This was the other cheesecake I tried out for my little bake-off coming up in a couple of weeks. A tough decision it was, but I think I’m going with the other one. By no means do I want to do any injustice to this one. It tasted fabulous – like gingerbread, but in cheesecake form. (I guess that’s how it got its name.)
However, I think it needs a couple of tweaks. The original recipe called for a tablespoon of rum to be added to the whipped cream. I don’t use liquor in the kitchen, so I used 1/4 tsp of rum extract. Rum isn’t my favorite flavor, so I tend to use it sparingly. That little 1/4 tsp was a bit strong for me. I think next time I’ll opt out completely.
The next little tweak I’d suggest is using less butter (I can’t believe I’m saying that) in the crust. For some reason it turned out really greasy. I’d also leave the crust packed into the bottom of the springform pan and not press it halfway up the sides as the recipe suggests.
Besides those little tweaks (that I changed in the recipe below), I’d say I have another cheesecake to put in my arsenal. YES!
adapted from Cooking Pleasures magazine
For the crust:
2 cups finely ground gingersnaps
4 tablespoons unsalted butter, melted
For the filling:
4 (8-oz.) pkgs cream cheese, softened
1/2 c. packed light brown sugar
1/2 c. sugar
1/2 c. sour cream
1/2 c. molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
For the topping:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon rum or 1/8 tsp rum extract (optional)
Heat oven to 300°F. Combine all crust ingredients in medium bowl. Press into bottom of an 8 or 9-inch springform pan. Wrap outside of pan with piece of heavy-duty foil.
Beat cream cheese, sugar, and brown sugar until smooth, scraping down the sides of the bowl often. Add eggs one at time, beating after each addition. Add all remaining filling ingredients; beat until smooth, again scraping down the sides of the bowl. Pour onto crust.
Place springform pan on 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. Turn the oven off and allow cheesecake to cool until you can take it out without using oven mitts. Allow to further cool, covered, on your countertop until room temperature. Cover the top with plastic wrap and chill for at least 6 hours — overnight is best.
Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum, if using, until firm but not stiff peaks form. Spread over top of cake. Dust with cinnamon, if desired.
Makes 16 servings