Ingredients
For the Crust:
- 30 gingersnap cookies
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces (3 blocks) cream cheese, at room temperature
- 3/4 cup light brown sugar
- 1/3 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Whipped Cream, for serving
Instructions
- Prepare the Crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a mixing bowl, combine the cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the light brown sugar and continue to beat until combined. Add the heavy whipping cream, all-purpose flour, ground cinnamon, and vanilla extract, mixing well after each addition. Finally, add the eggs one at a time, beating on low speed just until incorporated to avoid overmixing.
- Assemble and Bake: Pour the cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Place the pan on the middle rack of a preheated oven at 325°F (163°C). Bake for approximately 55 to 65 minutes until the edges are set but the center slightly jiggles when gently shaken.
- Cool and Chill: Turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about 1 hour inside to prevent cracks. Then remove from the oven and refrigerate the cheesecake uncovered for at least 4 hours or overnight to fully set.
- Add the Topping and Serve: In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle the cinnamon sugar evenly over the chilled cheesecake surface. Serve slices topped with a dollop of freshly whipped cream for added decadence.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Do not overbeat the eggs to prevent cracks in the cheesecake.
- Using a springform pan is recommended for easy removal.
- Chilling the cheesecake overnight enhances flavor and texture.
- You can substitute gingersnap cookies with graham crackers if unavailable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
