Gingerbread Cheesecake
User Reviews
5
Gingerbread Cheesecake
Description
This Gingerbread Cheesecake starts with a crust made from gingersnap cookie crumbs combined with cinnamon, ginger, nutmeg, cloves, and melted unsalted butter, pressed up the sides of a springform pan. The cheesecake filling blends full-fat cream cheese with brown sugar, molasses, sour cream, eggs, vanilla, and warm spices including ginger, cinnamon, nutmeg, and cloves. Baking the cheesecake in a water bath ensures even, smooth cooking. After baking, it is cooled gradually in the oven before chilling to set. The result is a creamy, richly spiced cheesecake with a slightly crisp gingerbread crust.
Ingredients
Crust:
- 2 1/2 cups gingersnap crumbs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/4 cup butter melted, unsalted
Filling:
- 32 ounces cream cheese 4 packages at room temperature, full fat
- 1 ½ cups brown sugar
- 1 teaspoon vanilla
- 3 egg room temperature
- 1/4 cup molasses
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
Instructions
- Preheat oven to 350 degrees F.
- Wrap the outside of a 9 or 10-inch springform pan in foil for a water bath.
- In a food processor add the Crust ingredients and pulse until combined.
- Press them onto the bottom of the springform pan and up the sides of the pan about an inch.
- Add the cream cheese to a large bowl and beat until fluffy.
- Add the brown sugar and beat until combined, then add the sour cream, vanilla, and the eggs one at a time. Beat just until combined, scrape the sides and bottom of the bowl.
- Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves and beat until fully combined.
- Pour the filling into the springform pan. Place the pan into a larger pan, filled with an inch of hot water.
- Bake in a water bath for 60 minutes.
- When done baking, turn off the oven, remove the pan from the water bath and place it on the middle oven rack. Leave the oven door cracker and let the cheesecake in the oven to cool.
- Transfer to the fridge for 8 hours or until fully chilled.
- Serve with whipped cream dusted with cinnamon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 164mg | 55% |
| Sodium | 568mg | 24% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 1457IU | 29% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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