Description
A rich and creamy gingerbread cheesecake featuring a spiced gingersnap crust and luscious cheesecake filling with molasses, ginger, and warm holiday spices. Topped with whipped cream and optional butterscotch sauce, it’s a showstopping dessert for any festive occasion.
Ingredients
Scale
For the Gingersnap Crust:
- 2 cups gingersnap crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
For the Gingerbread Cheesecake Filling:
- 24 ounces full-fat cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cornstarch
- 1/4 cup molasses
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, whisked
For the Topping:
- Whipped cream
- Butterscotch sauce (optional)
Instructions
- Preheat and Prepare the Pan:
- Preheat the oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan. Wrap the pan with an oven bag and aluminum foil to prevent water from seeping in.
- Make the Gingersnap Crust:
- Crush the gingersnap cookies into fine crumbs using a food processor or rolling pin.
- Mix crumbs with brown sugar and melted butter until it resembles damp sand.
- Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- Prepare the Filling:
- Beat cream cheese, sugars, spices, and cornstarch until smooth.
- Add molasses, sour cream, and vanilla, mixing until combined.
- Gradually add whisked eggs, mixing on low speed until just incorporated.
- Assemble and Bake:
- Pour the cheesecake batter over the crust.
- Place the springform pan in a roasting pan and add boiling water (1/2 to 1 inch high) for a water bath.
- Bake for 50-60 minutes until the edges are set, and the center has a slight wobble.
- Cool and Chill:
- Turn off the oven, crack the door open, and let the cheesecake cool for 20 minutes.
- Refrigerate for at least 6 hours or overnight.
- Optional Butterscotch Sauce:
- Melt butter and brown sugar over low heat, bring to a boil, then stir in cream. Boil for another 3-4 minutes. Add vanilla and salt before cooling.
- Serve:
- Top with whipped cream and drizzle with butterscotch sauce. Optionally garnish with small gingerbread cookies.
Notes
- Room-temperature ingredients ensure a smooth batter.
- Use a water bath to prevent cracks.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg