Gingerbread Cheesecake

Gingerbread Cheesecake

Ingredients:
Cheesecake Batter:
1 pound cream cheese, at room temperature
1/2 teaspoon vanilla extract
2 eggs
1/2 cup granulated sugar

Gingerbread Batter:
1/4 cup molasses
4 tablespoons butter, softened
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light brown sugar
2 eggs
1 1/2 teaspoons baking soda
1 cup flour

Directions:
1. Preheat the oven to 350°F. Butter a 9-inch springform pan.
2. Beat the cream cheese on high speed until light and smooth, about 3 minutes. Beat in the vanilla. Add 2 eggs one at a time, beating until blended. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Set aside.
3. In a medium saucepan, heat the molasses over low heat until bubbles form around the sides. Remove from the heat and stir in the butter 1 tablespoon at a time until blended.
4. Scrape into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Cool to room temperature.
5. Beat in the remaining 2 eggs one at a time. Stir in the baking soda, then beat in the flour in 3 batches.
6. Drop half the gingerbread batter by tablespoons into the pan. Fill the gaps with one-quarter of the cream cheese mixture. Dollop the remaining gingerbread batter on top and fill in with another quarter of the cream cheese mixture.
7. Swirl with the flat edge of a knife to marble (don't overmix). Smooth the remaining cream cheese mixture over the top.
8. Bake in the middle of the oven 50 minutes, until the top begins to crack. Cool to room temperature. Remove the sides of the pan, cover and refrigerate. Serve chilled.