FOR THE GINGERSNAP CRUST
2 cups gingersnap cookie crumbs
½ cup butter (melted)
1/8 teaspoon kosher salt
1 tsp cinnamon
FOR THE CHEESECAKE FILLING
32 oz cream cheese, room temperature (full fat, not whipped)
2 cups granulated sugar
2 teaspoon vanilla extract
4 eggs (room temp)
1/3 cup un-sulphured molasses (not blackstrap)
¼ teaspoon salt
1 ½ teaspoon ginger
2 ½ teaspoons cinnamon
1 teaspoon nutmeg
¼ all spice
½ teaspoon lemon zest
for the crust:
Preheat oven to 350 degrees & prepare a springform pan by wrapping the sides & bottom with tinfoil
In a large bowl, combine gingersnap crumbs, butter, cinnamon & salt until it begins to clump
Using the palm of your hand or the base of a flat cup/bottle, press the crumbs into the pan evenly, bringing it up the sides until a tightly packed crust is formed.
Bake for about 10 minutes or until it’s no longer sticky, but not fully baked. Set aside to cool.
Reduce the oven temp down to 325 degrees
In a stand mixer (or in a large bowl with an electric hand mixer) whip the cream cheese until fluffy (3-4 minutes)
Scrape down the sides & beat in the sugar until fully incorporated.
With the mixer on low, the eggs one at a time, mixing well between each.
Finally beat in the molasses, salt & spices until well combined.
Place the springform pan with the crust onto a deep rimmed baking sheet, & pour the cheesecake filling into the springform pan.
Transfer to the oven & fill the pan with water- being careful not to overflow the pan
Bake for 60-65 minutes, the cheesecake should be set, but still have a bit of a jiggle to the middle.
Cool completely on wire rack, then transfer to the fridge to chill overnight