Ingredients
Scale
- 1 3/4 cups Walkers shortbread crumbs
- 1 tbsp sugar
- 3/4 tsp cinnamon
- 2 tbsp butter, melted
- 24 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 eggs
- 1 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3 tbsp molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 ounces cream cheese, softened
- 3/4 cup heavy whipping cream
- 6 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and prepare a springform pan by lining it with parchment paper.
- Mix shortbread crumbs, sugar, cinnamon, and melted butter; press into the bottom of the pan and bake for 10 minutes.
- Lower oven temperature to 300°F (148°C). Beat cream cheese, brown sugar, and flour until smooth; incorporate sour cream, molasses, spices, and eggs.
- Pour filling into crust and bake in a water bath for about 1 hour and 20 minutes until set but slightly jiggly in the center.
- Chill in the refrigerator for at least 5 hours or overnight.
- For the mousse topping, whip together heavy cream, powdered sugar, molasses, and spices; fold into beaten cream cheese.
- Spread mousse over chilled cheesecake and refrigerate until set.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 25g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg