GINGERBREAD CHEESECAKE
This Gingerbread Cheesecake recipe is made with gingerbread cheesecake filling a crust plus a mousse! Fantastic for the holiday season!
However, things feel as though they are currently still moving! We have been busy preparing to move to our home, our home is under contract and the holidays are quickly approaching. Thanksgiving and Christmas will be upon us before we know it. It is also a time for baking and also such an enjoyable time of year !
Gingerbread is among my favorite tastes of the year. Of the spices are what this time of year is all about. And this cheesecake contains three elements which make it flavorful -- both the cheesecake filling, that the crust along with the mousse topping. So enjoyable!
GINGERBREAD CHEESECAKE
Gingerbread Cheesecake - A holiday dessert that is great, filled with spices and taste!
This Gingerbread Cheesecake recipe is made with a mousse cheesecake filling plus crust topping! Fantastic for the holiday season!
INGREDIENTS
CRUST
- 1 3/4 cups (255g) Walkers shortbread crumbs (just two 5.3 ounce packs )
- 1 tablespoon sugar
- 3/4 tsp cinnamon
CHEESECAKE FILLING
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 4 eggs
MOUSSE TOPPING
- 3 tablespoons (45ml) molasses
WHIPPED CREAM
- 6 tablespoon (44g) powdered sugar
INSTRUCTIONS
CRUST
- Line a 9-inch (23cm) springform pan with parchment paper at the floor and then grease the sides.
- Combine the crust ingredients.
- Bake for 10 minutes, then put aside to cool.
- Cover the outsides of the pan with aluminum foil to ensure water can't get in. Place prepared pan.
- In a large mixer bowl, combine the cream cheese, sugar and flour until well blended (Use low rate to maintain less air from getting into the batter, which may result in cracks). Scrape the sides of the bowl down.
- Add molasses the cream, vanilla extract and spices and blend on low speed until blended.
- Add the eggs one at a time, scratching the sides of the bowl and beating.
- Pour filling into crust and spread evenly.
- Fill the pan with water about halfway up the sides of the springform pan to go. The water shouldn't go onto the springform pan over the border of the aluminum foil.
- Bake for 20 minutes and 1 hour.
- Switch heat off and leave cheesecake in oven with door.
- Crack oven and leave the cheesecake.
- Remove from oven and chill till firm, 5-6 hours or even overnight.
- When cheesecake is business and has chilled, make the mousse. Add powdered sugar, whipping cream, molasses and spices and whip until stiff peaks form.
- Place and in a different bowl, beat cream cheese till smooth.
- From the springform pan still Together with the cheesecake, pour the mousse on top and spread.
- Place in the refrigerator for another 1-2 hoursuntil mousse is business, then eliminate the springform pan.
- Insert the components to the cream and whip until stiff peaks form.
- Pipe decorate with men and whipped cream.
- Refrigerate till ready to serve.