GINGERBREAD CHEESECAKE
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because you will use the molasses-gingerbread dough for the crust, you can make all the cookies from the same dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
- On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
- Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
- Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
- Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
- Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
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Abdessalam Alaoui
[email protected]This cheesecake is a good value for the price. It's not the best cheesecake I've ever had, but it's still very good.
DiZarion Allen
[email protected]This cheesecake is just okay. It's not bad, but it's not great either.
Moolchand Bhai
[email protected]I would not recommend this recipe. It's a waste of time and money.
Behram Khan
[email protected]This cheesecake was a complete disaster. It didn't set properly and the crust was soggy.
Homark Bennett
[email protected]I was disappointed with this cheesecake. It was too dry and the flavor was bland.
Dennett B
[email protected]This cheesecake is a bit pricey, but it's worth every penny. It's so creamy and flavorful.
Rich Mara
[email protected]This cheesecake is so delicious and festive. It's the perfect way to celebrate the holidays.
Nabin Ahmed
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for any occasion.
Mark Corbett
[email protected]This cheesecake was easy to make and it turned out great. I would definitely recommend it.
GAMIN SAJJAD YT
[email protected]I'm not a big fan of gingerbread, but I really enjoyed this cheesecake. The cheesecake filling was creamy and flavorful, and the gingerbread crust was the perfect complement.
Henze_orbit7
[email protected]This cheesecake was a lot of work to make, but it was worth it. It was absolutely delicious.
Marvel Margaret
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overbaked it. But even though it was a little overcooked, it still tasted good.
Kathy Woodin
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the cheesecake filling.
Xanvir Alamin
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Rebeca Edward
[email protected]This cheesecake was delicious! I loved the combination of gingerbread and cheesecake. The crust was also very good.
Gabi Trendz
[email protected]This is the best gingerbread cheesecake I've ever had. The flavors are perfectly balanced and the texture is so creamy. I highly recommend this recipe.
Rosey
[email protected]I made this cheesecake for Christmas dinner and it was a huge success. Everyone loved it! The cheesecake was creamy and flavorful, and the gingerbread crust was the perfect complement.
abigal sagwidza
[email protected]This cheesecake is so easy to make and it's always a hit with my family and friends. I love the creamy texture of the cheesecake and the crunchy gingerbread crust.
Britney Furman
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The first time I made it, I used a store-bought gingerbread crust. The second time, I made my own crust from scratch. Both versions were delicious, but I think I prefer the homemade
Leonardo Diaz
[email protected]This cheesecake was a hit at my holiday party! The flavors of gingerbread and cheesecake complemented each other perfectly. I also loved the addition of the gingersnap crust. It added a nice crunch to the dessert.