Directions
In a blender crush molasses or ginger snap cookies. Set aside 2 tbsp of cookie crumbs to sprinkle on your final cheesecake.
Combine remaining crushed cookies and melted butter in a medium bowl and mix together. Pour crust in an 8” spring form pan and press down evenly on the bottom and up the sides. Put in fridge while making the filling.
Make filling by beating the cream cheese in a stand in mixer with fitted paddle or using a handheld mixer till smooth. Approximately 2 minutes. Add in powder sugar and continue to beat. Add in all spices till combine. Add in molasses and milk.
Once combine remove filling and put in clean medium bowl. Using the same bowl you made the filling add the 1 1/2 cup heavy whipping cream to bowl and whip together till soft peaks form. Fold into filling. Pour layer on top of crust.
For whip cream layer take 1/2 cup heavy whipping cream, cinnamon, nutmeg and vanilla extract and whip together till soft peaks form. Spread thin layer over cream cheese filling layer. Let cheesecake set in fridge for 6-8 hrs. Once set take out and pipe with whip cream swirls, and sprinkle the crushed cookies on top. Place gingerbread cookie in center. Slice and enjoy.
ADVERTISEMENT
