Ingredients

• aluminum foil
• 2 cups gingerbread cookie crumbs
• 0.25 cups unsalted butter , melted
• 3 , 8 ounce
• 1 cup dark brown sugar
• 0.33 cups unsulphured molasses
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 teaspoons ground ginger
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 1 pinch salt
• 3 eggs , room temperature

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
2. 2 Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
3. 3 Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
4. 4 Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
5. 5 Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
6. 6 Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
7. 7 Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
8. 8 Top cheesecake with whipped cream just before serving.

Nutrition per serving