Ingredients
-
-
2
-
6
-
2
-
-
4
-
1/2
-
1/2
-
4
-
1/2
-
1/2
-
2
-
1
-
1/2
-
Directions
Gingerbread Cheesecake, I received this recipe in an email from Food Now I love cheese cake and this sounds like it would be just rich enough to satisfy any sweet tooth *Cooking time does not include chilling time overnight*, this cake was delicious and loved by people i know who have been baking for far longer I’m making this again (upon request) this christmas of note: i had problems with the water bath leaking into the cake, making it spongy BUT after an overnight in the fridge it went from good cheesecake to perfect Good things come to those who wait 🙂
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Steps
|
1
Done
|
Heat Oven to 300f. |
|
2
Done
|
Combine All Crust Ingredients in Medium Bowl. |
|
3
Done
|
Press Into Bottom and Halfway Up Sides of 9-Inch Springform Pan. |
|
4
Done
|
Wrap Outside of Pan With Piece of Heavy-Duty Foil. |
|
5
Done
|
Refrigerate at Least 30 Minutes. |
|
6
Done
|
Process Cream Cheese, Brown Sugar and 1/2 Cup Sugar in Food Processor 30 Seconds or Until Smooth and Creamy. |
|
7
Done
|
Add Eggs One at Time, Processing After Each Addition. |
|
8
Done
|
Add All Remaining Filling Ingredients; Pulse to Combine. |
|
9
Done
|
Pour Into Crust |
|
10
Done
|
Place Pan in Large Baking or Broiler Pan. |
|
11
Done
|
Add Enough Hot Water to Baking Pan to Come Halfway Up Sides of Springform Pan. |
|
12
Done
|
Bake 1 Hour 15 Minutes to 1 Hour 25 Minutes or Until Edges Are Puffed and Top Is Dry to the Touch. |
|
13
Done
|
Center Should Move Slightly When Pan Is Tapped but Should not Ripple as If Liquid. |
|
14
Done
|
Remove Cake from Water Bath; Remove Foil. |
|
15
Done
|
Cool on Wire Rack 1 Hour. |
