Beloved contributor Marcella Dilonardo has done it again. She has created the perfect treat for this holiday season that will satisfy anyones sweet tooth cravings by combining the nostaligic taste of ginger and the savoury, creamy flavours of cheesecake!
Marcella says "The key to making a silky-smooth cheesecake is using room temperature ingredients, like cream cheese and eggs, so be sure to plan ahead! It is also very important to let the baked cheesecakes cool to room temperature completely before refrigerating to avoid any cracks. That being said, cheesecake is a wonderful make-ahead dessert that can be refrigerated for up to two days before serving".
Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with liners.
In a small mixing bowl, stir together the gingersnap crumbs, sugar and butter until combined.
Evenly divide the mixture amongst the prepared muffin pan wells. Press down to shape and firmly flatten the crust. Refrigerate while you prepare the filling.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and molasses (if using).
Add the eggs, one at a time, scraping down the bowl after each addition.
Once batter is smooth add the vanilla, ginger, cinnamon, nutmeg, cloves, allspice and salt. Beat until just incorporated, about 30 seconds.
Evenly divide batter amongst the prepared muffin pan wells Gently tap pan against the counter to release any air bubbles.
Bake for 20 to 22 minutes, until cheesecake has a slight jiggle in the centre. Let cool to room temperature before refrigerating.
Just before refrigerating, top each cheesecake with caramel sauce and a dollop of Ontario whipped cream. Refrigerate until ready to serve.