Gingerbread Cheesecake
Indulge in the cozy flavors of the season with this rich Gingerbread Cheesecake. A spiced gingersnap cookie crust sets the stage for a velvety cheesecake infused with warm notes of cinnamon, nutmeg, ginger, and all the cozy spices. It’s the ultimate holiday dessert that brings comfort to the table! Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
10 hr
10 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 30 min
1 hr 30 min
Total Time
10 hr
10 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 30 min
1 hr 30 min
Ingredients
for 12 servings
- 2 cups crushed gingersnap cookies, plus whole cookies for serving
- ½ cup unsalted butter, melted
- 1.25 cups granulated sugar, divided
- Pinch of salt
- 4 (8-ounce) blocks of full-fat Philadelphia cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ⅓ cup sour cream, room temperature
- ⅓ cup molasses
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 large eggs, room temperature
- whipped topping, for serving
Nutrition Info
- Calories 227
- Fat 9g
- Carbs 33g
- Fiber 0g
- Sugar 31g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan, and line the bottom with parchment paper.
- In a medium bowl, combine the crushed cookies, melted butter, ¼ cup of the sugar, and the salt until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, until browned, then set aside to cool.
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese until smooth and creamy, 2–3 minutes. Add the remaining 1 cup sugar and the cornstarch, mixing until fully combined and smooth. Add the sour cream, molasses, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until fully incorporated. Beat in the eggs 1 at a time, mixing well after each addition.
- Pour the cheesecake filling over the cooled crust.
- Wrap around the springform pan with foil, then place inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
- Carefully transfer to the oven, and bake for about 1 hour and 30 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, and let it cool to room temperature. Cover and refrigerate overnight for best results.
- Top with ginger cookies and your favorite whipped topping.
- Enjoy!
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