Print

Gingerbread Cheesecake

Gingerbread Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gingerbread Cheesecake is a luscious holiday dessert that beautifully merges the spiced warmth of gingerbread with the creamy, rich texture of cheesecake. The delightful blend of ginger, cinnamon, and nutmeg evokes the spirit of the season, while the decadent molasses mousse topping adds an indulgent flair. This impressive dessert is perfect for festive gatherings or cozy nights at home, and its straightforward preparation makes it accessible even for novice bakers. With the option to make it ahead of time, you can enjoy more time with your guests while serving a show-stopping treat.

Ingredients

Scale
  • 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted
  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs
  • 1 1/4 cup (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (45ml) molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 ounces (226g) cream cheese, softened
  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  2. In a small bowl, combine shortbread crumbs, sugar, cinnamon, and melted butter until well mixed. Press mixture into the bottom and up the sides of the prepared springform pan.
  3. Bake crust for 10 minutes then set aside to cool. Wrap aluminum foil around the outside of the pan to prevent water from entering during baking.
  4. Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat cream cheese until smooth; add brown sugar and flour mixing until combined at low speed.
  5. Incorporate sour cream, molasses, vanilla extract, ginger, cinnamon, nutmeg, and cloves; mix on low until smooth.
  6. Add eggs one at a time; beat slowly after each addition ensuring everything is well combined. Pour filling into cooled crust and spread evenly.
  7. Place springform pan inside a larger pan; fill with warm water halfway up sides of the springform pan without exceeding foil's edge.
  8. Bake for approximately 1 hour and 20 minutes until set but slightly jiggly in center.
  9. Turn off oven; let cheesecake sit inside with door closed for another 30 minutes.
  10. Crack oven door open slightly; leave cheesecake in oven for an additional 30 minutes before removing it.
  11. Allow cheesecake to cool completely at room temperature before chilling in refrigerator for at least 5-6 hours or overnight until firm.
  12. In a large bowl, whip heavy cream with powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form; set aside.
  13. In another bowl, beat softened cream cheese until smooth; fold whipped cream mixture into cream cheese gently until well blended.
  14. Pour mousse topping over cooled cheesecake in springform pan; spread evenly. Refrigerate for another 1-2 hours until mousse is firm.
  15. Whip heavy whipping cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form.
  16. Pipe whipped cream around edges of chilled cheesecake as desired; decorate with gingerbread men if using. Refrigerate again until ready to serve.

Nutrition

Find it online: https://perfectrecipeworld.com/gingerbread-cheesecake/