Gingerbread Cheesecake

Ingredients

Crust:

2 cups finely ground gluten free gingerbread cookies or gingersnaps
6 tablespoons melted butter
2 tablespoons sugar

Filling:

4 (8 ounce) packages cream cheese, softened
1/2 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Instructions

Heat oven to 300 degrees.

Combine the crust ingredients and press into the bottom and halfway up the sides of a 9 inch spring-form pan. Wrap the outside of the pan with heavy aluminum foil. Bake in a 300 degree oven for 15-20 minutes, or until slightly browned and firm. Remove from heat and cool.

In a large mixing bowl, beat the cream cheese and sugars until smooth and creamy. Add the eggs one at a time, mixing after each addition. Add all remaining filling ingredients and pour into the crust.

Place a large baking pan, big enough for your spring-form pan to set in the bottom with space around it, into the oven. Put cheesecake pan in the large baking pan. Add hot water to the large baking pan so that the water level is halfway up the side of the spring-form pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edges are puffed slightly and the top is dry to the touch.. The center should move just slightly when the pan is tapped but shouldn’t ripple as if it was liquid.

Remove cake from water bath; remove foil. Cool on a wire rack for 1 hour. Refrigerate uncovered, overnight. Loosen spring-form pan edges and carefully remove from the base. Cut into wedges and serve.