Discover the perfect gingerbread cheesecake recipe to elevate your holiday dessert spread. This decadent treat combines the warmth of gingerbread with creamy cheesecake for a festive delight.
As the holiday season approaches, there’s nothing quite like the comforting aroma of gingerbread wafting through your kitchen. This gingerbread cheesecake recipe is a delightful twist on a classic favorite, merging the rich, spiced flavors of gingerbread with the creamy decadence of cheesecake.
The recipe begins with a delicious crust made with gingersnap crust for a crunchy, spiced foundation. The filling boasts a velvety blend of cream cheese, warm spices, and molasses to create a gingerbread flavor that perfectly complements the season’s festivities.
Each bite is a symphony of textures and flavors, making this dessert a star at holiday gatherings.
This creamy gingerbread cheesecake recipe is bound to become a family favorite. Its festive appearance and heavenly taste will leave your guests raving.
Whether you serve this perfect cheesecake at a holiday dinner, a festive party, or for a cozy night in watching Christmas movies, this easy Christmas dessert idea captures the essence of the season.
How to Make a Gingerbread Cheesecake
Ingredients:
Crust
- 2 ½ cups crushed ginger snaps
- ½ cup brown sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 8-ounce packages of cream cheese
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
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- ¼ cup molasses
- Caramel Sauce
- Extra crushed ginger snaps
- Crust
- 2 ½ cups crushed ginger snaps
- ½ cup brown sugar
- 6 tablespoons unsalted butter, melted
- Cheesecake Filling
- 3 8-ounce packages of cream cheese
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ¼ cup heavy whipping cream
- ¼ cup molasses
- Topping
- Caramel Sauce
- Extra crushed ginger snaps
Topping
Directions:
Preheat the oven to 350 degrees fahrenheit.
Grease the sides and bottom of the springform cake tin thoroughly to prevent the cheesecake from sticking. Consider lining the bottom with parchment paper for easy removal.
Crush the gingersnap cookies in a food processor.
In a mixing bowl, add the crushed ginger snaps, brown sugar and melted butter. Mix together with a fork until combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan.
Bake this for 5 minutes. Remove from the oven and let cool completely.
While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free. Add the sugar and brown sugar and mix into the cream cheese mixture.
Now add the cinnamon, nutmeg, and ginger. Blend together until combined
Add each egg, one at a time, mixing in between each addition.
Finish the gingerbread cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
Pour the cheesecake batter into the spring form pan and spread evenly.
Place cheesecake in the oven for a bake time of 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Place in the refrigerator for 4 hours or overnight.
Top the baked cheesecake with an optional layer of caramel sauce and then sprinkle gingersnap crumbs over everything.
For clean and neat slices, use a sharp knife and dip it in hot water before each cut. For best results, wipe the knife clean between slices for a professional finish.
Slice, serve and enjoy your holiday cheesecake!
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Easy Gingerbread Cheesecake Recipe FAQs
The two primary styles of cheesecake are New York-style and Creamy/No-Bake cheesecakes. New York-style cheesecake is known for its dense, rich, and slightly tangy cream cheese-based filling, often baked in a water bath. It’s typically served plain or with fruit toppings.
In contrast, Creamy/No-Bake cheesecakes are lighter and fluffier, set in the refrigerator rather than baked, and often incorporate whipped cream into the filling. They can be customized with various toppings like fruit compotes, chocolate, or caramel, offering a versatile and airy dessert option.
When making cheesecake, it’s crucial to avoid common mistakes to achieve the perfect dessert. Overmixing the batter can introduce too much air and cause cracks, so mix just until combined. Ensure that all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Pay attention to the crust; press it firmly to avoid crumbling. Use a water bath to prevent cracks and ensure even baking, and wrap the pan in foil to keep water out. Avoid opening the oven door during baking, as sudden temperature changes can lead to cracks. After baking, let the cheesecake cool gradually in the turned-off oven with a cracked door to prevent cracking. Ensure proper chilling before serving to avoid a runny texture. Lastly, maintain a balanced flavor profile by not overpowering the cheesecake with excessive sugar or flavorings.
Yes, you can prepare this gingerbread cheesecake in advance. It’s actually a great make-ahead dessert for holiday gatherings. Prepare it a day or two before serving, and store it in the refrigerator.
Yes, gingerbread cheesecake can be frozen. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. Thaw it in the refrigerator when you’re ready to serve.
To prevent cracks, avoid over mixing the batter, bake the cheesecake in a water bath, and cool it gradually. Also, don’t over bake the cheesecake; it should have a slight jiggle in the center when done.
Gingerbread cheesecake pairs well with various toppings, including whipped cream, caramel sauce, crushed gingerbread cookies, or a sprinkle of cinnamon.
When stored properly in the refrigerator, gingerbread cheesecake can stay fresh for up to 3-5 days.
Yes, you can adapt this recipe to make mini gingerbread cheesecakes by using a muffin pan or mini cheesecake pan. Adjust the baking time accordingly as mini cheesecakes will cook faster.
Gingerbread Cheesecake recipe
Ingredients
Instructions
Preheat the oven to 350 degrees fahrenheit.
Grease the sides and bottom of the springform cake tin thoroughly to prevent the cheesecake from sticking. Consider lining the bottom with parchment paper for easy removal.
Crush the gingersnap cookies in a food processor.
In a mixing bowl, add the crushed ginger snaps, brown sugar and melted butter. Mix together with a fork until combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan.
Bake this for 5 minutes. Remove from the oven and let cool completely.
While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free. Add the sugar and brown sugar and mix into the cream cheese mixture.
Now add the cinnamon, nutmeg, and ginger. Blend together until combined
Add each egg, one at a time, mixing in between each addition.
Finish the gingerbread cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
Pour the cheesecake batter into the spring form pan and spread evenly.
Place cheesecake in the oven for a bake time of 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Place in the refrigerator for 4 hours or overnight.
Top the baked cheesecake with an optional layer of caramel sauce and then sprinkle gingersnap crumbs over everything.
For clean and neat slices, use a sharp knife and dip it in hot water before each cut. For best results, wipe the knife clean between slices for a professional finish.
Slice, serve and enjoy your holiday cheesecake!
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