2 cups gingersnap crumbs
2 Tbsp butter, melted
2 lb. cream cheese, softened
1 1/4 cups sugar
4 eggs, room temperature
1/4 cup fancy molasses
1 Tbsp. Vitamix Winter Spice Seasoning
1 tsp vanilla extract
Whip cream and gingerbread cookies for decoration
Preheat oven to 350 F.
In your Vitamix (or other blender or food processor), blend the melted butter and gingersnap crumbs. Pat into a 9 inch cheesecake pan, lined with foil, parchment and cooking spray. Bake for 10-15 minutes until the crust is beginning to colour. Cool slightly.
Meanwhile, in your Vitamix (or stand mixer), blend the cream cheese and sugar starting on the lowest setting than gradually increasing the speed. Mix until the cream cheese is whipped. Remember to scrape the sides of the blender to incorporate the sugar evenly.
Add the eggs, molasses, spice seasoning and vanilla and mix again, starting at the lowest setting then gradually increasing the speed to medium high. The mixture should be a loose batter. Pour the mix onto the cooled crust and bake for 1 hour. Cool to room temperature then chill overnight. Remove the cheesecake from the pan. Top with whip cream and your favourite gingerbread cookies. Serve and enjoy!
It is very important you use room temperature cream cheese otherwise the cheesecake will not mix evenly in your Vitamix. No one likes a lumpy cheesecake!