– 3 cups Tate's Bake Shop Gingersnap Cookie – 6 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – ⅓ cup Molasses Don't use blackstrap. – 2 teaspoon Ground cinnamon – 1 ½ teaspoon Ground ginger – ¼ teaspoon Ground nutmeg – 4 Large eggs room temperature – 1 cup White granulated sugar – 4 tablespoon Unsalted butter room temperature and cubed – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 1 teaspoon Salt
Heat the oven to 325°F. Spray a 9- or 8-inch springform pan with nonstick baking spray. Line the pan with a parchment circle and spray again.Blend cookies into tiny crumbs in a food processor. Stir in melted butter with a fork.
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Put crumbs in pan. Press the crust ⅔rds up the pan with your hands. Use a measuring cup bottom to compact the crust.Bake 14 minutes.
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Mix cream cheese and sugar for 2 minutes on high speed. Next, add sour cream, heavy cream, vanilla, molasses, cinnamon, ginger, and nutmeg. Mix medium-speed until smooth.
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Stir in the eggs on moderate speed until barely incorporated. Disconnect the mixer and whisk with a rubber spatula.Pour batter over crust. Prepare a bath.
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Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.Bake for 70–80 minutes until edges are firm and center jiggles.
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After turning off the oven, open the door and let it cool for 30 minutes. Transfer the pan to a cooling rack to finish cooling.Cover with foil and refrigerate overnight or 6 hours.
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Heat sugar in a medium pot. Mix sugar with whisk. Though clumpy, it will dissolve. Mix until all sugar crystals dissolve.Wait till it becomes amber on heat. The procedure takes within 30 seconds. Remove heat.
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Whisk in half the cubed butter until melted. Repeat with remaining butter. Much will pop up.Microwave heavy cream for 30 seconds to heat. Pour cream slowly and stir until mixed. Adding salt and vanilla.
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Cool entirely in a glass jar.Remove the cheesecake pan and parchment. Put caramel on top. Heat caramel for 10 seconds to pour if required. About half the caramel was utilized.
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