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Gingerbread Cheesecake

A delightful blend of warm spices and creamy richness, this Gingerbread Cheesecake captures the essence of the holiday season and is perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups 2 ½ cups of gingersnap cookie crumbs Graham cracker crumbs can be used as an alternative.
  • 6 tablespoons 6 tablespoons of melted unsalted butter
  • 1/8 teaspoon 1/8 teaspoon of table salt
For the filling
  • 24 ounces 24 ounces of full-fat cream cheese Make sure it’s softened and not cold.
  • 1 cup 1 cup of granulated sugar
  • 3 large Three large eggs Should be at room temperature.
  • 1/4 cup 1/4 cup of full-flavor dark molasses Light or mild molasses can be used but avoid blackstrap.
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 1 teaspoon 1 teaspoon of ground cinnamon
  • 1 teaspoon 1 teaspoon of ground ginger
  • 1/2 teaspoon 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon 1/4 teaspoon of ground clove
For serving
  • Homemade Whipped Cream Adds a light and fluffy texture that complements the cheesecake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the gingersnap crumbs, melted butter, and salt. Mix until the crumbs are evenly coated.
  3. Pat the mixture into the bottom and roughly 2 inches up the sides of a 9-inch springform pan. Set the pan on a cookie sheet to catch any drips.
  4. In another bowl, beat together the cream cheese and sugar with a mixer until smooth and creamy.
  5. Once smooth, add the eggs one at a time, mixing well after each addition.
  6. Mix in the molasses, vanilla, cinnamon, ginger, nutmeg, and clove until well combined.
Baking
  1. Pour the cheesecake batter onto the prepared crust in the springform pan.
  2. Bake for 35-40 minutes or until the center is almost set, with a thermometer reading 150°F (65°C).
Cooling and Serving
  1. Cool the cheesecake in the pan at room temperature for about an hour.
  2. Cover and refrigerate for at least 4 hours or up to overnight.
  3. Top with homemade whipped cream and serve.

Notes

Experiment with spices and ensure your cream cheese and eggs are at room temperature. For a creamier texture, consider using a water bath while baking. This cheesecake pairs well with spiced tea or eggnog.