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How to Make Gingerbread Cheesecake - A Step-by-Step Guide

If you love the rich and spicy flavors of traditional gingerbread, then this gingerbread cheesecake recipe is a must-try for you. Combining the classic flavors of ginger, molasses, and warm spices with the creamy, indulgent texture of a cheesecake, this dessert is a perfect way to embrace the holiday season.

This gingerbread cheesecake is a show-stopping dessert that will impress all of your guests. It's perfect for holiday gatherings, potlucks, or just as a special treat for your fam...

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Ingredients

  • aluminum foil
  • 2 cups gingerbread cookie crumbs
  • ¼ cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup dark brown sugar
  • ⅓ cup unsulphured molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 pinch salt
  • 3 eggs, room temperature
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar, or to taste
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon, or to taste
  • 1 pinch salt

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 5 hrs
  • Total Time: 6 hrs 30 mins
  • Servings: 16

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
  • Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
  • Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
  • Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
  • Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
  • Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
  • Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
  • Top cheesecake with whipped cream just before serving.

    • Nutrition

    359 cal.

    • Total Fat: 26g
    • Saturated Fat: 15g
    • Cholesterol: 112mg
    • Sodium: 204mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 0g
    • Total Sugars: 19g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 86mg
    • Iron: 2mg
    • Potassium: 247mg

    Categories

    Classic recipes
    Creamy recipes
    Spiced recipes
    Festive recipes
    Holiday recipes