Melting White Chocolate Gingerbread Cheesecake Swirl
Equipment
- 1 9-inch springform pan
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Electric mixer
- 1 Rubber spatula
- 1 Baking sheet
Ingredients
- 1 1/2 cup gingersnap cookie crumbs
- 1/4 cup unsalted butter melted
- 24 ounce cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounce white chocolate melted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 325°F (163°C).
- Mix gingersnap crumbs and melted butter in a bowl until well combined.
- Press crumb mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth using an electric mixer.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Divide the cheesecake batter evenly into two separate bowls.
- Stir melted white chocolate into one bowl of the cheesecake batter.
- Stir ground ginger, cinnamon, and cloves into the other bowl of batter.
- Pour half of the gingerbread batter into the prepared crust.
- Pour half of the white chocolate batter over the gingerbread layer.
- Repeat with remaining batters, swirling gently with a spatula to create a marbled effect.
- Place the springform pan on a baking sheet and bake in preheated oven for 1 hour.
- Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar.
- Remove cheesecake from the oven and cool to room temperature.
- Refrigerate for at least 3 hours before serving.
Notes
For the best results, make sure all your ingredients are at room temperature before beginning the recipe to ensure a smooth and creamy cheesecake batter. Additionally, when swirling the batters, do not over-mix to maintain a distinct marbled appearance.
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