Gingerbread Cheesecake
This gingerbread cheesecake has a buttery gingersnap cookie crust and a creamy spiced cheesecake filling. This is the perfect make ahead dessert for the holiday season!
Servings: 12 servings
Calories: 609kcal
Ingredients
For the crust:
- 2 cups (250 g) gingersnap cookie crumbs
- 5 tablespoons (71 g) unsalted butter melted
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
For the cheesecake filling:
- 2 pounds (four 8-ounce blocks, 904 g) full fat cream cheese softened to room temperature
- ¾ cup (150 g) granulated white sugar
- ¾ cup (157 g) packed light brown sugar
- ¼ cup (60 ml) molasses see note
- pinch salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- ⅔ cup (151 g) sour cream room temperature
- ⅔ cup (151 g) heavy cream room temperature
Instructions
Make cookie crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter, sugar and salt. 2 cups (250 g) gingersnap cookie crumbs 5 tablespoons (71 g) unsalted butter 2 tablespoons granulated sugar ⅛ teaspoon salt
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugars on medium speed for 4 minutes. 2 pounds (four 8-ounce blocks, 904 g) full fat cream cheese ¾ cup (150 g) granulated white sugar ¾ cup (157 g) packed light brown sugar
- Add molasses and beat to combine. ¼ cup (60 ml) molasses
- Add the eggs, one at a time, beating for one minute after each addition. 4 large eggs
- Beat in vanilla salt and spices until combined. pinch salt 2 teaspoons ground ginger 2 teaspoons cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves 2 teaspoons vanilla extract
- Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. ⅔ cup (151 g) sour cream ⅔ cup (151 g) heavy cream
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake.
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Remove the cheesecake from the roasting pan. Run a knife around the edges on the inside of the cheesecake to release from the springform pan. Cover the top of the cheesecake with a paper towel or wax paper(to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve..
Notes
- Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
- Freezing: You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
- Molasses - Use unsulphured or dark molasses. Do not use blackstrap molasses.
- Gingerbread cookies - If you can't find gingersnap cookies you can always use graham crackers, vanilla wafers or digestive biscuits.
Nutrition
Calories: 609kcal | Carbohydrates: 54g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 402mg | Potassium: 343mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1516IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 2mg