Gingerbread Cheesecake (from Cinnamon Spice and Everything Nice)
2c finely ground ginger snap crumbs
4T butter, melted
4, 8oz pkgs cream cheese
1 1/2c sugar
4 eggs, room temp
1 1/2t ginger
1t freshly grated nutmeg
1/2t fresh lemon zest
Preheat to 350F. Wrap a 9" springform pan in 2 layers of aluminum foil. In a large bowl, combine gingersnap crumbs, butter, and sugar. Press crumbs firmly and evenly into the bottom of the springform pan. Bake for 10 minutes and cool completely.
Reduce to 325F. In a large bowl, beat cream cheese until light and fluffy, about 3 min. Beat in sugar and vanilla. Add eggs, one at a time, mixing in between additions. Beat in molasses, salt, spices, and lemon zest. Pour over cooled crust. Place cheesecake in a large, shallow roasting pan. Transfer to oven and add enough water to the roasting pan to come about halfway up the sides of the springform pan. Bake for 60-65 minutes or until the cheesecake is set but still wobbly in the center. Cool for 30 minutes, then move pat to springform rack and cool completely. Refrigerate, uncovered, 8 hours or overnight.