Gingerbread cheesecake with ginger whipped cream

Directions

Ginger Whipped Cream 

1. Place the stand mixer bowl and whisk attachment in the freezer for 10 minutes before starting. 
2. Sift together the icing sugar and crystallized ginger and set aside. 
3. Whisk the cream cheese at medium-high speed until smooth, about one minute. Reduce the rate to medium speed and slowly add the whipped cream. Continue to whisk the mixture until soft peaks form, about three minutes. 
4. With the machine running, slowly add the icing sugar and ginger. Increase the speed to high and beat until stiff peaks form, about one minute. Don’t over-beat. 

Gingerbread Crumb Crust 

1. Preheat oven to 325 degrees F with the rack adjusted to the lower-middle position. Lightly coat the bottom and sides of a nine-inch springform pan with nonstick cooking spray and set aside.
2. Whisk together the gingerbread cookie crumbs, sugar and crystallized ginger in a medium bowl. Drizzle the melted butter over the dry ingredients and mix with a spatula until evenly moistened. 
3. Transfer the mixture to the prepared pan and spread in an even layer. Press the mixture firmly into the pan with the bottom of a drinking glass. Bake until the crust is fragrant and golden brown, about 10 minutes. Cool on a wire rack while preparing the filling. 
4. Once cooled, wrap the outside of the pan with two to three pieces of heavy-duty aluminum foil. Set the prepared pan in a roasting pan. 

Filling 

1. Add the sugar, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and set aside.
   
2. Combine the cream and vanilla in a spouted measuring cup and set aside.
   
3. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. With the mixer running, gradually add the molasses and beat for 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix on medium-low until well combined, about 30 seconds more. 
4. Add half of the sugar-spice mixture with the mixer on medium-low and beat for 30 seconds. Add the remaining sugar-spice mixture and beat for 30 seconds more. Scrape down the sides and bottom of the bowl. 
5. Add three eggs and mix on medium-low speed for 30 seconds. Add the remaining two eggs and mix for 30 seconds more. Scrape down the sides and bottom of the bowl once more. 
6. Reduce the speed to low and slowly add the cream-vanilla mixture, mixing until just combined, about 20 seconds. Give the batter a final scrape, stirring with a spatula to ensure the combination is well-combined. Do not over-beat. 
7. Pour the mixture into the prepared pan and lightly tap the pan against the counter to remove any air bubbles that may have formed. Transfer the roasting pan to the oven and carefully fill it with enough hot tap water to come halfway up the sides of the springform pan. Bake, without disturbing, until the centre 2 to 3 inches of the cheesecake jiggles slightly when the pan is shaken, about 90 to 105 minutes. Turn the oven off and open the door, propping it open with a wooden spoon. Leave the cheesecake in the oven (now off) until the water has cooled slightly, about an hour. Transfer the roasting pan to a cooling rack and refrigerate until the water is at room temperature, about 90 minutes. 
8. Carefully remove the springform pan from the roasting pan and discard the aluminum foil. Place the springform pan (covered with plastic wrap) in the fridge until chilled, about three hours (or up to four days). 

Serve

1. Once chilled, run a paring knife around the inside edge of the springform pan to loosen the cheesecake. Remove the sides of the pan. 
2. Cut the cheesecake into wedges using a sharp chef’s knife (set in a large bowl of hot tap water and wiped clean). Serve with ginger whipped cream. Enjoy!