Gingerbread Cheesecake
Gingerbread Cheesecake
Ingredients
For the Gingersnap Crust
- 1 1/2 cups gingersnap cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Gingerbread Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons molasses
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 large eggs
For the Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup gingersnap cookies, crushed, for sprinkling
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the crushed gingersnap cookies, melted butter, and 1 tablespoon of granulated sugar. Mix until well combined.
⏱️ 5 min
- 3
Press the cookie mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.
⏱️ 10 min•🌡️ 350
- 4
Reduce oven temperature to 325°F.
⏱️ 1 min•🌡️ 325
- 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 6
Add the granulated sugar, light brown sugar, and molasses to the cream cheese. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 7
In a small separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and ground allspice.
⏱️ 2 min
- 8
Gradually add the dry spice mixture to the cream cheese mixture, beating on low speed until just combined. Do not overmix.
⏱️ 2 min
- 9
Stir in the vanilla extract and heavy cream until fully incorporated.
⏱️ 2 min
- 10
Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as overmixing can introduce too much air and cause cracks in the cheesecake.
⏱️ 3 min
- 11
Pour the cheesecake filling over the cooled gingersnap crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 12
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (creating a water bath).
⏱️ 3 min
- 13
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325
- 14
Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 15
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 180 min
- 16
To prepare the garnish, in a cold bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min
- 17
Carefully remove the cheesecake from the springform pan. Pipe or dollop whipped cream onto the top of the cheesecake. Sprinkle with additional crushed gingersnap cookies.
⏱️ 4 min
- 18
Slice and serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gingerbread Cheesecake
Ingredients
For the Gingersnap Crust
- 1 1/2 cups gingersnap cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Gingerbread Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons molasses
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 large eggs
For the Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup gingersnap cookies, crushed, for sprinkling
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the crushed gingersnap cookies, melted butter, and 1 tablespoon of granulated sugar. Mix until well combined.
⏱️ 5 min - 3
Press the cookie mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.
⏱️ 10 min•🌡️ 350 - 4
Reduce oven temperature to 325°F.
⏱️ 1 min•🌡️ 325 - 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 6
Add the granulated sugar, light brown sugar, and molasses to the cream cheese. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 5 min - 7
In a small separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and ground allspice.
⏱️ 2 min - 8
Gradually add the dry spice mixture to the cream cheese mixture, beating on low speed until just combined. Do not overmix.
⏱️ 2 min - 9
Stir in the vanilla extract and heavy cream until fully incorporated.
⏱️ 2 min - 10
Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as overmixing can introduce too much air and cause cracks in the cheesecake.
⏱️ 3 min - 11
Pour the cheesecake filling over the cooled gingersnap crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 12
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (creating a water bath).
⏱️ 3 min - 13
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325 - 14
Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 15
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 180 min - 16
To prepare the garnish, in a cold bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min - 17
Carefully remove the cheesecake from the springform pan. Pipe or dollop whipped cream onto the top of the cheesecake. Sprinkle with additional crushed gingersnap cookies.
⏱️ 4 min - 18
Slice and serve chilled.
⏱️ 1 min