Rating: 4.17 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary test

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; carbohydrates 28g; fat 25.8g; cholesterol 112.4mg; sodium 204mg. Full Nutrition
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Reviews (5)

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
6 Ratings
  • 5 star values: 3
  • 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
Rating: 5 stars
12/13/2020
Made this recipe, but decreased the ingredients to 1/3 to only make 9 cheesecake bites. I filled 9 Standard sized Silicone Muffin Liners and did them in the Instant Pot. Turned out PERFECT. Tastes just like Gingerbread! Might make the whole cheesecake some day, but would have to freeze most of it since there's only 2 of us. Read More