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Gingerbread Cheesecake
Gingerbread Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
390 minutes
Gingerbread cheesecake with spiced cookie crust and luxurious molasses-cinnamon filling for a decadent holiday treat.
Ingredients:
  • aluminum foil
  • 2 cups gingerbread cookie crumbs
  • 0.25 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup dark brown sugar
  • 0.33333334326744 cup unsulphured molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 1 pinch salt
  • 3 eggs, room temperature
  • 1 cup heavy whipping cream
  • 0.25 cup confectioners' sugar, or to taste
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon, or to taste
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease a 9-inch springform pan and securely wrap the outside with aluminum foil.
  • Combine cookie crumbs and melted butter until the mixture resembles damp sand. Firmly press the mixture into the springform pan to create an even, solid crust on the bottom.
  • In a large bowl, blend cream cheese and brown sugar with an electric mixer until smooth. Mix in molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt until fully incorporated. Add eggs one at a time, mixing briefly after each addition. Pour the batter over the crust in the pan and tap it on the counter to eliminate air bubbles.
  • Set the springform pan in a larger baking pan and pour in hot water until it reaches 1 inch high, being careful to keep the water out of the cheesecake batter.
  • Bake the cheesecake in a water bath in the preheated oven until the edges are set and the middle slightly jiggles, approximately 1 hour. Let the cheesecake cool in the oven for 1 to 2 hours after turning it off.
  • After baking, gently release the edges of the springform pan with a knife before transferring to a serving platter. Chill in the refrigerator for at least 4 hours until completely set.
  • In a large bowl, whisk together whipping cream, powdered sugar, vanilla extract, cinnamon, and salt. Use an electric mixer on medium-high speed until stiff peaks form; be careful not to overmix.
  • Add a generous dollop of fresh whipped cream on top of the cheesecake right before you indulge in its creamy decadence.

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