Holiday Gingerbread Cheesecake (Print Version)

# Ingredients:

01 - 1.5 cups gingersnap cookie crumbs.
02 - 1/4 cup unsalted butter, melted.
03 - 32 ounces cream cheese, softened.
04 - 1 cup granulated sugar.
05 - 1/2 cup sour cream.
06 - 3 large eggs, room temperature.
07 - 1/4 cup molasses.
08 - 1 teaspoon ground ginger.
09 - 1 teaspoon ground cinnamon.
10 - 1/2 teaspoon ground nutmeg.
11 - 1 teaspoon vanilla extract.
12 - Whipped cream for topping.
13 - Crushed gingersnaps for garnish.
14 - Caramel sauce for drizzling.

# Instructions:

01 - Set oven to 325°F. Wrap springform pan with foil to prevent water leaks.
02 - Mix gingersnap crumbs with melted butter. Press into pan bottom and bake 10 minutes.
03 - Beat cream cheese and sugar until smooth. Mix in sour cream and spices.
04 - Mix in eggs one at a time. Add molasses and vanilla, blend until smooth.
05 - Pour filling over cooled crust. Place in larger pan with hot water.
06 - Bake for 70 minutes until edges are set but center jiggles slightly.
07 - Turn off oven, crack door, let cool 1 hour. Then cool to room temperature.
08 - Refrigerate at least 4 hours or overnight until fully set.
09 - Top with whipped cream, crushed cookies, and caramel before serving.

# Notes:

01 - Keep refrigerated for up to 5 days.
02 - Can be frozen for up to 3 months without toppings.
03 - Always use room temperature ingredients for best results.

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