Gingerbread Cheesecake Recipe

Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) round springform pan.

In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the molasses, ginger, cinnamon, nutmeg, and cloves. Mix until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Fold in the sour cream until just combined. Pour the cheesecake mixture over the crust in the pan.

Bake for 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for another 30 minutes, then remove from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.

Before serving, decorate with whipped cream and sprinkle with additional gingersnap cookie crumbs if desired.

Slice and serve chilled.