Gingerbread Cheesecake

8  Ratings
  • 30 min prep
  • 6 hr 20 min total
  • Makes 16 servings, 1 piece (100 g) each.


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Gingerbread Cheesecake Recipe

Ingredients

  • 18 Peek Freans Ginger Crisps, crushed (about 1-1/4 cups)
  • 1/4 cup butter, melted
  • 3 pkg.  (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1 Tbsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 3 eggs
  • 4 oz. semi-sweet baking chocolate, chopped
  • 1/2 cup whipping cream

Instructions

  • Heat  oven to 350°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.

Recipe Tips

Size-WiseDessert can be part of a balanced diet but remember to keep tabs on portions.

Serving SuggestionGlazed 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.

Food FactsLet cheescake cool completely before covering to refrigerate.

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Nutrition Information

Makes 16 servings, 1 piece (100 g) each.

Nutrition per serving:

  • Calories 350 
  • Total fat 25 g
  • Saturated fat 15 g
  • Cholesterol 110 mg
  • Sodium 270 mg
  • Carbohydrate 28 g
  • Dietary fibre 1 g
  • Sugars 20 g
  • Protein 6 g
  • Vitamin A 20 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 15 %DV

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