“Such a delicious recipe for a cheesecake, and so different from the regular cheesecake, for all those cheesecakes lovers out there, I'm sure you will enjoy it!!”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°F Wrap exterior of 9-inch springform pan in 2-layers of foil.
  2. Combine butter, 1/4 cup sugar and 2 cups cookie crumbs in a bowl. Press mixture firmly in bottom and one-third of the way up the sides of the prepared pan. Bake until set, about 10 minutes. Let cool on rack.
  3. Reduce oven temperature to 325°F Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down the sides of the bowl as needed. Reduce speed to low. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
  4. Place cheesecake in a large shallow, roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan.
  5. Bake until cheesecake is set but still slightly wobbly in center, 60-65 minutes. Carefully remove springform pan from roasting pan, and let cool on wire rack. Refrigerate, uncovered for at least 8 hours, (overnight preferably).
  6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove the sides of pan. Arrange gingerbread cookies in center of cake with head inward and hands touching, alternating light and dark.

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