Creating Gingerbread Cheesecake is like wrapping yourself in a cozy blanket on a chilly winter day. The blend of creamy cheesecake with the spiced warmth of ginger and cinnamon makes it a perfect holiday treat. Imagine slicing into that rich, smooth filling topped with a shiny drizzle of salted caramel. Your taste buds will be dancing to the flavor symphony! Plus, it’s incredibly easy to make. With step-by-step instructions, even novice bakers can feel confident tackling this festive masterpiece. Trust me, once you make this Gingerbread Cheesecake, it will become a beloved recipe passed down through the years. So, let’s get ready to spice up your kitchen with this delightful creation!
Why This Recipe Works
Creating the perfect Gingerbread Cheesecake is not just about flavor; it’s about textural contrast and harmony as well. The combination of gingersnap crust and creamy cheesecake provides a delightful interplay that captures the essence of the holiday season. The crust is crunchy, while the filling is decadently smooth. When you take a bite, the flavors meld beautifully, wrapping you in a wave of nostalgia and warmth. Every layer plays its part in this heavenly dessert. Gingerbread spices create that cheerful holiday vibe. This cheesecake is not merely a dessert; it’s an experience that brings friends and family together.
Why You’ll Love This Gingerbread Cheesecake
This Gingerbread Cheesecake is a festive twist on traditional cheesecake, offering the warm, comforting spices of ginger, cinnamon, and molasses. Its rich flavor, creamy texture, and indulgent caramel topping make it a showstopper for any holiday gathering or cozy evening at home. You’ll love how it fills your kitchen with incredible aromas while baking, making it the centerpiece of your dessert table. With a slice of this cheesecake, you spill over with holiday cheer!
Ingredients
Here’s what you’ll need to create this mouthwatering Gingerbread Cheesecake:
- For the Gingersnap Crust:
- 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs
-
6 TBSP unsalted butter, melted
-
For the Gingerbread Cheesecake Filling:
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup molasses (do not use blackstrap)
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
-
4 large eggs, room temperature
-
For the Salted Caramel Topping:
- 1 cup white granulated sugar
- 4 TBSP unsalted butter, cubed and room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1 tsp salt
Gingersnap Crust Preparation
Preheat the Oven
First things first, preheat your oven to 325°F (165°C). This sets the stage for perfectly baked crust.
Prepare the Pan
Next, get your springform pan ready. Spray a 9-inch or 8-inch pan with nonstick baking spray. Then, line the bottom with a circle of parchment paper and give it another spray. This helps your cheesecake come out smoothly later on.
Create the Gingersnap Mixture
Now, let’s whip up that gingersnap crust! In a food processor, blend the gingersnap cookies until they turn into fine crumbs. In a bowl, mix those crumbs with melted butter using a fork until well combined.
Press the Crust
Pour your delicious crumb mixture into the prepared pan, pressing it up two-thirds of the sides. Use the bottom of a measuring cup to compact it nicely. This step ensures your crust holds together beautifully.
Bake the Crust
Pop the crust in the oven and bake for about 14 minutes. Once done, remove it and let it cool before adding the cheesecake filling.
Gingerbread Cheesecake Filling
Combine the Cream Cheese and Sugar
In a large mixer bowl, beat together the cream cheese and sugar on high speed for two minutes. You’re looking for a smooth mixture. This step is crucial for a creamy texture!
Add Creamy Ingredients
Next, add the sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg. Mix on medium speed until everything is thoroughly combined. The aroma coming from your mixer will start to be amazing!
Incorporate Eggs
Here’s where patience pays off: add the eggs one at a time. After each addition, mix on low speed just until combined. Use a rubber spatula to gently stir the batter, making sure no lumps remain.
Assemble for Baking
Pour the cheesecake batter over that cooled gingersnap crust. Now we want to prevent cracks during baking, so prepare a water bath using your preferred method. This helps keep your cheesecake moist.
Bake the Cheesecake
Bake for 70-80 minutes. The edges should be set, but the middle should still jiggle slightly. Once done, turn off the oven, crack open the door, and let the cheesecake cool for about 30 minutes before transferring it to a cooling rack.
Chill the Cheesecake
You’ll have to wait just a bit longer! Cover the cheesecake with foil and chill it in the fridge overnight or for at least six hours. This helps the flavors meld beautifully.
Salted Caramel Preparation
Melt the Sugar
In a medium saucepan, heat the sugar over medium heat. Keep whisking continuously until it melts and turns an amber color — this is the magic moment!
Incorporate Butter
Now, remove the pan from heat. Slowly whisk in half of your cubed butter until it’s melted; then repeat with the remaining butter.
Add Cream and Flavor
Heat the heavy cream in the microwave for about 30 seconds until hot. Slowly pour it into the caramel mixture, whisking until combined. Stir in the salt and vanilla to finish off the caramel.
Cool the Caramel
Pour the cooled caramel into a glass container and let it cool completely. The cooling caramel will thicken to just the right consistency for drizzling.
Assemble and Serve
Remove from Pan
Once your cheesecake has chilled, gently remove it from the springform pan. Carefully peel away the parchment paper, revealing that gorgeous gingersnap crust.
Top with Caramel
Drizzle the cooled caramel over the cheesecake. If it’s too thick, you can heat it briefly in the microwave to make it pourable.
Serving Suggestions
When you serve slices of Gingerbread Cheesecake, top each slice with a dollop of whipped cream and a sprinkle of cinnamon for an elegant touch. This simple addition brightens up your dessert experience.
Tips for Success
- Ensure all your dairy ingredients are at room temperature. This helps them mix together smoothly.
- Avoid opening the oven door during baking. It’s crucial to keep that heat stable.
- Chill the cheesecake properly after baking to intensify those wonderful flavors.
Variations
Don’t be afraid to get creative! Experiment with different cookie crusts, such as Oreo or graham crackers, for a unique twist. You might also try topping your cheesecake with crushed gingerbread cookies for added texture and festive decoration.
Pairing Ideas
A dollop of whipped cream on the side creates a nice creamy contrast. Pair it with spiced cranberry sauce for a tart balance or enjoy it alongside a hot cup of spiced chai. The warm spices complement the gingerbread flavors beautifully.
FAQs
1. Can I use a different type of cookie for the crust?
Absolutely! Feel free to use any crushed cookies like graham crackers or Oreos.
2. How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to five days. Just make sure to cover it!
3. Can I freeze the Gingerbread Cheesecake?
Yes! Wrap it tightly and freeze for up to two months. Just remember to thaw it in the fridge before serving.
4. Is it necessary to use a water bath?
While it’s not mandatory, a water bath minimizes the risk of cracking and ensures even baking.
5. How can I ensure my cheesecake doesn’t crack?
To prevent cracking, avoid overmixing the batter and ensure all your ingredients are at room temperature before baking.
This Gingerbread Cheesecake recipe is perfect for holiday gatherings, blending warm spices with creamy indulgence, and topped with luscious salted caramel. With easy-to-follow steps, this delightful dessert will not only please the palate but also bring the festive spirit to your table. Enjoy baking and happy feasting!
Print
Gingerbread Cheesecake
This Gingerbread Cheesecake brings together the warm spices of ginger and cinnamon with a creamy texture and delicious salted caramel topping, making it a perfect holiday dessert.
- Total Time: 1 hour 50 minutes
- Yield: 8-10 servings 1x
Ingredients
- 3 cups Tate's Bake Shop Gingersnap Cookie Crumbs
- 6 TBSP unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup molasses (do not use blackstrap)
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs, room temperature
- 1 cup white granulated sugar
- 4 TBSP unsalted butter, cubed and room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1 tsp salt
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Blend gingersnap cookies in a food processor and mix with melted butter.
- Press the crumb mixture into the prepared pan and bake for 14 minutes.
- In a mixer, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla, molasses, cinnamon, ginger, nutmeg, and mix.
- Add eggs one at a time, mixing on low speed after each.
- Pour the cheesecake batter over the cooled crust. Use a water bath for baking.
- Bake for 70-80 minutes until the edges are set but the middle jiggles slightly.
- Cool in the oven with the door cracked, then chill in the fridge overnight.
- Prepare salted caramel by melting sugar, adding butter, and stirring in cream and salt.
- Remove cheesecake from the pan, drizzle with cooled caramel, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all dairy ingredients are at room temperature for smooth mixing.
Avoid opening the oven door during baking to maintain heat stability.
Chill the cheesecake properly after baking to enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
- Cholesterol: 120
