Description
This Gingerbread Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of gingerbread spices. A crunchy gingersnap cookie crust adds the perfect contrast, making it a festive and indulgent dessert ideal for holiday gatherings or special occasions.
Ingredients
Scale
Crust
- 24 gingersnap cookies, finely crushed (about 1 ½ cups crumbs)
- 2 tablespoons light brown sugar, packed
- ⅓ cup (76 g) unsalted butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 5 large eggs, room temperature
Topping
- Whipped cream, homemade or store-bought
- Gingersnap cookies, crushed
- Cinnamon, for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick cooking spray. Set aside.
- Pulse cookies into fine crumbs: In a food processor, pulse the gingersnap cookies until you achieve about 1 ½ cups of fine crumbs. Transfer these crumbs to a medium mixing bowl.
- Add brown sugar and butter to crumbs: Stir in the light brown sugar and melted butter until the crumbs are fully moistened and resemble wet sand in texture.
- Press crust into pan and wrap: Firmly press the crumb mixture into the bottom of the prepared springform pan to form the crust. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to protect it from water during the water bath. Set aside.
- Beat cream cheese: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low speed until it becomes smooth and creamy. Avoid overmixing to prevent excess air.
- Add sugar and mix: Gradually add granulated sugar while continuing to mix on low speed until smooth, scraping the bowl as needed to incorporate all ingredients.
- Add sour cream, molasses, and vanilla: Mix in the sour cream, molasses, and vanilla extract until the mixture is fully incorporated and smooth.
- Incorporate spices: Sprinkle the ground ginger, cinnamon, cloves, nutmeg, and kosher salt over the mixture and mix just until combined to evenly distribute the spices.
- Add eggs one at a time: Add the eggs individually, mixing on low speed after each addition until fully incorporated. Scrape down the bowl between eggs to ensure a smooth batter and avoid lumps.
- Pour filling into crust: Pour the prepared filling over the crust in the springform pan. Gently tap the pan on the countertop to release any large air bubbles.
- Prepare water bath and bake: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 85 to 95 minutes, or until the top is golden and the center is set but still slightly jiggly.
- Cool and chill cheesecake: Remove the cheesecake from the oven and cool it in the springform pan on a wire rack. Once cooled to room temperature, refrigerate for at least 4 hours or overnight to fully set.
- Top and serve: Before serving, top the chilled cheesecake with whipped cream, a sprinkle of crushed gingersnap cookies, and a light dusting of cinnamon for an added festive touch.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for a smooth, lump-free batter.
- Wrapping the springform pan in foil prevents water from leaking into the cheesecake during the water bath baking.
- Do not overmix the cream cheese or the batter to avoid creating cracks in the cheesecake.
- The water bath helps bake the cheesecake gently and evenly, preventing cracks.
- Allow the cheesecake to chill completely for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cheesecake, holiday dessert, Christmas cheesecake, gingersnap crust, spiced cheesecake
