PIES AND TACOS
This Gingerbread Cheesecake is a deliciously spiced showstopper.
In a small bowl, mix together ground ginger, cinnamon, cloves, nutmeg, allspice, and cardamom (optional). Set this blend aside for use in the crust, caramel sauce, and cheesecake batter.
To make the Gingerbread Caramel Sauce, heat heavy cream until it’s warm. Melt the granulated sugar. Once it turns a light amber color, carefully add softened butter, then the molasses, and finally the warm cream. Add ½ teaspoon of gingerbread spice mix,. Let it cool.
To make the Pecan Gingersnap Crust, in a food processor, pulse the gingersnap cookies and pecans until they form fine crumbs.
Beat softened cream cheese until creamy. Add brown and granulated sugars, then beat until smooth. Mix in sour cream. Add the molasses and stir to combine. Add eggs. Along with the final egg you can add the vanilla, salt, and gingerbread spice.
Pour one-third of the cheesecake batter over the cooled crust. Drizzle ¼ cup of the prepared gingerbread caramel sauce over the batter, then use a spatula or knife to gently swirl it through. Repeat the process.
Pipe the gingerbread whipped cream on top. Sprinkle with additional gingerbread spice mix.
This cheesecake is a delight with a rich gingerbread flavor that will leave everyone coming back for seconds!