Gingerbread Cheesecake

If you’re looking for a dessert that captures the essence of the holiday season, then this Gingerbread Cheesecake is just what you need! The blend of warm spices and creamy goodness creates a delightful treat that feels like a warm hug on a chilly day. This cheesecake isn’t just for special occasions; it’s perfect for busy weeknights when you want to elevate your dinner with something special or for family gatherings where everyone will gather around to enjoy a slice (or two!).

What makes this Gingerbread Cheesecake truly special is its unique flavor profile. Imagine the comforting taste of gingerbread cookies transformed into a rich and creamy cheesecake – it’s pure bliss on a plate!

Why You’ll Love This Recipe

• Easily prepared: With simple steps, even novice bakers can whip up this delicious cheesecake without a hitch.
• Family favorite: The combination of ginger, cinnamon, and molasses makes this dessert appealing to both kids and adults alike.
• Make-ahead friendly: Bake it in advance and chill it in the refrigerator for an effortless dessert option at your next gathering.
• Rich and creamy texture: Each bite is smooth and luscious, making it hard to resist going back for seconds!

Ingredients You’ll Need

You’ll be pleased to know that the ingredients for this Gingerbread Cheesecake are straightforward and wholesome. They come together beautifully to create that iconic flavor we all love during the holidays.

For the Crust

• 2 cups gingersnap crumbs (use a dry, crispy cookie)
• 2 tablespoons brown sugar
• 6 tablespoons unsalted butter (85 grams) (melted)

For the Filling

• 24 ounces full-fat, brick-style cream cheese (680 grams) (softened to room temperature)
• 1/2 cup brown sugar (105 grams) (I used dark)
• 1/2 cup granulated sugar (100 grams)
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons cornstarch (AKA cornflour in the UK, or flour)
• 1/4 cup molasses (60 ml) (do not use blackstrap molasses)
• 2/3 cup sour cream (160 ml) (use full fat)
• 2 teaspoons vanilla extract
• 3 large eggs (whisked)

For the Topping

• 1/3 cup unsalted butter (75 grams) (cut into cubes)
• 1/2 cup brown sugar (105 grams) (packed, I used dark)
• 1/2 cup whipping cream (120 ml) (or heavy cream)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup whipping cream (120 ml)
• 2 teaspoons powdered sugar

Variations

This recipe is wonderfully flexible! You can make little tweaks to suit your taste or dietary needs.

• Add some zest: Consider adding the zest of one orange or lemon for a refreshing twist.
• Change up the crust: If you can’t find gingersnap cookies, graham crackers work well too!
• Swirl in some chocolate: Add chocolate chunks or swirl melted chocolate into the batter before baking for an indulgent touch.
• Top with fruit: Fresh berries or caramelized apples can make delightful toppings that add freshness.

How to Make Gingerbread Cheesecake

Step 1: Prepare Your Pan

Preheat your oven to 325°F degrees. Grease a 9-inch springform pan lightly. Wrapping it in an oven bag will help create a water bath that keeps our cheesecake moist while cooking. This step is key because it prevents cracks from forming on the surface of your cheesecake.

Step 2: Make the Crust

In a mixing bowl, combine gingersnap crumbs with brown sugar and melted butter until well mixed. Press this mixture firmly into the bottom of your prepared springform pan. A solid crust provides a delicious foundation for your creamy filling!

Step 3: Prepare the Filling

In another bowl, beat softened cream cheese until smooth. Gradually add both sugars while continuing to mix until fluffy. Incorporating air into this mixture ensures your cheesecake has that light texture we all crave. Then mix in spices, cornstarch, molasses, sour cream, vanilla extract, and finally whisked eggs until everything is well blended.

Step 4: Bake It Up

Pour your filling over the crust in the springform pan. Place this pan inside another larger pan filled with boiling water—this water bath will help cook your cheesecake evenly. Bake for about 60 minutes or until set but still slightly wobbly in the center.

Step 5: Chill Out

Once baked, allow your Gingerbread Cheesecake to cool at room temperature before refrigerating it for at least four hours—or overnight if you can wait! Chilling helps develop those amazing flavors while also achieving that perfect texture.

Now you have all the steps you need to create a delightful Gingerbread Cheesecake! Enjoy every bite as you share this sweet treat with family and friends during those cozy moments together!

Pro Tips for Making Gingerbread Cheesecake

Making a gingerbread cheesecake can be a delightful experience, especially when you have a few tips up your sleeve to ensure it turns out perfectly.

• Use room temperature ingredients: Bringing cream cheese, eggs, and sour cream to room temperature helps them blend smoothly, preventing lumps and creating that creamy texture we all love.
• Don’t skip the water bath: A water bath helps regulate the temperature while baking, ensuring a gentle cooking process that prevents cracks on the surface of your cheesecake. It also keeps the cheesecake moist.
• Cool gradually: After baking, let your cheesecake cool in the oven with the door slightly ajar. This slow cooling process reduces the risk of cracks and helps maintain its creamy consistency.
• Chill before serving: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours (or overnight). This allows the flavors to meld beautifully and makes slicing much easier!
• Experiment with spices: Feel free to adjust the spice levels according to your taste. If you love ginger, add a bit more; if cinnamon is your favorite, increase that too! Personalizing will make it uniquely yours.

How to Serve Gingerbread Cheesecake

Presenting your gingerbread cheesecake beautifully can elevate any occasion. Whether it’s a holiday gathering or a cozy dinner with friends, here are some ideas on how to serve this delightful dessert.

Garnishes

• Whipped cream: A dollop of freshly whipped cream adds lightness and a lovely visual contrast against the rich cheesecake.
• Cinnamon dust: A light sprinkle of ground cinnamon on top gives an extra festive touch and enhances that warm spice flavor.
• Candied ginger: Chopped candied ginger adds both sweetness and a bit of zing, making for an impressive garnish that complements the ginger flavor.

Side Dishes

• Spiced apple compote: This warm topping pairs beautifully with gingerbread flavors. The sweetness of apples combined with cinnamon creates a comforting balance with your cheesecake.
• Hot chocolate or spiced chai: A cozy drink like hot chocolate or spiced chai complements the rich flavors of the cheesecake and adds warmth to your dessert experience.
• Ginger snap cookies: Serve alongside some homemade or store-bought gingersnaps for an extra crunch that echoes the flavors in your cheesecake.
• Seasonal fruit salad: A fresh fruit salad can cut through the richness of the cheesecake. Choose fruits like pears or oranges which add a refreshing contrast.

With these tips and serving suggestions, your gingerbread cheesecake will not just taste amazing but also look stunning on any dessert table! Enjoy every bite!

Make Ahead and Storage

This Gingerbread Cheesecake is not only a showstopper for holiday gatherings, but it’s also perfect for meal prep! You can make it ahead of time and enjoy it later, freeing up your schedule for other festive activities.

Storing Leftovers

• Allow the cheesecake to cool completely before storing.
• Cover the cheesecake with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 5 days.
• For best flavor and texture, consume within the first few days.

Freezing

• Once cooled, slice the cheesecake into individual pieces.
• Wrap each slice tightly in plastic wrap, then foil.
• Place the wrapped slices in an airtight container or freezer bag.
• Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

• To reheat, remove the cheesecake from the fridge and unwrap it.
• Let it sit at room temperature for about 30 minutes to soften slightly.
• If desired, you can warm individual slices in the microwave on low power for about 10-15 seconds.

FAQs

Here are some common questions you might have about making this delicious Gingerbread Cheesecake!

Can I make this Gingerbread Cheesecake without sour cream?

Yes! If you prefer not to use sour cream, you can substitute it with plain yogurt or a dairy-free alternative like coconut yogurt for a similar creamy texture.

How do I know when my Gingerbread Cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools. Avoid overbaking to prevent cracks.

Can I replace gingersnap crumbs with another type of cookie?

Absolutely! You can use other types of spiced cookies or even graham cracker crumbs if gingersnaps are not available. Just keep in mind that flavors may vary slightly.

Final Thoughts

I hope you find joy in making this delightful Gingerbread Cheesecake! It’s more than just a dessert; it’s a sweet way to celebrate the holiday season with family and friends. Share it at your next gathering, and watch everyone’s faces light up with delight! Happy baking!