Gingerbread Cheesecake

This gingerbread cheesecake is a special treat for the holidays. It has a gingerbread crust and a creamy filling with a swirl of gingerbread spices. To make it even more festive, it’s decorated with a wreath of gingerbread cookies and sugared cranberries. The cheesecake is delicious, with a rich and creamy gingerbread flavor that’s perfectly spiced and has a hint of molasses. The swirled filling is easy to make and adds a lovely touch to both the taste and the look of the cheesecake. It’s a showstopper that’s perfect for celebrating during the holiday season!

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A divine gingerbread cheesecake that marries the rich and spiced flavors of gingerbread with the creamy indulgence of cheesecake. The crust is a delectable blend of ginger snap cookies or graham crackers, butter, and perhaps a touch of molasses, offering a perfect foundation for the velvety cheesecake filling. The filling is infused with classic gingerbread spices, including ginger, cinnamon, cloves, and nutmeg, creating a harmonious balance of warmth and sweetness. To add a festive touch, the cheesecake can be topped with a swirl of whipped cream, a sprinkle of cinnamon, or even gingerbread cookie crumbs. The aroma of baking gingerbread wafts through the air as this cheesecake bakes to perfection, promising a delightful treat that captures the essence of the holiday season. Whether enjoyed as a show-stopping dessert for festive gatherings or a special indulgence on a cozy winter evening, gingerbread cheesecake is sure to delight the taste buds and evoke the spirit of the season.

Why You’ll Love This Recipe:

  • Gingerbread Swirl: This cheesecake stands out with a delightful vanilla and gingerbread cheesecake swirl, enhancing the flavor and giving it an impressive touch. Plus, it’s super easy to create!
  • Gingerbread Cheesecake Crust: The crust is crafted from crushed gingerbread or gingersnap cookies, adding a burst of spiced cookie goodness to every bite.
  • Creamy Baked Cheesecake: Enjoy the classic, rich flavor and smooth texture of a perfectly baked cheesecake, with that creamy goodness we all love.
  • Make Ahead: Planning ahead for your holiday gathering? This cheesecake is an ideal make-ahead dessert since it’s best when made a day or two in advance. Let it chill, and you’ll have a fantastic treat ready to impress your guests!

INGREDIENTS

Tip for a Perfectly Smooth Cheesecake:

Before starting, allow all ingredients to sit at room temperature for 30 minutes. This step softens the ingredients, making them much easier to smoothly incorporate. The result? A cheesecake with a perfectly smooth texture that’s sure to impress!

  • For the crust, you can make it tasty with gingerbread or gingersnap cookies. I used store-bought ones, but they can be really hard, so you might want to blend them in a food processor, blender, or coffee maker. If you prefer, you can also use graham crackers or biscoff cookies.
  • For the cheesecake, it’s best to use full-fat, brick-style cream cheese. Avoid low-fat cream cheese because it can make the cheesecake watery and less flavorful.
  • You’ll need unsulphured, baking molasses for a rich flavor. Medium or dark molasses work well, but avoid blackstrap molasses because it’s too bitter. If you have extra molasses, you can use it to make gingerbread cinnamon rolls or gingerbread cupcakes.
  • Add sour cream for a tangy kick and creaminess. To make the cheesecake extra creamy and rich, include some heavy whipping cream with 35% fat.

MAKE AHEAD AND STORAGE

  • Cheesecake is great for preparing in advance since it needs to chill for at least 8 hours or overnight. Chilling is important to make it firm with the right texture and flavor.
  • Keep any leftover cheesecake in the fridge in a sealed container or cake carrier for up to 3 days. If you want to save it for later, you can freeze it for up to 2 months. Just a heads up, it’s not a good idea to freeze sugared cranberries because they might become soggy when thawed. Enjoy the cheesecake either frozen or after defrosting.

Water Bath for Cheesecake:

  • If your cheesecake is in a regular round pan (not springform), it’s safe to place the pan directly into the water bath because water can’t seep in through the bottom edge.
  • Create a sling out of parchment paper so that you can easily lift and remove the cheesecake from the pan after chilling.
  • If you’re using a springform pan and don’t have a larger pan: tightly wrap the outside of the pan with a double layer of aluminum foil. Ensure the foil covers the whole bottom and edges. Alternatively,
    you can place the springform pan into a heat-safe sous vide bag instead of using aluminum foil.

Creating a Gingerbread Swirl:

  • For a spiced gingerbread swirl, divide the batter in half.
  • Add molasses and gingerbread spices (ginger, cinnamon, and cloves) to one half of the batter.
  • Alternately pour the two batters into the crust, allowing them to naturally swirl together. Avoid using a knife to swirl, as it might mix the flavors too much.
  • For a pretty swirled design on top, lightly swirl with a toothpick if desired.

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