Gingerbread Cheesecake
This Gingerbread Cheesecake combines the flavors of traditional gingerbread cookies with the creamy texture of cheesecake, making it a festive and delightful dessert.
Ingredients
For the crust
- 2 cups crushed gingerbread cookies
- 1/4 cup melted butter
- 2 tablespoons sugar
For the filling
- 24 ounces softened cream cheese Must be at room temperature.
- 1 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 large eggs Add one at a time.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine 2 cups of crushed gingerbread cookies with 1/4 cup of melted butter and 2 tablespoons of sugar.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes until lightly golden and let it cool.
Make the Filling
- In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth and creamy.
- Gradually add 1 cup of brown sugar and beat until fluffy.
- Mix in 1/4 cup of molasses for the signature gingerbread flavor.
- Add 1 teaspoon of ground ginger, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg, blending until incorporated.
- Mix in 4 large eggs, one at a time.
Bake the Cheesecake
- Pour the filling into the cooled gingerbread crust and smooth out the top.
- Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Serve
- Once chilled, carefully remove the cheesecake from the springform pan.
- Optionally, top with whipped cream, caramel sauce, or crushed gingerbread cookies.
Notes
Use room temperature ingredients for a smooth batter. Monitor baking time to prevent overcooking. Consider adding vanilla extract for extra flavor.