1 ½ cups gingerbread cookies, crushed into crumbs
8 oz melted butter, unsalted
36 oz cream cheese, room temperature
1 ¼ cup sugar, white
¼ cup molasses, unfiltered
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1 teaspoon clove, ground
1 teaspoon ginger, ground
1 tablespoon vanilla extract
Salted Caramel sauce
4 oz butter, unsalted
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt, Kosher
Combine crumbs and butter in a bowl. The consistency should be like wet sand. Press into a 9-inch spring form pan. Set aside.
Preheat the oven to 325 degrees. Beat cream cheese and sugar until smooth. Add the eggs, spices, and vanilla extract. Mix until combined evenly. Pour into the crust and bake for 40 minutes in a water bath. Remove from the oven and let cool for 1 hour. Cover and refrigerate for 4 hours minimum.
In a saucepan over medium heat, melt the butter. Add the sugar and salt. Stir until bubbly. Add vanilla extract.
On a plate, place a slice of the cheesecake in the center. Top with salted caramel sauce and ice cream, if desired.
The Napa Valley Estate Moscato is so inviting, with a nose of ripe peach and white flowers. The Gingerbread Cheesecake is a wonderfully layered dessert utilizing holiday spices to enliven the palate and enhance the character of the cardamom ice cream. The fruit of the St. Supéry Moscato brings a refreshing contrast to the powerful flavors of the cheesecake. This delightful dessert highlights a touch of brightness in the wine.
New Year’s Day, Valentine’s Day, Halloween, Thanksgiving, Christmas
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