Festive Christmas Gingerbread Cheesecake Recipe with Spiced Crust
This festive dessert combines the warm flavors of gingerbread with the creamy richness of cheesecake, creating a show-stopping treat that will delight your family and friends!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Whisk
- Oven
Ingredients
- 2 cups Gingersnap cookies crushed
- 6 tablespoons Unsalted butter melted
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground cloves
- 2 tablespoons Granulated sugar
- ¼ teaspoon Salt
- 24 ounces Cream cheese softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 3 large Eggs
- ¼ cup Molasses
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a mixing bowl, combine the crushed gingersnap cookies, melted butter, ground ginger, ground cinnamon, ground cloves, granulated sugar, and salt for the gingerbread crust. Mix until well combined.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crust down.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.
- Add the sour cream, eggs, molasses, all-purpose flour, ground ginger, ground cinnamon, ground cloves, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined, making sure not to overmix.
- Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.
- Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- Gingersnap cookies — Use store-bought gingersnap cookies for convenience, or try making your own for an extra special touch. The homemade cookies will add an unparalleled freshness to the crust.
- Room temperature ingredients — Ensure that the cream cheese, eggs, and sour cream are at room temperature before starting. This will result in a smoother and creamier cheesecake filling.
- Baking time — Keep a close eye on the cheesecake during the last few minutes of baking. The center should still have a slight jiggle when you remove it from the oven. Overbaking can lead to a dry and cracked cheesecake.
- Water bath — To prevent cracks on the surface of the cheesecake, you can place the springform pan in a larger baking dish filled with hot water. This gentle heat and moisture help create a more even baking environment.
- Chill overnight — For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows the flavors to meld together and the cheesecake to set properly.
Nutrition
Nutrition Facts
Festive Christmas Gingerbread Cheesecake Recipe with Spiced Crust
Amount per Serving
Calories
724
% Daily Value*
Fat
48
g
74
%
Saturated Fat
27
g
169
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
195
mg
65
%
Sodium
611
mg
27
%
Potassium
443
mg
13
%
Carbohydrates
66
g
22
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
10
g
20
%
Vitamin A
1688
IU
34
%
Vitamin C
0.3
mg
0
%
Calcium
176
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!