This gingerbread cheesecake is deliciously creamy with warm spices and a hint of molasses. It tastes like Christmas in cheesecake form, and makes for a unique holiday dessert.
Equipment
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9-inch (23 cm) springform pan
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large roasting pan (big enough to fit the springform pan inside)
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Aluminum Foil
Ingredients
Ginger Snap Crust
- 1 ½ cups gingersnap crumbs use a dry, crispy cookie
- 2 tablespoons brown sugar
- ⅓ cup unsalted butter melted
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