Line a 9-inch springform pan with parchment paper so your cheesecake comes out perfectly without sticking. In a bowl, mix the gingersnap crumbs, brown sugar, melted butter, and a pinch of salt until everything is evenly coated and smells delightfully spicy. Press the mixture firmly into the bottom of the pan and a little up the sides. A quick tip: use the bottom of a glass to gently compact the crust for a nice even layer. Set it in the refrigerator while you prepare the filling.

Beat the cream cheese until it’s smooth and silky, then add powdered sugar, molasses, and vanilla extract. Stir in cinnamon, ginger, and nutmeg so the filling is warmly spiced and aromatic.

Fold the whipped cream gently into the cream cheese mixture using soft, sweeping motions. Don’t forget to scrape the sides now and then so every bit of cream is incorporated perfectly.

Spoon the filling over your chilled crust and smooth it with a spatula or the back of a spoon. Tap the pan lightly on the counter to release any trapped air bubbles and create an even, polished top.

Chill the cheesecake in the fridge for at least 7 hours or overnight. This allows the filling to firm up while keeping it creamy and indulgent.

Just before serving, scatter a few crushed gingersnap crumbs on top.

Slice with a sharp knife for neat, clean pieces and serve. Each bite is creamy, and spiced. Enjoy!