Gingerbread Cheesecake
User Reviews
4.5
Gingerbread Cheesecake
Description
This Gingerbread Cheesecake starts with a crust of crushed gingersnap cookies blended with melted butter and pressed into a springform pan. The cream cheese layer is prepared by beating smooth softened cream cheese with sugar, eggs added one at a time, heavy cream, and vanilla extract until fully combined. Separately, a gingerbread batter is made with flour, leavening agents, aromatic spices such as ginger and nutmeg, and a blend of molasses, butter, sugar, egg, vanilla, and buttermilk. Portions of the gingerbread batter and cream cheese mixture are layered and swirled together in the pan before baking.
The finished cheesecake bakes to a dense yet creamy texture, with the warm spices and molasses flavor of gingerbread contrasting with the tangy smoothness of the cream cheese. The crust adds a crisp, slightly chewy base of spiced cookies. The topping of spiced Cool Whip, crushed cookies, and optional caramel sauce introduces additional richness and texture, reinforcing the festive character.
This dessert suits special occasions and holiday gatherings due to its seasonal flavors and impressive presentation. The springform pan and foil wrapping facilitate easy removal and prevent leaks during baking.
Ingredients
Crust:
- 34 gingersnap cookies crushed
- 5 tablespoons butter melted
Cheesecake:
- 24 ounces cream cheese softened
- 1 cup white sugar
- 3 large egg
- 1/2 cup heavy cream plus 1 tablespoon
- 1 teaspoon vanilla
Gingerbread:
- 1 cup flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup molasses
- 1/4 cup butter softened
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
Topping:
- 8 ounces Cool Whip
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 15 gingersnap cookies crushed
- caramel ice cream topping optional
Instructions
- Spray a 10 1/4" springform pan with cooking spray. Wrap the sides and bottom of the pan in two layers of aluminum foil.
- In a small bowl, mix together the gingersnaps and butter for the crust. Press these crumbs into the bottom of the springform pan. Set aside.
- For the cheesecake: In a stand mixer bowl, beat together the cream cheese and sugar at medium speed until completely smooth, which will be about 2 minutes. Add the eggs one at a time, beating for 30 seconds or so after each egg. Scrape down the sides of the bowl as needed. Add the heavy cream and vanilla extract and beat just until mixed.
- For the gingerbread batter: In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmet and salt. Set aside. In a large mixing bowl, beat together the sugar, molasses, butter, eggs and vanilla until light and fluffy. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
- Pour half of the cheesecake batter over top the gingersnap crust. Spoon spoonfuls of gingerbread batter over the cheesecake batter. Then alternate spoonfuls of cheesecake batter and gingerbread batter, leaving enough cheesecake batter to cover most of the top of the cake. I had just a little bit of gingerbread batter showing on top. The pan will be very full.
- Place the springform pan into a larger pan. Boil 1-2 quarts of water. Pour the boiling water into the larger pan until the water comes about halfway up the side of the foil covered springform pan.
Cheesecake
- Place the cheesecake in a oven that has been preheated to 325 degrees. Bake the cheesecake for 70-80 minutes. Then turn off the oven and allow the cheesecake to sit inside the oven for another 20-25 minutes, until there is no more than a 2" jiggly spot in the center of the cheesecake. Ovens may vary and pan size will vary, so watch your cheesecake carefully, but to prevent cracks, limit how much you open the oven.
- Take out the cheesecake. Remove the pan from the water bath and place the pan on a wire rack with a towel placed underneath to catch any drips.
- Cool the cheesecake for 1 hour, then cover the cheesecake and place it in the refrigerator for at least 6 hours, but preferrably overnight.
- Before serving, mix the ginger and nutmeg into the Cool Whip and spread the topping over the cheesecake. Sprinkle crushed gingersnaps on top of the Cool Whip.
- Drizzle with caramel if desired.
- Store in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 141mg | 47% |
| Sodium | 470mg | 20% |
| Potassium | 304mg | 6% |
| Sugar | 30g | 60% |
| Vitamin A | 1125IU | 23% |
| Calcium | 123mg | 12% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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