Gingerbread Cheesecake

🥣 Ingredient	📏 Quantity
🧈 For the Brown Butter
🧈 Unsalted butter	1 cup (224 g)
🍪 For the Gingersnap Crust
🍪 Gingersnap cookies	44 cookies (285 g)
🧈 Brown butter (from above)	1/2 cup (120 ml)
🍯 Brown sugar	2 tbsp (28 g)
🍰 For the Gingerbread Cheesecake
🧀 Cream cheese, softened	32 oz (907 g)
🍯 Brown sugar, packed	1 cup (220 g)
🌽 Cornstarch	3 tbsp (24 g)
🧈 Brown butter (remaining)	from above
🍶 Sour cream, at room temp	1/3 cup (82 g)
🍯 Molasses	1/4 cup (85 g)
🍦 Vanilla extract	2 tsp
🍂 Ground cinnamon	1 tbsp
🍂 Ground ginger	1 tbsp
🍂 Ground allspice	1/2 tsp
🍂 Ground nutmeg	1/2 tsp
🍂 Ground cloves	1/4 tsp
🥚 Eggs, at room temp	3
🥚 Egg yolks, at room temp	2
🍫 For the Gingerbread Ganache
🍫 White chocolate bar, chopped	4.5 oz (127 g)
🥛 Heavy cream	3 tbsp (45 ml)
🍯 Molasses	1/2 tbsp
🍂 Ground cinnamon	1/4 tsp
🍂 Ground ginger	1/4 tsp
🍂 Ground nutmeg (pinch)	-
🍂 Ground allspice (pinch)	-
🍂 Ground cloves (pinch)	-
🍦 For the Whipped Cream
🥛 Heavy cream	3/4 cup (180 ml)
🍚 Powdered sugar	1/4 cup (34 g)

📝 Instructions

🧈 For the Brown Butter

1. Add 🧈 to a pot and heat over 🔥 medium heat. Let it melt and come to a simmer.

2. Simmer until 🧈 turns foamy, gives off a nutty scent, and browns (about ⏳ 10 minutes). Remove from 🔥 heat.

3. Measure out 1/2 cup (120 ml) for the 🍪 crust. The rest is for the 🍰 cheesecake batter.

🍪 For the Crust

1. Preheat 🔥 oven to 350°F (175°C).

2. Prepare a 9-inch 🥄 springform pan for a water bath by wrapping the bottom and sides with 🧻 tin foil.

3. Pulse 🍪 gingersnap cookies in a food processor until finely ground.

4. Add melted 🧈 brown butter and 🍯 brown sugar, then pulse until combined.

5. Press crumbs into the pan, forming a 1-inch crust up the sides.

6. Bake for ⏳ 10 minutes, then let cool completely.

🍰 For the Gingerbread Cheesecake

1. Preheat 🔥 oven to 350°F (if not still preheated).

2. In a stand mixer, beat 🧀 cream cheese, 🍯 brown sugar, and 🌽 cornstarch for ⏳ 2 minutes until smooth.

3. Scrape sides and add 🧈 brown butter, 🍶 sour cream, 🍯 molasses, 🍦 vanilla, and 🍂 spices. Mix for ⏳ 1 minute.

4. Boil 💧 water for the water bath.

5. Add 🥚 eggs and yolks one at a time, mixing on low speed. Do not overmix.

6. Pour batter into the 🍪 crust.

7. Place cheesecake in a roasting pan. Pour boiling 💧 water around the pan.

8. Bake for ⏳ 1 hour, then turn off the 🔥 oven and crack the door for another ⏳ 1 hour.

9. Remove and run a 🔪 butter knife around the edges. Cool completely before refrigerating overnight ❄️.

🍫 For the White Chocolate Gingerbread Ganache

1. Melt 🍫 white chocolate and 🥛 cream in a double boiler (or microwave in ⏳ 10-second intervals).

2. Stir in 🍯 molasses and 🍂 spices.

🍦 For the Whipped Cream

1. Beat 🥛 heavy cream and 🍚 powdered sugar with an electric mixer until stiff peaks form.

2. Transfer to a piping bag.

🍽️ Assembling the Cheesecake

1. Pour 🍫 ganache over the 🍰 cheesecake and smooth out.

2. Chill ❄️ for ⏳ 10 minutes until set.

3. Pipe 🍦 whipped cream around the edges.

4. Garnish with 🍪 mini gingerbread men and 🍒 sugared cranberries.

5. Serve and enjoy! 🎉 Store leftovers in an airtight container for up to ⏳ 3 days.