▢3 (8 ounce) packages cream cheese , room temperature
▢1 cup brown sugar
▢2 teaspoons vanilla
▢3 eggs
▢1/4 cup molasses
▢1/4 teaspoon salt
▢2 teaspoons McCormick Ground Ginger
▢2 teaspoons McCormick Ground Cinnamon
▢1 teaspoon McCormick Ground Nutmeg
▢1/2 teaspoon McCormick Ground Cloves
Instructions
Preheat the oven to 350 degrees.
Wrap the outside of your springform pan in foil for a water bath.
In a food processor add the graham crackers, ginger, cinnamon, nutmeg and melted butter and process for 15-20 seconds or until all the ingredients have a fine moist crumb.
Add them to the bottom of the springform pan and press up the sides of the pan about an inch.
In a stand mixer add the cream cheese and beat until fluffy.
Add in the brown sugar and beat until fully combined, then add in the vanilla and the eggs one at a time.
Add the molasses, salt, ginger, cinnamon, nutmeg and cloves on medium speed until fully combined.
Pour into the springform pan, place the pan into a larger pan and fill the outer pan with an inch of hot water.
Bake in a water bath for 60 minutes.
When done baking turn the oven off and remove the pan from the water bath and just leave it in the oven to cool gently.
Refrigerate for 6-8 hours or until fully chilled before serving.
