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Gingerbread Cheesecake Recipe

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★★★★★

5 from 126 reviews

This Gingerbread Cheesecake blends the warm, festive spices of gingerbread with a rich and creamy cheesecake filling atop a crunchy gingersnap crust. Perfect for the holiday season or any special occasion, it impresses with its beautiful spiced flavor and smooth texture while being surprisingly simple to prepare with a water bath baking method.

Ingredients

Scale

For the Crust:

  • 2 cups gingersnap cookie crumbs (about 30 cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar

For the Filling:

  • 32 oz cream cheese (four 8-oz packages), room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For Topping (optional):

  • Whipped cream
  • Ground cinnamon for dusting
  • Candied ginger pieces

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and wrap the outside of your 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath.
  2. Crush Cookies: Crush the gingersnap cookies into fine crumbs using a food processor, or place them in a zip-top bag and crush them with a rolling pin until no large pieces remain.
  3. Make Crust: In a medium bowl, mix the cookie crumbs with melted butter and brown sugar until the mixture resembles wet sand and holds together when pressed.
  4. Press and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it down evenly. Bake the crust for 10 minutes, then remove from the oven and let it cool. Reduce oven temperature to 325°F (163°C).
  5. Beat Cream Cheese: In a large bowl, beat the cream cheese on medium speed for 2-3 minutes using an electric mixer until completely smooth and creamy with no lumps.
  6. Add Sugars: Add both granulated and brown sugars and beat for another 2 minutes until light and fluffy, scraping down the sides as needed.
  7. Add Spices: Mix in ground ginger, cinnamon, nutmeg, and cloves until evenly distributed throughout the mixture.
  8. Incorporate Molasses and Vanilla: Add molasses and vanilla extract, beating until fully combined and uniform in color.
  9. Add Eggs: Add eggs one at a time, beating on low speed after each addition just until combined to avoid overmixing and incorporating too much air.
  10. Fold in Creams: Gently fold in sour cream and heavy cream with a spatula until just combined and the filling is smooth.
  11. Pour Filling and Tap: Pour the filling over the cooled crust, smooth the top with a spatula, and gently tap the pan on the counter to release any air bubbles.
  12. Prepare Water Bath: Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, ensuring even baking and a creamy texture.
  13. Bake Cheesecake: Bake for 65-75 minutes until the edges are set but the center still has a slight wobble when gently shaken.
  14. Cool in Oven: Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  15. Cool Completely: Remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature, about 2 hours.
  16. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight before serving to allow it to fully set.
  17. Serve: Run a thin knife around the edges before releasing the springform pan. Transfer cheesecake to a serving plate and optionally top with whipped cream, a dusting of cinnamon, and candied ginger pieces before slicing and serving.

Notes

  • Use room temperature ingredients to ensure a smooth and lump-free filling.
  • Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath.
  • The water bath helps cook the cheesecake gently, preventing cracks and ensuring a creamy texture.
  • Cooling the cheesecake gradually by leaving it in the oven with the door cracked helps avoid sudden temperature changes that cause cracks.
  • Cheesecake can be stored covered in the refrigerator for up to 5 days.
  • To freeze, wrap tightly in plastic wrap and foil; it keeps up to 3 months. Thaw overnight in the fridge.
  • If you skip the water bath, place a pan of water in the oven to create steam, which helps prevent cracking.
  • Do not overmix the batter to avoid incorporating excess air, which can cause cracks.

Keywords: gingerbread cheesecake, holiday dessert, spiced cheesecake, gingersnap crust, creamy cheesecake, holiday recipe

Find it online: https://biteandenjoy.com/gingerbread-cheesecake-recipe/