Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 pound cream cheese (at room temperature)
1/2 teaspoon vanilla extract
4 eggs
1/2 cup granulated sugar
2 tablespoons granulated sugar
1/4 cup molasses
4 tablespoons butter, softened
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 cup flour
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the
mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended.
Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set
aside.
In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides.
Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape
the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the
brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking
soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half
the gingerbread batter in spoonfuls into the prepared pan. Use one-fourth of the reserved cream
cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream
cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of
a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese
mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins
to crack. Let cool to room temperature. Remove the sides of the spring form pan, cover and
refrigerate. Serve chilled.
Gingerbread Cheesecake 168

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