Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 ½ teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 6 tablespoons (85g) Unsalted Butter (cold, cubed)
  • ½ cup (100g) Dark Brown Sugar (packed)
  • ¼ cup (60ml) Molasses (unsulphured)
  • 1 large Egg Yolk
  • 680g (3 blocks) full fat Cream Cheese (softened)
  • 1 cup (200g) Granulated Sugar
  • ½ cup (120g) full fat Sour Cream (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Ginger (for filling)
  • ½ teaspoon Ground Cinnamon (for filling)
  • ½ teaspoon Fresh Lemon Zest (optional)
  • 3 large Eggs (room temperature)
  • 1 cup (120g) Powdered/Icing Sugar (for glaze)
  • 2-3 tablespoons Milk or Cream (for glaze)
  • ¼ teaspoon Vanilla Extract (for glaze)
  • Candies (for decoration eyes/buttons)

Instructions:

  1. Combine dry crust ingredients: flour, spices, baking soda, and salt. Cut in the cold butter until coarse crumbs form.
  2. Mix in brown sugar, molasses, and egg yolk until a cohesive dough forms. Divide the dough: press 2/3 into the bottom of a 9-inch springform pan, and chill the remaining 1/3 for decorations.
  3. Pre-bake the crust at 350°F (175°C) for 10 minutes. Cool slightly.
  4. Roll out the reserved gingerbread dough thinly between parchment paper. Cut out small gingerbread men shapes and bake on a separate sheet for 8-10 minutes until set. Cool completely.
  5. Prepare the filling: Beat softened cream cheese and sugar on low speed until perfectly smooth, scraping down the bowl frequently.
  6. Mix in sour cream, vanilla, and spices until just combined. Incorporate the 3 eggs one at a time, mixing only until the yolk disappears—do not overmix.
  7. Wrap the exterior bottom of the springform pan tightly with heavy-duty foil. Place the pan inside a large roasting pan.
  8. Pour the cheesecake filling over the cooled crust. Place the roasting pan in the oven and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  9. Bake at 325°F (160°C) for 60–75 minutes, until the edges are set but the centre wobbles slightly.
  10. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour.
  11. Remove from the water bath, remove the foil, and cool completely on a rack before refrigerating for a minimum of 6 hours, preferably overnight.
  12. When ready to serve, whisk icing sugar, milk, and vanilla for the glaze. Drizzle the glaze over the top and arrange the cooled gingerbread men for decoration.