Hello, Kitchies!
As the scent of ginger, cinnamon, and nutmeg fills the air, you know the holiday season is upon us. Imagine combining the rich creaminess of cheesecake with the warm, spicy goodness of gingerbread—it’s a match made in festive heaven! This Gingerbread Cheesecake is the ultimate dessert for your holiday gatherings, blending tradition and indulgence in every bite.
Let me take you back to a snowy December evening when I first tried this recipe. The crackling fireplace, a steaming cup of cocoa in hand, and this decadent dessert stole the show. With its spiced gingerbread crust and velvety filling, it was an instant family favorite. And the best part? It’s surprisingly easy to make, even for novice bakers!
So, let’s get whisking! Whether you’re hosting a party or cozying up with loved ones, this Gingerbread Cheesecake is guaranteed to be the star of your holiday spread.
Why This Gingerbread Cheesecake?
- Flavor Fusion:Â Combines the creamy tang of cheesecake with the spiced sweetness of gingerbread.
- Perfect for the Holidays:Â It’s festive, elegant, and impressively delicious.
- Make-Ahead Friendly:Â Prepare it a day or two in advance, so you can relax during your celebrations.
Tips for the Perfect Gingerbread Cheesecake
- Ensure all ingredients are at room temperature to avoid lumps in the batter.
- Don’t skip the water bath—it ensures a smooth, crack-free surface.
- Use a sharp knife dipped in warm water for clean slices.
Substitutions and Variations
- Gluten-Free:Â Use gluten-free gingersnap cookies for the crust.
- Lighter Version:Â Substitute reduced-fat cream cheese and Greek yogurt for the full-fat versions.
- Mini Cheesecakes:Â Use a muffin tin with liners for individual servings.
Make a Healthier Version
Swap brown sugar with coconut sugar and use a nut-based crust like almond meal with a touch of coconut oil.
Closing
And there you have it! This Gingerbread Cheesecake is the holiday dessert you didn’t know you needed. It’s rich, flavorful, and irresistibly festive—sure to bring joy to everyone at your table. Don’t forget to share your creations and let us know how it turned out!
Categories: Dessert, Holiday Recipes, Christmas Treats
Tags: Cheesecake, Gingerbread, Holiday Dessert, Festive Baking, Christmas Recipe
Frequently Asked Questions
Q: Can I freeze this cheesecake?
A: Yes! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator.
Q: What if I don’t have gingersnaps?
A: You can use graham crackers with a pinch of ground ginger and cinnamon as a substitute.
Q: How long will it last in the fridge?
A: It will stay fresh for up to 5 days when stored in an airtight container.
Gingerbread Cheesecake: A Festive Holiday Treat
- Total Time: 1 hour 30 minutes
Description
As the scent of ginger, cinnamon, and nutmeg fills the air, you know the holiday season is upon us. Imagine combining the rich creaminess of cheesecake with the warm, spicy goodness of gingerbread—it’s a match made in festive heaven!Â
Ingredients
Crust
- 3 cups gingersnap or gingerbread cookies crushed into crumbs
- ⅓ cup unsalted butter melted
- 2 tablespoons brown sugar packed
- ¼ teaspoon sea salt
Cheesecake batter
- 32 oz cream cheese softened
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ⅓ cup sour cream room temperature
- ¼ cup heavy whipping cream room temperature
Gingerbread swirl
- 4 tablespoons molasses unsulphured, and not blackstrap
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- Gingerbread cookies for decorating
- Sugared cranberries for decorating
Instructions
Crust
-
Preheat the oven to 355°F or 180°C. Grease a nine inch round springform baking pan (with removable bottom) with a bit of butter or spray.
-
In a large bowl, combine cookies, butter, sugar, and salt. Mix until evenly coated.3 cups gingersnap or gingerbread cookies, ⅓ cup unsalted butter, 2 tablespoons brown sugar, ¼ teaspoon sea salt
-
Transfer into the springform baking pan and spread out evenly to the edges. Press the crust mixture down and up the sides of the pan.
-
Bake in a preheated oven for 10 minutes. Remove and let cool. Don’t turn the oven off! Work on the filling while it bakes and cools.
-
Cheesecake batter
-
Prep: Fill up a kettle with water and set to boil.
-
In a large bowl or stand mixer, mix cream cheese together until smooth and creamy. Scrape down the bowl frequently to prevent lumps. Add sugar and salt, and mix together. Scrape down the bowl.32 oz cream cheese, 1 cup granulated sugar, ¼ teaspoon sea salt
-
Add eggs one by one, mixing just until each egg disappears into the batter. Don’t overmix and make sure to scrape down the bowl frequently.3 large eggs
-
Add vanilla, sour cream, and heavy cream, mixing gently – be careful not to overmix or the batter will be too airy.1 tablespoon pure vanilla extract, ⅓ cup sour cream, ¼ cup heavy whipping cream
Gingerbread swirl
-
Remove half of the cheesecake batter and set aside in a pitcher or measuring cup with a spout. Into the remaining cheesecake batter, add molasses and spices. Stir together well to evenly incorporate.4 tablespoons molasses, 1 teaspoon ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves
-
Starting with the vanilla cheesecake batter, pour half of it into the cheesecake pan with the crust. Pour half of the gingerbread batter right into the middle. Without spreading any batter out, pour the remaining vanilla batter into the middle. Lastly, pour the remaining gingerbread batter right into the middle. You can use a toothpick to swirl the top – I didn’t because I wanted chunkier swirls.
-
To make a water bath, place the cheesecake pan into a slightly larger pan or shallow pot that it fits into. The tighter the fit the better the results! Place into an even larger pan and transfer into the oven. See water bath alternatives in the notes below.Â
Pour boiling hot water into the largest pan, so that it comes up at least halfway up the cheesecake pan. You may need to add a few kettles full of boiling water.
-
Bake the cheesecake in the preheated oven (355°F or 180°C) for 70-90 minutes. It is ready when the edges are set and the middle is puffed and still jiggly. It will continue baking as it cools.
-
Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Afterwards, remove the cheesecake from the water bath and let cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight.
-
Before serving, decorate with sugared cranberries and mini gingerbread cookies (link gingerbread cookie recipe)!Gingerbread cookies, Sugared cranberries
-
- Prep Time: 30
- Cook Time: 60
Nutrition
- Serving Size: 16
- Calories: 287
