Gingerbread cheesecake 11



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This cake tastes like the holidays! It’s truly delicious – the ginger crust, spiced cheesecake and warm chocolate ganache. What is not to love?! Give this recipe a try and decide for yourself.



  • Heat oven to 180 degrees Celsius.
  • Mix crumbs and butter; press onto bottom of 23cm springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, one at a time and combine on low speed after each just until blended; pour over crust.
  • Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate for 4 hours.
  • Microwave chocolate and whipping cream in microwaveable bowl on high for one minute; stir. Microwave 30 seconds to one minute or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds. Pour over cheesecake.


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