Step 1

Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray, and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform.)

Step 2

Add gingersnap cookies to a food processor and pulse until you get about 7 oz (1 ¾ cups) of crumbs.

Step 3

Add melted butter to the processor bowl, and pulse until well combined.

Step 4

Pour the crumbs into the prepared springform pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1 inch up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Step 5

Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

Step 6

Pour in the molasses and mix until well combined. Scrape the sides and bottom of the bowl and mix for an additional minute.

Step 7

With the mixer on low speed, slowly add the brown and granulated sugar, flour, and spices. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.

Step 8

Add the vanilla extract and heavy cream and mix until just combined.

Step 9

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

Step 10

Pour the prepared batter into the springform pan and gently tap to release any air bubbles.

Step 11

Bake at 350° F for 15 minutes then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks watery, bake for an additional 5–10 minutes checking often. However, remember the cheesecake will set up more while cooling.)

Step 12

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 30 minutes before removing.

Step 13

Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature. Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.

Step 14

Once the cheesecake is set, pipe whipped cream around the top of the cheesecake and embellish with mini gingerbread men.

Step 15

To remove the cheesecake from the springform pan, take a long spatula or butter knife,dip it in warm water, and slide it around the sides of the pan to release the cake.

Step 16

To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.

Step 17

Store any leftovers in an airtight container in the refrigerator for up to a week.