Ingredients

24 gingersnap cookies, finely crushed (about 1 ½ cups crumbs)

2 tablespoons light brown sugar, packed

⅓ cup (76 g) unsalted butter, melted

4 packages (8 ounces each) cream cheese, softened

1 ¼ cups (250 g) granulated sugar

½ cup sour cream, room temperature

¼ cup molasses

1 teaspoon vanilla extract

2 teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

5 large eggs, room temperature

whipped cream, homemade or store-bought

gingersnap cookies, crushed (for topping)

cinnamon, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick cooking spray. Set aside.

Step 2: In a food processor, pulse the gingersnap cookies into fine crumbs until you have about 1 ½ cups. Transfer the crumbs to a medium bowl.

Step 3: Add the light brown sugar and melted butter to the crumbs. Mix until the crumbs are fully moistened and resemble wet sand.

Step 4: Press the crust mixture firmly into the bottom of the prepared springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Set aside.

Step 5: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low speed until smooth and creamy. Avoid overmixing.

Step 6: Add the granulated sugar and continue to mix on low until smooth, scraping down the bowl as needed.

Step 7: Add the sour cream, molasses, and vanilla extract. Mix until fully incorporated and smooth.

Step 8: Sprinkle in the ground ginger, cinnamon, cloves, nutmeg, and salt. Mix just until combined.

Step 9: Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl well between each egg to avoid lumps.

Step 10: Pour the filling into the prepared crust. Gently tap the pan on the counter to release any large air bubbles.

Step 11: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan so it reaches about halfway up the sides of the springform pan to create a water bath.

Step 12: Bake until the top of the cheesecake turns golden, about 85-95 minutes. Remove from oven and let it cool in the springform pan on a wire rack.

Step 13: Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Step 14: Before serving, top the chilled cheesecake with whipped cream, crushed gingersnap cookies, and a dusting of cinnamon.

Tips & Variations

Use a hand blender or food processor to crush the gingersnap cookies finely for a more uniform crust.

For extra flavor, add a teaspoon of freshly grated ginger to the filling.

If you don’t have molasses, dark honey or maple syrup can be used as a substitute, though the flavor will be slightly different.

To prevent cracking, avoid overmixing the batter and use a water bath to maintain even baking temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator as it allows the flavors to meld and the texture to set perfectly.

How do I prevent cracks on the cheesecake surface?

To minimize cracks, avoid overmixing the batter, add the eggs one at a time, and bake the cheesecake in a water bath to maintain gentle, even heat.

Dessert

Gingerbread Cheesecake Recipe

Introduction