Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with a rich, creamy cheesecake texture. Featuring a gingersnap crust and infused with molasses and spices like cinnamon, nutmeg, and cloves, this dessert is perfect for festive occasions and holiday gatherings. Topped with a luscious whipped cream frosting and small gingerbread men for decoration, it offers a delightful blend of classic holiday tastes and creamy decadence.
Ingredients
Scale
Crust
- 1 3/4 cups gingersnap cookie crumbs
- 1 tablespoon sugar
- 3/4 teaspoon cinnamon
- 2 tablespoons butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed brown sugar
- 3 tablespoons flour
- 3/4 cup sour cream
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 large eggs
Whipped Cream Topping
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 3 tablespoons molasses
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Additional Frosting
- 1 (8 oz) package cream cheese, softened
- 3/4 cup heavy whipping cream
- 6 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Garnish
- Small gingerbread men cookies
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Pan: Line the bottom of a springform pan with parchment paper and spray the sides with non-stick cooking spray to ensure easy removal.
- Make Crust: Combine the gingersnap cookie crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add brown sugar and flour, mixing well. Blend in sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix until the batter is smooth and well combined.
- Bake Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan onto a baking sheet and bake in the preheated oven for approximately 150 minutes, or until the center is just set and the edges are lightly browned. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour to prevent cracking.
- Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar, molasses, cinnamon, and nutmeg until medium peaks form. Spread this whipped cream mixture evenly over the cooled cheesecake.
- Prepare Cream Cheese Frosting: In another bowl, beat softened cream cheese until smooth. Gradually add heavy whipping cream and powdered sugar, then cinnamon and vanilla extract. Continue whipping until light and fluffy. Pipe or spread this frosting over the whipped cream topping if desired.
- Garnish: Decorate the cheesecake with small gingerbread men cookies arranged on top.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully before serving.
- Serve: Remove the sides of the springform pan, slice into 14 pieces, and serve chilled.
Notes
- Be sure to use softened cream cheese for a smooth batter without lumps.
- Let the cheesecake cool gradually in the oven to avoid cracks on the surface.
- You can substitute gingersnap crumbs with graham cracker crumbs plus added ginger if needed.
- If molasses is unavailable, dark corn syrup can be a mild substitute though it will alter flavor slightly.
- The whipped topping and frosting add layers of flavor and creaminess — don’t skip them for the full effect.
- Use a water bath if you want an extra creamy texture and to further prevent cracks (optional).
