Gingerbread Cheesecake
This Gingerbread Cheesecake is the ultimate holiday dessert, rich, creamy, and perfectly spiced. It is a showstopper for any holiday gathering and a cozy way to welcome the season.
Servings: 12 people
Calories: 532kcal
Ingredients
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
Toppings
- whipped cream, homemade or store-bought
- gingersnap cookies, crushed
- cinnamon, for dusting
Instructions
- Preheat the 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.
- In a food processor, pulse gingersnap cookies into fine crumbs. You should end up with about 1 ½ cups of crumbs. Transfer to a medium mixing bowl.
- Add light brown sugar and melted butter to the crumbs. Mix until the crumbs are fully moistened and resemble wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth and creamy. Do not overmix.
- Add granulated sugar and continue to mix on low until smooth, scraping down the bowl as needed.
- Add sour cream, molasses, and vanilla extract. Mix until fully incorporated and smooth.
- Sprinkle in ground ginger, cinnamon, cloves, nutmeg, and salt. Mix just until combined.
- Add eggs, one at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl well between each egg to avoid lumps.
- Pour the filling into the prepared crust. Gently tap the pan on the counter to release any large air bubbles.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan so it reaches about halfway up the sides of the springform pan.
- Bake until the top of the cheesecake turns golden, about 85-95 minutes. Remove from oven and let it cool in the springform pan on a wire rack.
- When cool, refrigerate the cheesecake for at least 4 hours, up to overnight.
- Top the chilled cheesecake with whipped cream, crushed gingersnap cookies, and a dusting of cinnamon.
Nutrition
Serving: 1piece (without toppings) | Calories: 532kcal