Layered Gingerbread Cheesecake with White Chocolate Center
Crust 2 Boxes of the cheapest Ginger cookies you can find at the supermarket (mine were a dollar each) 2 Tablespoons Butter, melted Filling 3 8oz blocks of room temperture cream cheese 1 cup Ricotta 1 Teaspoon each: Ginger, Cinnamon 1/2 Teaspoon Nutmeg 1/4 Teaspoon Ground Cloves 3 Teaspoons Almond Extract 1/2 Cup Molassase 3/4 Cup Brown Sugar 3 Eggs Toppings 1 1/2 cup Sour Cream 5 Tablespoons White Sugar 1 Teaspoon almond extract handful white chocolate chips red and green sprinkles | Crust Preheat over to 350 blend cookies until smooth, mix with butter and press into a greased spring form pan. make sure to have a TICK bottom and go high up the sides of the pan. use extra butter if necessary. bake for 15 minutes. Filling Dump all those ingredients into a bowl and MIX MIX MIX until mostly smooth and color is consistent (such a yummy gingerbread color). dump mixture into mostly cooled pie crust. bake for 70 minutes, Topping blend sour cream, sugar and extract until smooth. spread VERY gently spread the topping over the cheese cake. make sure to cover the top of the cake to the edges. take white chocolate and sprinkles and mound in the center of the cake. bake 10-15 minutes longer until the cake is solid and the topping has begun to melt. you may need to cover the cake with foil to prevent the topping from browning while the cake finishes baking. add more chocolate and sprinkles to decorate. watch your family aw over what and awesome cheesecake maker you are ;) |