Gingerbread Cheesecake
Indulge in the warm and festive flavors of the holiday season with this decadent Gingerbread Cheesecake, a show-stopping dessert that blends creamy decadence with spicy seasonal charm. Featuring a buttery gingersnap crust and a rich, velvety filling infused with molasses and aromatic spices like cinnamon, ginger, nutmeg, and cloves, this cheesecake captures the essence of classic gingerbread in every bite. Perfectly baked to achieve a luxuriously smooth texture, it’s then chilled to perfection, making it an ideal make-ahead treat for holiday gatherings. Serve it with a dollop of whipped cream and a dusting of cinnamon for an extra touch of elegance. Whether you're hosting a festive party or looking to elevate your Christmas dessert table, this Gingerbread Cheesecake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 200 grams Gingersnap cookies
- 75 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 3 Eggs, lightly beaten
- 60 milliliters Molasses
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- Whipped cream (optional, for garnish)
- Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a food processor, crush the gingersnap cookies into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
Press the gingersnap mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy using a hand or stand mixer.
Add sour cream, heavy cream, molasses, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the cream cheese mixture. Mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan on the middle rack of the preheated oven. To reduce the risk of cracks, place a small dish of water on the rack below the cheesecake to create steam.
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, remove the cheesecake from the springform pan. Garnish with whipped cream and a sprinkle of ground cinnamon, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.6 g | 516% | |
| Saturated Fat | 235.1 g | 1176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 423.6 g | 154% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 286.9 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1356 mg | 104% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2857 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
