Gingerbread Cheesecake

• 250g Lotus Biscoff biscuits
• 1/4 cup of melted butter
• 2 tsp Lane’s Apple Pie Seasoning 

Blend the biscuits to a fine crumb and mix with the Lane’s Homemade Apple Pie Seasoning and melted butter. Press into a spring form pan and chill whilst you prepare the filling. 

• 500g cream cheese, softened to room temperature
• 150g brown sugar
• 45g Molasses
• 2 large eggs + 1 large egg yolk
• ¼ cup sour cream or Greek yogurt
• 2 tsp vanilla extract
• 2 tsp fresh lime zest
• 2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 2 tsp Lane’s Homemade Apple Pie Seasoning

1. In the bowl of an electric mixer with a paddle attachment, beat the cream cheese for 3 minutes on medium to high speed
2. Add the brown sugar and all of the spices, then beat for another 2 minutes
3. Add in the sour cream, Molasses, vanilla extract, and lime zest, mixing until fully combined
4. Add in the eggs and egg yolk, mix until just combined
5. At this point, you should have a creamy batter with no lumps – pour this into the prepared pan
6. Place the 6-inch springform pan in a 9-inch cake pan
7. Place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan, preventing ANY water from getting in the cheesecake (you don’t have to wrap everything with foil!)
8. Cook in the oven or smoker at 162c for 80 minutes until the centre is just wobbling
9. Turn off the oven or smoker and leave to sit with the door closed for an hour before refrigerating, preferably refrigerating overnight
10. Serve with whipped cream and gingerbread men!

Loved making this recipe? We would love to see! Upload your finished meal photos to Instagram and tag @lanesbbqau.