Description
This Gingerbread Cheesecake is a festive and flavorful holiday dessert combining the warm spices of gingerbread cookies with a creamy, smooth cheesecake filling. Perfectly baked on a gingerbread cookie crust and topped with a luscious cream cheese frosting, it’s an irresistible treat for holiday gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups crushed gingerbread cookies (about 10-12 cookies)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1/4 cup molasses
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the crushed gingerbread cookies, sugar, cinnamon, and ginger. Stir in the melted butter until the mixture is well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes, then remove from the oven and allow to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, cinnamon, ginger, and nutmeg and mix well. Incorporate the eggs one at a time, beating well after each addition. Next, add sour cream, heavy cream, molasses, and flour, and beat the mixture until fully smooth and uniform.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly when gently shaken. Once baked, cool the cheesecake inside the oven with the door slightly ajar for 1 hour to prevent cracking. Then place the cheesecake in the refrigerator to chill for at least 4 hours or preferably overnight for best texture.
- Prepare the cream cheese frosting: Beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar and vanilla extract, beating until smooth. Add 2-3 tablespoons of heavy cream as needed to reach your desired frosting consistency.
- Frost and serve: Once the cheesecake is fully chilled, spread the cream cheese frosting evenly over the top. Garnish with a sprinkle of ground cinnamon or some cookie crumbs if desired. Slice, serve, and enjoy this rich, spiced dessert perfect for the holiday season.
Notes
- Ensure all cream cheese is softened to room temperature for a smooth filling and frosting.
- Do not overbake the cheesecake; the center should remain slightly jiggly to retain creaminess.
- Chilling the cheesecake overnight improves texture and flavor.
- Use a water bath if desired to further prevent cracking, though it is optional.
- Store leftovers refrigerated and consume within 3-4 days for best quality.
