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Gingerbread Cheesecake

A delightful dessert that combines creamy cheesecake with warm gingerbread spices, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 cups gingersnap or gingerbread cookies, crushed Creates a crispy crust.
  • ⅓ cup unsalted butter, melted Adds richness to the crust.
  • 2 tablespoons brown sugar, packed Enhances the sweet flavor.
  • ¼ teaspoon sea salt Balances sweetness.
For the cheesecake filling
  • 32 oz cream cheese, softened Forms a creamy filling.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • ¼ teaspoon sea salt Ensures flavors shine.
  • 3 large eggs, at room temperature Helps cheesecake set.
  • 1 tablespoon pure vanilla extract Adds aromatic flavor.
  • ⅓ cup sour cream, at room temperature Adds tanginess.
  • ¼ cup heavy whipping cream, at room temperature Adds silkiness.
  • 4 tablespoons molasses, unsulphured Provides deep flavor.
  • 1 teaspoon ground ginger Adds spice.
  • 1 teaspoon cinnamon Reminiscent of holiday baking.
  • ¼ teaspoon cloves Provides an aromatic touch.
For decoration
  • to taste gingerbread cookies For festive decoration.
  • to taste sugared cranberries For color and sweetness.

Method
 

Preheat and Prep
  1. Preheat your oven to 355°F (or 180°C). Grease a 9-inch round springform baking pan.
Crust Creation
  1. In a bowl, combine crushed gingersnap cookies, melted butter, brown sugar, and sea salt. Mix until evenly combined.
Form the Base
  1. Transfer the mixture into the springform pan and press it down evenly, creating a thick crust. Bake for 10 minutes and let cool completely.
Water Bath Prep
  1. Prepare a water bath by boiling water in a kettle.
Filling the Cream Cheese
  1. In a large bowl, beat the softened cream cheese until smooth.
Add the Sweetness
  1. Add granulated sugar and sea salt to the cream cheese mixture and mix well.
Egg Incorporation
  1. Add eggs one by one, mixing gently until incorporated.
Final Touches
  1. Gently mix in vanilla extract, sour cream, and heavy whipping cream.
Spiced Variation
  1. Scoop half of the cheesecake batter into a measuring cup. Add molasses, ginger, cinnamon, and cloves to the remaining batter and mix.
Layering
  1. In the springform pan, layer half vanilla batter, half gingerbread batter, remaining vanilla batter, and top with remaining gingerbread batter.
Water Bath Time
  1. Place the cheesecake pan in a larger baking dish and add boiling water until halfway up the cheesecake pan.
Baking
  1. Bake for 70-90 minutes until edges are set but the center jiggles slightly.
Cooling
  1. Leave the oven door ajar for 20 minutes, then cool to room temperature and refrigerate for at least 8 hours.
Decorating
  1. Before serving, decorate with mini gingerbread cookies and sugared cranberries.

Notes

To prevent cracking, use the water bath method. Ensure all ingredients reach room temperature before mixing. Variations can include using gluten-free cookies or adding spices.