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Ingredients
Scale
- 1 cup (224 g) unsalted butter
- 44 gingersnap cookies (285 g)
- 1/2 cup (120 ml) brown butter
- 2 tbsp (28 g) brown sugar
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 cup (220 g) brown sugar, packed
- 3 tbsp (24 g) cornstarch
- 1/3 cup (82 g) sour cream, at room temperature
- 1/4 cup (85 g) molasses
- 2 tsp vanilla
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 eggs, at room temperature
- 2 egg yolks, at room temperature
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tbsp (45 ml) heavy cream
- 1/2 tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg
- Pinch of allspice
- Pinch of cloves
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
Instructions
- Melt unsalted butter until browned and nutty, reserving half for the cheesecake batter.
- Prepare a springform pan and bake the gingersnap crust for 10 minutes.
- Mix cream cheese, brown sugar, and cornstarch until smooth; add brown butter and other flavorings.
- Incorporate eggs slowly; pour filling into the crust and use a water bath for baking.
- Bake cheesecake at 350°F for 1 hour, cool in the oven, then refrigerate for at least 8 hours.
- Make ganache by melting white chocolate with heavy cream, adding spices.
- Whip heavy cream with powdered sugar and decorate cheesecake before serving.
Notes
Ensure all ingredients are at room temperature for easy mixing.
Avoid overmixing the batter to prevent cracks in the cheesecake.
This cheesecake can be made a day in advance for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 250
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 5
- Cholesterol: 90