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Gingerbread Cheesecake Recipe

★★★★★

4.8 from 93 reviews
  • Author: Naomi
  • Total Time: 5 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Gingerbread Cheesecake is a festive and creamy dessert that blends the warm, spicy flavors of gingerbread with a smooth, rich cream cheese filling. Featuring a crunchy gingersnap cookie crust and a perfectly spiced filling enhanced with molasses, this cheesecake is baked in a water bath for a silky texture and topped with whipped cream, crushed gingersnap cookies, and a sprinkle of cinnamon. Ideal for holiday celebrations or year-round indulgence.

Ingredients

Scale

Crust

  • 24 gingersnap cookies, finely crushed (about 1 ½ cups crumbs)
  • 2 tablespoons light brown sugar, packed
  • ⅓ cup (76 g) unsalted butter, melted

Filling

  • 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

Topping

  • Whipped cream, homemade or store-bought
  • Gingersnap cookies, crushed
  • Cinnamon, for dusting

Instructions

  1. Preheat oven and prepare pan: 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.
  2. Make crust crumbs: In a food processor, pulse the gingersnap cookies into fine crumbs, about 1 ½ cups. Transfer to a medium mixing bowl.
  3. Combine crust ingredients: Add the light brown sugar and melted butter to the cookie crumbs. Mix thoroughly until the mixture is fully moistened and resembles wet sand.
  4. Press crust and prepare for baking: Firmly press the crust mixture 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 into the crust during the water bath. Set aside.
  5. Beat cream cheese: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low speed until smooth and creamy. Avoid overmixing to prevent excess air incorporation.
  6. Add sugar: Add granulated sugar and continue mixing on low speed until smooth, occasionally scraping down the bowl.
  7. Add sour cream, molasses, and vanilla: Mix in sour cream, molasses, and vanilla extract until completely combined and smooth.
  8. Mix in spices and salt: Sprinkle in ground ginger, cinnamon, cloves, nutmeg, and kosher salt. Mix just until combined.
  9. Add eggs one at a time: Incorporate the eggs one at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl between each egg to avoid lumps.
  10. Pour filling into crust: Pour the cheesecake filling into the prepared crust. Gently tap the pan on the counter to release any large air bubbles.
  11. Prepare water bath and bake: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 85-95 minutes, or until the top of the cheesecake turns golden.
  12. Cool cheesecake: Remove the cheesecake from the oven and let it cool in the springform pan on a wire rack.
  13. Refrigerate: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or up to overnight to set completely.
  14. Add toppings and serve: Before serving, top the cheesecake with whipped cream, crushed gingersnap cookies, and a dusting of cinnamon for added flavor and festive presentation.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to prevent curdling and to achieve a smooth batter.
  • Wrapping the springform pan in foil is crucial to avoid water leaking into the crust during the water bath baking.
  • Use high-quality gingersnap cookies for the best flavor in the crust and toppings.
  • Allow sufficient chilling time for the cheesecake to achieve the best texture and flavor.
  • If you don’t have a roasting pan, use any large oven-safe pan that can hold water for the water bath.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gingerbread cheesecake, holiday cheesecake, spiced cheesecake, gingersnap crust, molasses cheesecake

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Find it online: https://naomifletcher.com/gingerbread-cheesecake-recipe/