Ingredients
Cheesecake Base
Cheesecake Filling
Cinnamon Caramel Sauce
Instructions
Step 1
*Preheat* your oven to 180°C (350°F). *Crush* the graham crackers or digestive biscuits into fine crumbs. Combine with the *melted* butter until evenly moistened. Press into the bottom of a springform pan to form an even layer. *Bake* for 10 minutes, then allow to cool.
Step 2
In a large mixing bowl, *beat* the cream cheese until smooth. *Add* the sugar and continue mixing until fully combined. Gradually *add* the eggs one at a time, mixing well after each. Stir in the cinnamon, ginger powder, and vanilla extract until evenly distributed. Pour the filling over the cooled base.
*Bake* in the preheated oven for 45-50 minutes, or until the center is slightly set. Allow to cool to room temperature before chilling in the refrigerator for at least 4 hours.
Step 3
In a saucepan over medium heat, *melt* the sugar until it turns to a golden brown caramel. *Carefully* add the butter, stirring vigorously until melted. Slowly pour in the heavy cream and stir to combine. *Add* the cinnamon and stir until well mixed. Allow the sauce to cool slightly before serving over the cheesecake.
Servings
**Serve** this spiced cheesecake chilled for an incredible post-dinner delight 🍮. It's perfect to pair with a warm cup of chai tea or a frothy cappuccino ☕️. 🍏If you're in the mood for some fruity tang, top it with freshly sliced apples or a dollop of cranberry compote.**Want to impress?** Serve it at your next gathering with a side of homemade whipped cream and a sprinkle of extra cinnamon. Everyone will be asking for seconds!
For a cozy autumn vibe 🎃, indulge in this dessert by an open fire with family and friends. Turn on some jazzy tunes, dim the lights, and let the cheesecake be the star of your evening. You could even **create a cheesecake bar** with fun toppings like nuts, extra caramel, or even mini marshmallows for a festive twist! 🎉
Equipment
An essential tool to get that perfect edge on your cheesecake. Use a non-stick springform pan for easy removal.
Use separate bowls to mix wet and dry ingredients to help keep your recipe's consistency just right.
A must-have to whip the cheesecake filling to a smooth and creamy texture. A handheld or stand mixer works great.
This will help you scrape down the sides of the bowls to avoid any ingredient wastage.
Variations
Going **gluten-free**? 🤔 Don't miss out on this delight! Simply swap out the regular crust with gluten-free graham crackers or crushed almonds for a nutty twist. 🍪
For a **vegan** option 🌱, use dairy-free cream cheese and a plant-based butter substitute. You can make the caramel sauce with coconut milk and vegan butter, ensuring every bite is as creamy and indulgent as the original!
Faq
- How can I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature before mixing, and avoid over-mixing the batter. Baking in a water bath can also help maintain moisture.
- How long should I chill my cheesecake before serving?
Chill your cheesecake for at least 4 hours or overnight if possible to achieve the best texture and flavor.
- Can I use fresh ginger instead of ginger powder?
Yes, you can! Use a small amount of freshly grated ginger to add a fragrant touch, but remember that fresh ginger is more potent.
- How do I make the caramel sauce more runny?
Just add a little bit of cream to the sauce while it's warm and adjust to your preferred consistency.
- What’s the best way to store leftover cheesecake?
Wrap it tightly with plastic wrap or store in an airtight container and keep in the fridge for up to 5 days.
- Can I freeze the cheesecake for future use?
Absolutely! Wrap it well and freeze for up to a month. Thaw overnight in the fridge before serving.