Gingerbread Cheesecake. ISITK Is 5 Today!

Gingerbread Cheesecake
high five

Happy Blogday to me!

It is mind boggling to me that 5 years have passed since I started I Sing In The Kitchen. Sharing recipes, music, and goofy jokes is always something I look forward to. As always, I am so grateful to you for stopping by.

In keeping with the usual 12th day of Christmas (and ISITK anniversary) tradition of serving gingerbread, I offer up some Gingerbread Cheesecake. Super creamy with the perfect balance of molasses and spice, it’s an amazing cake. The gingersnap crust bakes up to a delectable crispness while the rum scented whipped cream topping balances the sweetness.

Gingerbread Cheesecake
Gingerbread Cheesecake

Ingredients for the crust:

2 cups finely ground gingersnaps
6 tablespoons unsalted butter, melted

Ingredients for the filling:

4 (8 oz) packages cream cheese, softened
1/2 cup packed light brown sugar
1/2 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves

Ingredients for the topping:

1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 tablespoon rum (optional)

Directions:

1. Heat oven to 300°F.

2. Combine gingersnap crumbs and butter in a medium bowl. Press into bottom of a 9-inch springform pan. Wrap outside of pan with heavy-duty foil. Refrigerate for at least 30 minutes.

3. Beat cream cheese, sugar, and brown sugar until smooth, scraping down the sides of the bowl. Add eggs, one at a time, beating after each addition. Add remaining filling ingredients and beat until very smooth. Pour into crust.

4. Place springform pan into a large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan.

5. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

6. Remove cheesecake from the water bath and discard foil. Cool on a wire rack for 1 hour and then refrigerate, uncovered, overnight.

7. Beat cream and confectioners’ sugar in large bowl at medium-high speed until soft peaks form. Beat in rum, if using, until firm peaks form. Spread over top of cake. Dust with cinnamon, if desired.

Serves 16

Recipe from Cooking Pleasures Magazine
Gingerbread Cheesecake
Gingerbread Cheesecake
Gingerbread Cheesecake
Gingerbread Cheesecake
Gingerbread Cheesecake

Lithuanian musicians are rarely on my radar. Lucky for me a search for a gingerbread themed song turned up this grungy creeper. Not quite sure what is going on lyrically even though it is in English. No matter since I always like those lo-fi tunes where the words slide under the instruments.

Check out 孤独 Kodoku on Facebook. You can buy his music on Bandcamp.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Gingerbread Cheesecake. ISITK Is 5 Today!

  1. Audrey says:

    Congrats! 5 years is very impressive! Here’s to another 5 years!

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