Gingerbread Cheesecake

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!

PREP TIME: 30minutes
COOK TIME: 1hour
CHILL TIME: 8hours
TOTAL TIME: 1 hour 30minutes
SERVINGS: 16 people

INGREDIENTS

  • 3 cups gingersnap or gingerbread cookies crushed into crumbs
  • ⅓ cup unsalted butter melted
  • 2 tbsp brown sugar packed
  • ¼ tsp sea salt

Cheesecake batter

  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • ¼ tsp sea salt
  • 3 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • ⅓ cup sour cream at room temperature
  • ¼ cup heavy whipping cream at room temperature

Gingerbread swirl

  • 4 tbsp molasses unsulphured, and not blackstrap
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • Gingerbread cookies for decorating
  • Sugared cranberries for decorating

INSTRUCTIONS

Crust

  1. Heat your oven to 355°F (180°C) and prepare a nine-inch round baking pan by greasing it with butter or spray.
  2. In a big bowl, mix together 3 cups of gingersnap or gingerbread cookies, ⅓ cup of melted unsalted butter, 2 tablespoons of brown sugar, and ¼ teaspoon of sea salt until everything is evenly coated.
  3. Put this mixture into the prepared baking pan, spreading it out to the edges. Press it down and up the sides of the pan to create the crust.
  4. Bake in the preheated oven for 10 minutes. After baking, let it cool. Keep the oven on because you’ll be working on the filling while the crust cools.

Cheesecake batter

  1. Start by boiling water in a kettle.
  2. In a big bowl or using a stand mixer, make the cream cheese smooth and creamy. Scrape the bowl often to avoid lumps. Add 32 oz of cream cheese, 1 cup of sugar, and ¼ teaspoon of sea salt, then mix. Don’t forget to scrape down the bowl.
  3. Add the eggs one by one, mixing until each one disappears into the batter. Don’t mix too much, and remember to scrape the bowl often. You want to avoid overmixing.
  4. Add vanilla, sour cream, and heavy cream, mixing gently. Be careful not to overmix; you want the batter to be just right. Add 1 tablespoon of pure vanilla extract, ⅓ cup of sour cream, and ¼ cup of
    heavy whipping cream.

Gingerbread swirl

  1. Take out half of the cheesecake batter and set it aside in a pitcher or measuring cup with a spout.
  2. Into the remaining half of the cheesecake batter, add molasses and spices – 4 tablespoons of molasses, 1 teaspoon of ginger, 1 teaspoon of cinnamon, and ¼ teaspoon of cloves. Stir well to mix evenly.
  3. Start by pouring half of the vanilla cheesecake batter into the pan with the crust. Then pour half of the gingerbread batter into the center. Without spreading it out, pour the remaining vanilla batter into
    the center. Lastly, pour the remaining gingerbread batter into the middle. You can use a toothpick to make swirls on top if you like.
  4. To create a water bath, place the cheesecake pan into a slightly larger pan or shallow pot. The tighter the fit, the better. Put this into an even larger pan and then transfer it into the oven.
  5. Pour boiling water into the largest pan, making sure it comes up at least halfway up the cheesecake pan. You might need a few kettles full of boiling water.
  6. Bake the cheesecake in the preheated oven (355°F or 180°C) for around 70-90 minutes. It’s ready when the edges are set and the middle is puffed and still jiggly. It will continue baking as it cools.
  7. Leave the oven door open for around 20 minutes and let the cheesecake cool inside. Afterward, take it out of the water bath and let it cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
  8. Before serving, you can decorate it with sugared cranberries and mini gingerbread cookies.

NOTES

Prepare in Advance:

  • Cheesecake is an ideal dessert to make ahead because it requires at least 8 hours or overnight chilling. This chilling time is essential for achieving the right firm texture and optimal flavor.

Storage Tips:

  • For any leftovers, store the cheesecake in the refrigerator in an airtight container or cake carrier for up to 3 days. If you want to save it for a longer period, you can freeze it for up to 2 months. However,
    it’s not recommended to freeze sugared cranberries as they might become soggy after defrosting. You can enjoy the cheesecake either frozen or defrosted, depending on your preference.

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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.

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