Gingerbread Cheesecake

4.2
(6)

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

2
2
Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
5 hrs
Total Time:
6 hrs 30 mins
Servings:
16
Yield:
16 servings

Ingredients

Cheesecake:

  • aluminum foil

  • 2 cups gingerbread cookie crumbs

  • ¼ cup unsalted butter, melted

  • 3 (8 ounce) packages cream cheese, at room temperature

  • 1 cup dark brown sugar

  • cup unsulphured molasses

  • 1 tablespoon lemon juice

  • 1 tablespoon vanilla extract

  • 2 teaspoons ground ginger

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • 1 pinch salt

  • 3 eggs, room temperature

Cinnamon Whipped Cream:

  • 1 cup heavy whipping cream

  • ¼ cup confectioners' sugar, or to taste

  • ½ teaspoon vanilla extract

  • ½ teaspoon cinnamon, or to taste

  • 1 pinch salt

Directions

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Top cheesecake with whipped cream just before serving.

Nutrition Facts (per serving)

359 Calories
26g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 359
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 76%
Cholesterol 112mg 37%
Sodium 204mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 5g
Vitamin C 1mg 3%
Calcium 86mg 7%
Iron 2mg 8%
Potassium 247mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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