Gingerbread cheesecake

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.

Ingredients

• 18 ginger biscuits, crushed (about 1-1/4 cups)
• 1/4 cup butter, melted
• 3 packages (250 g each) of cream cheese, softened
• 3/4 cup sugar
• 1/4 cup molasses
• 1 Tablespoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 4 oz (115g) semi-sweet chocolate, chopped
• 1/2 cup whipping cream

Method

• Heat oven to 180 degrees Celsius.
• Mix crumbs and butter; press onto the bottom of a 23cm springform pan.
• Beat cream cheese and sugar in a large bowl with a 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 for 45 to 50 minutes or until the centre is almost set. Run a knife around the rim of the pan to loosen the cake; cool completely before removing the rim. Refrigerate for 4 hours.
• Microwave chocolate and whipping cream in a microwaveable bowl on high for one minute; stir. Microwave for 30 seconds to one minute or until the chocolate is completely melted and the mixture is well blended, stirring every 30 seconds. Pour over cheesecake.