Ingredients

24 gingersnap cookies, finely crushed (about 1 ½ cups crumbs)

2 tablespoons light brown sugar, packed

⅓ cup (76 g) unsalted butter, melted

4 packages (8 ounces each) cream cheese, softened

1 ¼ cups (250 g) granulated sugar

½ cup sour cream, room temperature

¼ cup molasses

1 teaspoon vanilla extract

2 teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

5 large eggs, room temperature

Whipped cream, homemade or store-bought

Gingersnap cookies, crushed (for topping)

Cinnamon, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick cooking spray. Set aside.

Step 2: In a food processor, pulse gingersnap cookies into fine crumbs (about 1 ½ cups). Transfer to a medium bowl.

Step 3: Add light brown sugar and melted butter to the crumbs. Mix until fully moistened and the texture resembles wet sand.

Step 4: Press the crust mixture firmly into the bottom of the prepared springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Set aside.

Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth and creamy. Avoid overmixing.

Step 6: Add granulated sugar and mix on low until smooth, scraping down the bowl as needed.

Step 7: Mix in sour cream, molasses, and vanilla extract until fully incorporated and smooth.

Step 8: Add ground ginger, cinnamon, cloves, nutmeg, and salt. Mix just until combined.

Step 9: Add eggs one at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl well between each egg to avoid lumps.

Step 10: Pour the filling into the prepared crust. Gently tap the pan on the counter to release any large air bubbles.

Step 11: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan so it reaches about halfway up the sides of the springform pan to create a water bath.

Step 12: Bake until the top of the cheesecake turns golden, about 85-95 minutes. Remove from the oven and let cool in the springform pan on a wire rack.

Step 13: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Step 14: Before serving, top the cheesecake with whipped cream, crushed gingersnap cookies, and a dusting of cinnamon.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

To enhance the ginger flavor, add a pinch of freshly grated ginger to the filling.

Wrap the springform pan tightly in foil to completely prevent water from leaking into the crust during the water bath.

For extra richness, swirl in a tablespoon of cream cheese frosting over the filling before baking.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking without a water bath increases the risk of cracks and a drier texture. The water bath helps the cheesecake cook evenly and stay moist.

Why should the eggs and sour cream be at room temperature?

Bringing eggs and sour cream to room temperature helps them blend more smoothly into the cream cheese mixture, preventing lumps and ensuring a silky texture.