Gingerbread Cheesecake

Ingredients

• Ground cinnamon - For garnish
• Whipped cream - For serving
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Ground nutmeg - 1/2 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground ginger - 1 teaspoon
• Molasses - 1/4 cup
• Granulated sugar - 1 cup
• Cream cheese - 16 oz
• Unsalted butter - 1/2 cup, melted
• Gingersnap cookies - 2 cups, crushed

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, granulated sugar, molasses, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
7. Remove from the oven and let cool completely.
8. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
9. Before serving, garnish with whipped cream and a sprinkle of ground cinnamon.
10. Slice and serve chilled. Enjoy!