Christmas Recipe- Gingerbread Cheesecake With Pecan-Graham Crust

A classic cheesecake recipe gets a festive makeover with lots of spices and chopped pecans.

Ingredients

6 oz. graham crackers (about 11 crackers), plus more, chopped, for serving
1/2 c.pecans, plus more, chopped, for serving
1 tbsp.plus 3/4 cup sugar, divided
4 tbsp.(1/2 stick) unsalted butter, melted
3(8-ounce) packages cream cheese, at room temperature
1/3 c.sour cream, at room temperature
1/3 c.heavy cream, at room temperature
2 tbsp.molasses
1 tbsp.cornstarch
1 tsp.ground cinnamon
1 tsp.ground ginger
1/2 tsp.freshly grated nutmeg
1/4 tsp.ground cloves
1/4 tsp.kosher salt
2 tsp.pure vanilla extract
2large eggs plus 2 yolks, at room temperature
Grated lemon zest, for serving

Method

* Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine.

* Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides.

* Bake until fragrant and beginning to color, 7 to 10 minutes.

* Transfer to a wire rack and let cool. Reduce oven to 325°F.

* Beat cream cheese, sour cream, heavy cream, molasses, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Beat in vanilla.

* Add eggs and yolks one at a time, beating just until incorporated after each addition.

* Spread cream cheese mixture into cooled crust. Bake until edges are set but center still wobbles slightly, 40 minutes.

* Turn off oven and let stand, in oven, 30 minutes. Run a knife between the cheesecake and pan (do not release the spring); let cool completely in the pan, 4 hours.

* Once cool, refrigerate until chilled, at least 4 hours and up to overnight.

* Run a knife between the cheesecake and pan before releasing the spring.

* Transfer to a serving platter. Sprinkle with graham crackers, pecans, and lemon zest.