Gingerbread Cheesecake: A Holiday Delight Recipe
This Gingerbread Cheesecake is a festive holiday dessert featuring a spiced gingerbread cookie crust and a creamy cheesecake filling infused with warm holiday spices and rich molasses. Baked to perfection and chilled for a smooth texture, it’s garnished with whipped cream and festive toppings, making it an irresistible treat for your seasonal celebrations.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Gingerbread Crust:
- 1 1/2 cups gingerbread cookies, crushed (about 20 cookies)
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup all-purpose flour
- 1/4 cup molasses
- Pinch of salt
For the Topping (Optional):
- Whipped cream, for garnish
- Crushed gingerbread cookies or candied ginger, for garnish
- Cinnamon sticks or holiday sprinkles, for decoration
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter or cooking spray to ensure easy removal after baking.
- Make the Gingerbread Crust: Pulse gingerbread cookies into fine crumbs using a food processor or crush manually with a rolling pin. Combine crumbs with sugar, cinnamon, ginger, and nutmeg in a bowl. Add melted butter and mix until the mixture resembles wet sand. Press evenly into the prepared pan’s bottom. Bake for 8-10 minutes until lightly golden and fragrant, then remove and cool.
- Make the Cheesecake Filling: Beat softened cream cheese and sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, beating after each addition. Mix in sour cream and spices along with molasses for rich flavor. Finally, add flour and salt, mixing on low speed just until combined to avoid overmixing.
- Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the surface. Tap the pan gently on the counter to remove air bubbles.
- Bake the Cheesecake: Bake at 325°F (163°C) for 45-50 minutes until edges are set and center slightly wobbly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling, refrigerate for at least 4 hours or overnight to develop flavor and achieve creamy texture.
- Garnish and Serve: Before serving, decorate with whipped cream and crushed gingerbread cookies or candied ginger. Optionally add cinnamon sticks or holiday sprinkles. Slice into wedges and enjoy the festive treat.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Do not overmix the filling to avoid cracks during baking.
- Allow the cheesecake to cool gradually in the oven to prevent cracks.
- Chill thoroughly for best texture; overnight chilling recommended.
- Smaller slices are recommended due to its rich texture.
Keywords: Gingerbread Cheesecake, Holiday Dessert, Christmas Cheesecake, Spiced Cheesecake, Molasses Cheesecake
