Spiced Gingerbread Cheesecake with Orange-Honey Glaze

Ingredients:

For the Gingerbread Crust:

• 1 1/2 cups gingerbread cookie crumbs (from about 15 medium-sized cookies)
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

For the Cheesecake:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

For the Orange-Honey Glaze:

• 1/2 cup honey
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix gingerbread cookie crumbs, melted butter, brown sugar, and cinnamon in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, using a cup or your hands to press the crust flat. Bake for 10 minutes, then remove from the oven and let it cool.
2. Cheesecake Mixture: In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating after each addition. Mix in the sour cream, vanilla, ginger, cinnamon, cloves, and nutmeg until smooth.
3. Bake the Cheesecake: Pour the filling over the cooled crust. Tap the pan on the counter a few times to remove any air bubbles. Place the pan on a baking sheet and bake for 45-50 minutes, or until the center is set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
4. Prepare the Orange-Honey Glaze: In a small saucepan, combine honey, orange zest, orange juice, cinnamon, and a pinch of salt. Bring the mixture to a low boil over medium heat and continue to boil for 2-3 minutes, or until slightly thickened. Set aside to cool to room temperature.
5. Glaze the Cheesecake: Once the cheesecake has cooled, pour the orange-honey glaze over the top, spreading it out into an even layer. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to set.
6. Serve Your Dessert: Run a knife around the edge of the pan before releasing the springform. Slice the cheesecake with a clean, sharp knife (dipping it in hot water and wiping it dry between slices helps make clean cuts).
7. Garnish and Enjoy: Garnish each slice with a small dollop of whipped cream, a sprinkle of orange zest, or a gingerbread cookie on the side for an extra festive touch. Enjoy the rich flavors and creamy texture of your Spiced Gingerbread Cheesecake with Orange-Honey Glaze!