Gingerbread Cheesecake

Ingredients:

For the Crust

• 2 cups graham crackers, crushed
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup unsalted butter, melted

For the Filling

• 24 oz (3 packages) cream cheese, room temperature
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ¼ cup molasses
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. In a bowl, combine crushed graham crackers, ginger, cinnamon, nutmeg, and melted butter. Mix until evenly moistened.
3. Press the crust mixture firmly into the bottom of the springform pan. Bake for 8–10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add brown sugar and vanilla extract; continue mixing until creamy.
5. Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
6. Add the molasses and salt, mixing just until incorporated.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 50–60 minutes, or until the edges are set and the center is slightly wobbly.
9. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
10. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.