Gingerbread Cheesecake with Salted Caramel sauce Courtesy of Ari Spiewak Pairs with St. Supery Napa Valley Estate Vineyard Moscato

Ingredients Makes: 8 servings, 1 9-inch cake Crust: Preparation Time: 50 minutes Preparation 1 ½ cups gingerbread Crust: cookies, crushed into crumbs Combine crumbs and butter in a bowl. The consistency should be like wet 8 oz melted butter, unsalted sand. Press into a 9-inch spring form pan. Set aside. Filling: Filling: 36 oz cream cheese, room temperature Preheat the oven to 325 degrees. Beat cream cheese and sugar until smooth. Add the eggs, spices, and vanilla extract. Mix until combined evenly. Pour 4 eggs into the crust and bake for 40 minutes in a water bath. Remove from the 1 ¼ cup sugar, white oven and let cool for 1 hour. Cover and refrigerate for 4 hours minimum.

¼ cup molasses, unfiltered Sauce:

1 teaspoon cinnamon, In a saucepan over medium heat, melt the butter. Add the sugar and salt. Stir ground until bubbly. Add vanilla extract. 1 teaspoon nutmeg, ground Presentation 1 teaspoon clove, ground On a plate, place a slice of the cheesecake in the center. Top with salted caramel sauce and ice cream, if desired. 1 teaspoon ginger, ground Wine Pairing Philosophy 1 tablespoon vanilla extract

Salted Caramel sauce: The Napa Valley Estate Moscato is so inviting, with a nose of ripe peach and white flowers. The Gingerbread Cheesecake is a wonderfully layered dessert 4 oz butter, unsalted utilizing holiday spices to enliven the palate and enhance the character of the cardamom ice cream. The fruit of the St. Supéry Moscato brings a refreshing 1 cup brown sugar contrast to the powerful flavors of the cheesecake. This delightful dessert 1 teaspoon vanilla extract highlights a touch of brightness in the wine.

1 teaspoon salt, Kosher

St. Supéry Estate Vineyards & Winery ∙ 8440 St. Helena Hwy. ∙ Rutherford, CA 94573 www.stsupery.com ∙ Phone 707.963.4507