A cheesecake version of a classic holiday cookie! The cinnamon whipped cream is optional---but it really adds a nice touch!

Kim

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
5 hrs
total:
6 hrs 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cheesecake:
Cinnamon Whipped Cream:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.

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  • Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.

  • Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.

  • Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.

  • Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.

  • Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.

  • Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.

  • Top cheesecake with whipped cream just before serving.

Nutrition Facts

359 calories; protein 5.2g 10% DV; carbohydrates 28g 9% DV; fat 25.8g 40% DV; cholesterol 112.4mg 38% DV; sodium 204mg 8% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2019
This has a nice spiciness that gingerbread should have---not overwhelming at all. It boggles my mind that another reviewer would make gingerbread cheesecake--with strong flavors such as molasses and warm spices--and complain about a lack of cream cheese flavor. This has a perfect combo of tang from the cream cheese dark sweetness of molasses and a good hit of spices. If you want solid cream cheese flavor then eat a brick of cream cheese. If you want a cheesecake that tastes like a good gingerbread then make this cheesecake. (Also you can make the crust crisper by pre-baking it before adding the filling. Really quite easy to do. Otherwise you will have a rather nice soft chewy gingery cookie crust when made as written.) Read More
(3)

Most helpful critical review

Rating: 2 stars
12/09/2019
Recipe worked well enough base layer didnt come out as crunchy as you would expect a typical Graham layer. Also the spice was overwhelming and you lost a lot of cream cheese flavour. If I were to make it again I'd half the spices (other than cinnamon) and maybe do a 50/50 gingerbread Graham crust. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2019
This has a nice spiciness that gingerbread should have---not overwhelming at all. It boggles my mind that another reviewer would make gingerbread cheesecake--with strong flavors such as molasses and warm spices--and complain about a lack of cream cheese flavor. This has a perfect combo of tang from the cream cheese dark sweetness of molasses and a good hit of spices. If you want solid cream cheese flavor then eat a brick of cream cheese. If you want a cheesecake that tastes like a good gingerbread then make this cheesecake. (Also you can make the crust crisper by pre-baking it before adding the filling. Really quite easy to do. Otherwise you will have a rather nice soft chewy gingery cookie crust when made as written.) Read More
(3)
Rating: 4 stars
01/03/2020
It tasted great but the cinnamon cream definitely needs more cinnamon than the recipe calls for. I layered the cream atop the cake as I don t have fancy decorating tools. You ll need about six hours to complete this cake. Read More
(1)
Rating: 4 stars
12/27/2019
Yum! This was really good! Because of the previous review I went easy on the spices and I didn't have any allspice. I thought it was just right! Will make again. Read More
(1)
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Rating: 2 stars
12/09/2019
Recipe worked well enough base layer didnt come out as crunchy as you would expect a typical Graham layer. Also the spice was overwhelming and you lost a lot of cream cheese flavour. If I were to make it again I'd half the spices (other than cinnamon) and maybe do a 50/50 gingerbread Graham crust. Read More
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