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Gingerbread Cheesecake

By: Philadelphia Cream Cheese

"This creamy, spiced cheesecake is baked on a gingersnap crust and topped with rich and creamy chocolate before serving."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Ready In:
6 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 (100 g) pieces

Ingredients

18 Peek Freans Ginger Crisps, crushed
1/4 cup butter, melted
3 (250 g) packages Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1/4 cup molasses
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup whipping cream

Directions

Heat oven to 350 degrees F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
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. Refrigerate 4 hours.
Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 min; stir. Microwave 30 sec to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake.

Footnotes

Serving Suggestion: Glazed cheesecake can be stored in refrigerator up to 24 hours before serving. Remove from refrigerator 30 min. before serving. Let stand at room temperature until ganache is slightly softened.