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ground gingersnaps unsalted butter sugar filling cream cheese brown sugar sugar eggs sour cream molasses ground ginger ground cinnamon ground cloves topping heavy whipping cream powdered sugar rum
Viewed: 122 - Published at: 6 years agoIngredients
- CRUST
- 2 cups finely ground gingersnaps
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- FILLING
- 4 (8 ounce) 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 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- TOPPING
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon rum (optional)
Method
- Heat oven to 300°F.
- Combine all crust ingredients in medium bowl.
- Press into bottom and halfway up sides of 9-inch springform pan.
- Wrap outside of pan with piece of heavy-duty foil.
- Refrigerate at least 30 minutes.
- Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
- Add eggs one at time, processing after each addition.
- Add all remaining filling ingredients; pulse to combine.
- Pour into crust
- Place pan in large baking or broiler pan.
- Add enough hot water to baking pan to come halfway up sides of springform pan.
- 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.
- Remove cake from water bath; remove foil.
- Cool on wire rack 1 hour.
- Refrigerate, uncovered, overnight.
- Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
- Beat in rum until firm but not stiff peaks form.
- Spread over top of cake.
