Gingerbread Cheesecake

Indulge in the festive flavors of Gingerbread Cheesecake, a delightful dessert that combines the warmth of ginger, cinnamon, and molasses with the creamy richness of cheesecake. This recipe is perfect for the holiday season or any time you crave a cozy and comforting treat.

Why Make This Recipe

If you enjoy the spicy-sweet goodness of gingerbread cookies and the creamy decadence of cheesecake, this recipe is a must-try. It brings together the best of both worlds, creating a dessert that is both familiar and surprising in its deliciousness.

How to Make Gingerbread Cheesecake

Ingredients:

• • 1 1/2 cups gingersnap crumbs

• • 2 tablespoons brown sugar

• • 1/3 cup unsalted butter, melted

• • 24 ounces full-fat, brick-style cream cheese, softened

• • 1/2 cup brown sugar

• • 1/2 cup white sugar

• • 2 teaspoons ground ginger

• • 1 teaspoon cinnamon

• • 1/4 teaspoon nutmeg

• • 1/8 teaspoon ground cloves

• • 2 tablespoons corn starch

• • 1/4 cup molasses

• • 2/3 cup sour cream

• • 2 teaspoons vanilla extract

• • 3 large eggs

• • Boiling water (for the water bath)

• • 1/2 cup whipping cream

• • 2 teaspoons powdered sugar

• • 1/2 teaspoon cinnamon

• • Salted caramel sauce (for serving)

Directions:

1. 1. Preheat your oven and prepare the crust by mixing gingersnap crumbs, brown sugar, and melted butter. Press the mixture into a springform pan.

1. 1. In a large bowl, blend cream cheese, sugars, spices, corn starch, molasses, sour cream, vanilla extract, and eggs until smooth. Pour this over the crust and bake in a water bath.

1. 1. Once baked, cool and refrigerate the cheesecake.

1. 1. Whip the cream, powdered sugar, and cinnamon for the topping. Pipe rosettes on the cheesecake, slice, and serve with salted caramel sauce.

How to Serve Gingerbread Cheesecake

Serve slices of Gingerbread Cheesecake chilled, topped with a dollop of cinnamon whipped cream and a drizzle of salted caramel sauce for a touch of sweetness.

How to Store Gingerbread Cheesecake

Store the cheesecake in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 5 days. For longer storage, freeze the cheesecake (without toppings) and thaw in the refrigerator before serving.

Tips to Make Gingerbread Cheesecake

• • Use room temperature cream cheese for a smoother batter.

• • Be careful not to overmix the batter to prevent cracking.

• • Ensure the water bath reaches halfway up the side of the springform pan to prevent the cheesecake from cracking.