Gingerbread Cheesecake Recipe

‘Tis the season! This festive gingerbread cheesecake is a centerpiece dessert worthy of your holiday table. If you like gingerbread, you will adore this fantastic holiday cheesecake recipe.

Gingerbread Cheesecake Recipe

Cheesecake is one of my favorite dessert recipes to make. It is pretty easy to make, and every cheesecake recipe always produces ooohs and ahs! People just love a good cheesecake recipe, and this one is terrific. If you like the spicy-sweet taste of gingerbread, you will love this fabulous Gingerbread Cheesecake recipe. Yum

How to MakeGingerbread Cheesecake

1. Prep – Preheat the oven to 350 degrees and grease a springform pan.
2. Make the crust – grind the gingersnap cookies in a food processor, add melted butter and sugar, pulse to combine. Press into the springform pan, bake in the oven for 15 minutes. Remove from oven and allow to cool.
3. Prep again – Lower the oven to 300 degrees
4. Make the filling – Beat the cream cheese and brown sugar. Add the molasses and spices. Add in the eggs one at a time, mixing fully as you do. Fold in the flour.
5. Bake – Pour the filling into the pan and wrap it with tin foil. Place the pan in a rimmed dish and fill the pan so that it covers half of the springform pan. Bake for 90 minutes.
6. Chill – Let cool to room temperature, then place in the fridge for at least 8 hours.
7. Decorate – garnish with whipped cream before serving.

Tips and variations for making this gingerbread cheesecake recipe:

● Never overbeat eggs in a cheesecake recipe as it may lead to cracking.
● Storage – Store in a covered container in the fridge for up to 3 days. Store in an airtight container in the freezer for up to 2 months. Do not store outside the fridge.
● Reheating – Do not reheat. If pulling from the freezer, simply let stand for about 30-60 minutes before serving.
● Crust substitutes – You can always do a classic graham cracker crust if preferred. Other options are cookies, vanilla wafers, etc.

If you enjoy holiday cheesecakes, you will want to make these terrific holiday cheesecake recipes:

● Candy Cane Cheesecake Recipe
● Cranberry Sauce Cheesecake Recipe
● Eggnog Cheesecake with Gingersnap Crust Recipe

Gingerbread Cheesecake Recipe Ingredients

Cheesecake Crust

● 12oz Gingersnap Cookies
● ¼ cup White Sugar
● ¼ cup melted Butter

Cheesecake Filling

● 16oz Cream Cheese, softened
● ½ cup Brown Sugar
● ½ cup Molasses
● 2 tsp ground Ginger
● 1 tsp ground Cinnamon
● ½ tsp ground Nutmeg
● ½ tsp ground Cloves
● 3 large Eggs
● ¼ cup All-purpose Flour
● Whipped Cream to garnish

Gingerbread Cheesecake Mise en Place:

● 9″ Springform Pan
● Spatula
● Stand Mixer (bowl, beater, etc)
● Measuring Spoons
● Measuring Cup
● Bowl
● Pan with sides (for waterbath)

Gingerbread Cheesecake Recipe Directions:

Cheesecake Crust

1. Preheat the oven to 325°F.
2. Lightly grease a 9-inch spring-form pan.

3. Add the gingersnap cookies to a food processor and process them until powdered.
4. Add the melted butter and sugar and pulse for 30 seconds until the mixture resembles wet sand.

5. Press the gingersnap mixture onto the bottom of the prepared spring-form pan.
6. Bake for 15 minutes in a preheated 325°F

7. Remove from the oven and let the crust cool to room temperature.

Cheesecake Filling

8. Reduce the heat of the oven to 300°F.
9. Using a stand mixer, beat the softened cream cheese and brown sugar until smooth.

10. Add the molasses and ginger, cinnamon, nutmeg, and cloves, and beat for another minute.

11. Next, add the eggs, one at a time, and beat on low until all the eggs are incorporated. Do not overbeat!

12. Add the flour and gently fold it in by hand.

13. Pour the gingerbread cheesecake filling into the prepared crust.
14. Wrap the outside of the springform pan tightly with foil.
15. Place the springform pan inside a rimmed baking pan.
16. Pour hot water in the baking pan until it reaches halfway up the springform pan.

17. Bake for 90 minutes in a preheated 300°F oven.

18. Remove from the oven and allow the gingerbread cheesecake to cool to room temperature.

19. Chill in the refrigerator for at least 8 hours.

20. Before serving, garnish with whipped cream.

Yield: 1

Gingerbread Cheesecake Recipe

Print

Gingerbread Cheesecake Recipe. 'Tis the season! This festive gingerbread cheesecake is a centerpiece dessert worthy of your holiday table. If you like gingerbread, you will adore this fantastic holiday cheesecake recipe.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Additional Time 8 hours

Total Time 9 hours 50 minutes

Ingredients

Cheesecake Crust

• 12oz Gingersnap Cookies
• ¼ cup White Sugar
• ¼ cup melted Butter

Cheesecake Filling

• 16oz Cream Cheese, softened
• ½ cup Brown Sugar
• ½ cup Molasses
• 2 tsp ground Ginger
• 1 tsp ground Cinnamon
• ½ tsp ground Nutmeg
• ½ tsp ground Cloves
• 3 large Eggs
• ¼ cup All-purpose Flour
• Whipped Cream to garnish

Instructions

1. Cheesecake Crust:
2. Preheat the oven to 325°F.
3. Lightly grease a 9-inch spring-form pan.
4. Add the gingersnap cookies to a food processor and process them until powdered.
5. Add the melted butter and sugar and pulse for 30 seconds until the mixture resembles wet sand.
6. Press the gingersnap mixture onto the bottom of the prepared spring-form pan.
7. Bake for 15 minutes in a preheated 325°F
8. Remove from the oven and let the crust cool to room temperature.
9. Cheesecake Filling:
10. Reduce the heat of the oven to 300°F.
11. Using a stand mixer, in a large bowl, beat the softened cream cheese and brown sugar until smooth.
12. Add the molasses and ginger, cinnamon, nutmeg, and cloves, and beat for another minute.
13. Next, add the eggs, one at a time, and beat on low until all the eggs are incorporated. Do not overbeat!
14. Add the flour and gently fold it in by hand.
15. Pour the gingerbread cheesecake filling into the prepared crust.
16. Wrap the outside of the springform pan tightly with foil.
17. Place the springform pan inside a rimmed baking pan.
18. Pour hot water into the baking pan until it reaches halfway up the springform pan.
19. Bake for 90 minutes in a preheated 300°F oven.
20. Remove from the oven and allow the gingerbread cheesecake to cool to room temperature.
21. Chill in the refrigerator for at least 8 hours.
22. Before serving, garnish with whipped cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Spode Christmas Tree Melamine Serving Tray with Handles, 19-1/4-Inch
• 
  FEOOWV 2pcs 3-Tier Round +Square Cake Stand Party Food Server Display Stand with 3pcs Rectangle Plastic Serving Trays for Wedding Birthday Party (A-Set of 5pcs)
• 
  Set of 2 Acapcia Wooden Octagon Square Trays Serving Bread Plates for Fruit Salad Platter Vegetable Food Dish

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 468Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 408mgCarbohydrates: 54gFiber: 1gSugar: 34gProtein: 7g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

● For more Recipes on Ann’s Entitled Life, click here.

● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!