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Gingerbread Cheesecake Recipe

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3.9 from 74 reviews

  • Author: Ava
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Gingerbread Cheesecake is a festive and creamy dessert perfect for holiday gatherings. Featuring a spiced gingerbread cookie crust and a rich, smooth cream cheese filling infused with warm spices and molasses, it offers the perfect balance of sweet and spicy flavors. Finished with whipped cream and optional gingerbread cookie crumbs and cinnamon stick garnish, this cheesecake is both visually stunning and deliciously comforting.

Ingredients

Crust

  • 2 cups crushed gingerbread cookies (about 24 cookies)
  • 1/4 cup unsalted butter (melted)
  • 2 tablespoons brown sugar

Filling

  • 24 oz cream cheese, softened (3 packages)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons molasses
  • 1 1/2 cups heavy whipping cream

Garnish

  • Whipped cream (to taste)
  • Crushed gingerbread cookies (to taste)
  • 1 cinnamon stick (optional decoration)
  • Few leaves fresh mint (optional decoration)

Instructions

  1. Preheat the oven. Set your oven to 325°F (165°C) to prepare for baking the cheesecake.
  2. Prepare the crust. In a medium bowl, combine the crushed gingerbread cookies, melted butter, and brown sugar. Mix well, then press this mixture evenly into the bottom of a springform pan to form the base of your cheesecake.
  3. Make the cream cheese filling. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture becomes smooth and creamy without lumps.
  4. Add flavors. Incorporate the vanilla extract, ground ginger, cinnamon, nutmeg, ground cloves, and molasses into the cream cheese mixture. Blend thoroughly to ensure an even distribution of spices and flavor throughout the filling.
  5. Fold in whipped cream. Gently fold in the 1 1/2 cups of heavy whipping cream until the filling is light and fluffy, creating a smooth texture.
  6. Assemble the cheesecake. Pour the prepared filling over the pressed cookie crust in the springform pan, smoothing the top evenly with a spatula.
  7. Bake the cheesecake. Place the pan in the preheated oven and bake for approximately 60 minutes, or until the edges are set but the center still slightly jiggles when the pan is gently shaken.
  8. Cool and chill. Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours to set properly, preferably overnight.
  9. Garnish before serving. Before serving, decorate the cheesecake with whipped cream, additional crushed gingerbread cookies, a cinnamon stick, and fresh mint leaves as desired for a festive presentation.

Notes

  • Ensure the cream cheese is softened to room temperature for a smoother filling.
  • Gently folding in whipped cream is key to maintaining a light, fluffy texture.
  • Baking time may vary depending on your oven; watch for the set edges and a slightly jiggly center.
  • Chilling overnight enhances flavor development and texture.
  • For easier crust pressing, lightly grease the springform pan to prevent sticking.
  • This cheesecake pairs wonderfully with a dusting of cinnamon or a drizzle of caramel sauce.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/gingerbread-cheesecake-recipe/