Gingerbread Basque Cheesecake

Name: Gingerbread Basque Cheesecake
Prep time: 20 min
Cook time: 65 min
Total time: 325 min
Ingredients: 32 ounces Prairie Farms Cream Cheese (at room temperature); 1 1/2 cups 300 grams granulated sugar; 1 tablespoon unsulphured molasses (optional); 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon kosher salt; 4 large eggs (at room temperature); 1 2/3 cups Prairie Farms Heavy Whipping Cream (at room temperature); 2 tablespoons all-purpose flour

This creamy cheesecake is made with cream cheese, ginger, cinnamon, nutmeg and cloves. Decadent holiday perfection.

Cuisine: American, French

Course: Dessert, Desserts, Party Perfect, Seasonal

No ratings yet

Prep Time 20

Total Time 5 25

Servings

Ingredients:

32 ounces Prairie Farms Cream Cheese at room temperature
1 1/2 cups 300 grams granulated sugar
1 tablespoon unsulphured molasses optional
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
4 large eggs at room temperature
1 2/3 cups Prairie Farms Heavy Whipping Cream at room temperature
2 tablespoons all-purpose flour

Directions:

Preheat oven to 400°F. Crinkle several large parchment paper sheets to make them pliable. Press them into a 9-inch springform pan, overlapping as needed and folding excess over top.
In bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, granulated sugar, molasses (if using), ginger, cinnamon, nutmeg, cloves, and salt. Beat on medium speed until mixture is completely smooth, about 3 to 5 minutes, scraping down sides of bowl as needed.
Add eggs one at a time, beating on medium-low speed for about 10 seconds after each addition and scraping down bowl as needed.
Reduce mixer speed to low and slowly pour in heavy whipping cream, mixing just until combined, about 20 seconds.
Sift all-purpose flour into batter and mix on low speed until it is fully incorporated and no dry streaks remain, about 30 seconds.
Pour batter into prepared pan. Place pan on a rimmed baking sheet and bake for 55 to 65 minutes, until surface is a deep brown but center still wobbles.
Let cheesecake cool completely at room temperature for at least 4 hours before unmolding. Enjoy, or cover and store in refrigerator until ready to serve.