10 Dec Special of the Day: December’s Decadent Dessert
It’s good to know what you like, and I do, especially when it comes to coffee. But this time of year, with all the seasonal specials swirling across the Starbucks menu board, I could not resist trying a gingerbread latte when out and about shopping at Barnes and Noble with the girls recently. Am I ever glad I did!
The first sip of this creamy dreamy creation, in my humble opinion, approaches perfection with the thin ribbon of molasses drizzled over whipped cream floating atop the spicy ginger-laced velvety smooth latte. It surely is a slice of heaven in a cup, and it didn’t take long for me to start imagining ways to replicate the flavors in foolproof cheesecake recipe. Simple to make ahead, tuck into the fridge and slice and serve on demand, this may just become your go-to decadent dessert of December.
Whip up something special when company comes for the holidays with this week’s Special of the Day: December’s Decadent Dessert ~ Gingerbread Latte Cheesecake. Enjoy!
Gingerbread Latte Cheesecake
Recipe by Sydne George
(makes a nine inch cheesecake)
Make the crust:
Ginger snap cookies crushed into 2 cups crumbs
½ cup butter, melted
¼ cup sugar
Preheat oven to 375 degrees.
Butter the inside and bottom of a 9-inch spring form cheesecake pan with removable bottom.
Mix ginger snap crumps, melted butter and sugar until thoroughly combined.
Press into bottom of prepared pan.
Bake in preheated oven for 7 minutes. Remove from oven and let cool.
Make the cheesecake:
3 8-ounce packages cream cheese, softened
1 cup sugar
¾ cup sour cream
¼ cup flour
2 tsp. pure vanilla extract
1 ½ tsp. ground ginger
½ cup molasses
¼ tsp. salt
Whipped cream and additional molasses for serving
Preheat oven to 375 degrees.
Using electric mixer, beat cream cheese and sugar until light and fluffy. Add sour cream and beat to mix. Beat in flour and vanilla. Beat in eggs, one at a time, waiting until incorporated before adding the next. Mix in ginger, molasses and salt.
Pour cheesecake batter over baked crust and return to oven for 15 minutes.
Reduce oven temperature to 250 degrees (do not open oven) and continue baking for 55 minutes. Remove cheesecake from oven and transfer to cooling rack. Cool for 20 minutes.
Then, run a sharp knife around the edge of the cheesecake, but do not remove outer ring. Allow cheesecake to cool completely at room temperature. Then cover cheesecake and transfer to refrigerator to chill for 6 hours. When ready to serve, remove outer ring of spring form pan and cut cheesecake into slices with sharp knife. Garnish with whipped cream and drizzle with molasses. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at http://sydnegeorge.com/blog/.