Ingredients

2 cups graham crackers

1/2 teaspoon McCormick Ground Ginger

1/2 teaspoon McCormick Ground Cinnamon

1/2 teaspoon McCormick Ground Nutmeg

1/4 cup butter, melted

3 (8 ounce) packages cream cheese, room temperature

1 cup brown sugar

2 teaspoons vanilla extract

3 eggs

1/4 cup molasses

1/4 teaspoon salt

2 teaspoons McCormick Ground Ginger

2 teaspoons McCormick Ground Cinnamon

1 teaspoon McCormick Ground Nutmeg

1/2 teaspoon McCormick Ground Cloves

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Wrap the outside of a springform pan with foil to prepare for a water bath.

Step 2: In a food processor, combine graham crackers, 1/2 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and melted butter. Process until the mixture forms fine, moist crumbs.

Step 3: Press the crumb mixture into the bottom and up the sides of the springform pan about one inch to form the crust.

Step 4: In a stand mixer, beat the cream cheese until fluffy. Add the brown sugar and continue beating until fully combined.

Step 5: Mix in the vanilla extract and eggs one at a time, beating well after each addition.

Step 6: Add the molasses, salt, 2 teaspoons ground ginger, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon cloves. Beat on medium speed until fully incorporated.

Step 7: Pour the batter into the prepared springform pan. Place this pan into a larger pan and fill the outer pan with about one inch of hot water to create a water bath.

Step 8: Bake for 60 minutes. When finished, turn off the oven and remove the pan from the water bath, but leave it in the oven to cool slowly.

Step 9: Refrigerate the cheesecake for 6-8 hours or until fully chilled before serving.

Step 10: Serve with whipped cream lightly dusted with cinnamon for an extra festive touch.

Tips & Variations

For an extra special touch, try doubling the crust ingredients and layering half of it through the cheesecake batter for a spiced cookie ribbon.

Use a water bath to prevent cracks and ensure even baking of your cheesecake.

Chill the cheesecake in the freezer for 1-2 hours before slicing for cleaner, perfect slices.

Top with mini gingerbread men or grated gingerbread cookies for festive decoration without wasting cookies in the crust.

FAQs

Can I use regular spices if I don’t have McCormick brand?

Yes, you can substitute with any ground ginger, cinnamon, nutmeg, and cloves from your pantry. The key is to use quality, fresh spices for the best flavor.

How do I prevent my cheesecake from cracking?

Using a water bath as described in the recipe helps regulate the temperature and prevents cracks. Avoid overmixing and cool the cheesecake gradually in the oven before refrigerating.