June 5th, 2016 - National Gingerbread Day
What better reason to dig out your ginger and molasses in June?
Did you know that yesterday was National Gingerbread Day in the US? I had no idea until I stumbled upon Foodista's latest post. But once I had this tid bit of info I was so happy!!! Why? Because it gave me an excellent reason to share one of our favourite recipes with you. How else would I have found a legitimate reason to share a gingerbread cheesecake while the temperature is above freezing and Santa is nowhere in sight? ;)
This sweet and spicy cheesecake is full of deliciousness - gingersnap crust, spicy cheesecake filling, and sweet chocolate ganache. It has been a hit every time I have made it and now that I've found some gluten-free gingersnaps at our local grocery store, hubby can once again enjoy one of his favourite desserts. Give this recipe a try and let me know if it is a crowd pleaser for you :)
Ingredients
1 1/4 cups crushed ginger snaps (*can be gluten-free)
1/4 cup melted butter
Steps
- Preheat oven to 350°F.
- Mix crumbs and butter; press onto bottom of 9" springform pan.
- Mix crumbs and butter; press onto bottom of 9" springform pan.
Cheesecake Filling
Ingredients
3 packages cream cheese, softened
3/4 cup sugar
1/4 cup molasses
1 tbsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3 eggs
3/4 cup sugar
1/4 cup molasses
1 tbsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3 eggs
Steps
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add molasses, vanilla and spices; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until centre is almost set.
- Run knife around rim of pan to loosen cake. Cool completely before removing rim.
Chocolate Ganache
- Add molasses, vanilla and spices; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until centre is almost set.
- Run knife around rim of pan to loosen cake. Cool completely before removing rim.
Chocolate Ganache
Ingredients
4 oz. Baker's semisweet chocolate, chopped
1/2 cup whipping cream
Steps
-Microwave chocolate and whipping cream for 30 seconds; stir.
1/2 cup whipping cream
Steps
-Microwave chocolate and whipping cream for 30 seconds; stir.
- Repeat until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
-Pour over cheesecake.
Printable Recipe :)
Oh my! This sounds amazing. I have no idea why I only enjoy gingerbread during the month of December. Time to change that!
ReplyDeleteGreat idea, Allison! :D
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