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Gingerbread Cheesecake

Irresistible Gingerbread Cheesecake for Cozy Holiday Moments

This Gingerbread Cheesecake combines rich creaminess with warm spices, making it a must-try holiday dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spiced Crust
  • 12 cookies Gingerbread Cookies Crushed; store-bought works perfectly
  • 3 tablespoons Granulated Sugar Adjust for personal preference
  • 1 teaspoon Ground Cinnamon Add more for extra flavor
  • 1 teaspoon Ground Ginger Can substitute with cinnamon if out
  • ½ teaspoon Ground Nutmeg Allspice can be used as a substitute
  • ½ cup Unsalted Butter Melted for easy mixing
For the Creamy Filling
  • 16 ounces Cream Cheese Could use Neufchâtel cheese for a lighter option
  • 1 cup Sour Cream Greek yogurt is a healthier alternative
  • 1 teaspoon Vanilla Extract Use the best quality available
  • 3 large Eggs At room temperature
  • ½ cup Molasses Provides deep rich flavor
  • 2 tablespoons All-Purpose Flour Can omit for gluten-free version
  • 1 pinch Salt Balances sweetness

Equipment

  • 9-inch Springform Pan
  • food processor
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare the springform pan by lining the bottom with parchment paper and greasing the sides.
  2. Make the spiced crust by pulsing gingerbread cookies in a food processor, then mixing crumbs with sugar, cinnamon, ginger, nutmeg, and butter. Press into the pan and bake for 8-10 minutes until golden.
  3. Prepare the filling by beating cream cheese and sugar together until smooth. Add in vanilla and incorporate eggs one at a time.
  4. Combine the rest of the filling ingredients and stir until just mixed without overmixing.
  5. Pour the filling over the baked crust and bake for 45-50 minutes until edges are set and the center is slightly wobbly.
  6. Cool gradually in the oven with the door ajar for about an hour, then finish cooling on a wire rack.
  7. Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
  8. Serve with whipped cream and garnishes like crushed gingerbread cookies.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 36gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 15IUCalcium: 5mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for best results. Be careful not to overmix when incorporating eggs to prevent cracks.

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