The Finest Gingerbread Cheesecake Recipe

This gingerbread cheesecake has a buttery gingersnap cookie crust and a creamy spiced cheesecake filling. That is the right make forward dessert for the vacation season!

In terms of the vacations, I really like baking with all of the fantastic seasonal flavors. Gingerbread is certainly high of the listing! Like making my home made gingerbread males cookies embellished with royal icing, my banana gingerbread loaf, or this simple gingerbread poke cake. 

This cheesecake begins with my vanilla cheesecake base, however I add in heat spices and molasses, and pour the cheesecake batter over a gingersnap crust for much more gingerbread taste. It’s every part you’re keen on about gingerbread in a creamy cheesecake dessert!

There’s one thing in regards to the heat spices wafting via your kitchen isn’t there? Now simply lower me a slice and produce on the Christmas films!

Why This Recipe Works

• Creamy gingerbread cheesecake made with heat spices
• Straightforward gingerbread cheesecake filling made in your stand mixer
• Nice make forward vacation dessert
• Can freeze any leftover slices!

Elements Wanted

• Gingerbread cookies – In case you can’t discover gingersnap cookies you’ll be able to at all times use graham crackers, vanilla wafers or digestive biscuits.
• Salt
• Butter – I used unsalted butter however you can even use salted butter. Simply omit the added salt. 
• Granulated sugar 
• Brown sugar – I used packed mild brown sugar, however you can even use darkish brown sugar. You probably have run out strive making your individual home made brown sugar!
• Spices – I used a mixture of floor cinnamon, cloves, ginger, and nutmeg.
• Molasses – Use unsulphured or darkish molasses. Don’t use blackstrap molasses.
• Cream cheese – Ensure your cream cheese is softened earlier than you start. Learn my tutorial on easy methods to soften cream cheese. I additionally advocate full fats cream cheese within the blocks, not the tubs which may have a distinct texture. 
• Vanilla extract
• Eggs – You need room temperature eggs so that you get a creamy filling. Learn my tutorial on easy methods to carry eggs to room temperature quick. 
• Bitter cream – Full fats is finest, however a low-fat should still work. I don’t advocate fat-free bitter cream. And you possibly can strive swapping and use plain full-fat Greek yogurt. 
• Heavy cream – You need heavy whipping cream. For the whipped cream, you need the cream chilly so it whips as much as full quantity.

How To Make Gingerbread Cheesecake Recipe

Make the gingerbread crust

Prep oven. Preheat oven to 350°F (177°C), with rack in center of oven.

Make the cookie crust. Pulse the cookies in a meals processor or blender till they’re floor into effective crumbs. Put in a big bowl, and stir within the melted butter, sugar and salt.

Assemble the cookie crust. Press the crumb combination firmly into the underside and barely up the edges of a 9 inch springform pan, utilizing the underside of a measuring cup (or you need to use your fingers).

Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Take away from the oven and let cool.

Make cheesecake filling

Mix cream cheese and sugar. Within the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugars on medium velocity for 4 minutes.

Add molasses and beat to mix. 

Add the eggs, one after the other, beating for one minute after every addition. 

Beat in vanilla and spices till mixed. 

Add the bitter cream, beat till integrated. 

Add heavy cream and beat till integrated. Scrape down the edges of the bowl and alongside the underside to ensure the entire cream cheese has been integrated.

Bake the cheesecake

Decrease the warmth on the oven to 325°F (160°C).

Wrap springform pan. Wrap the surface of the springform pan in three layers of aluminum foil, guaranteeing not one of the pan is uncovered. It’s also possible to use a gradual cooker liner. You need to be sure that the springform pans sides and backside are fully coated with tinfoil in order that no water seeps inside and ruins the cheesecake. 

Bake the cheesecake. 

Put together pan and boiling water. Place the foil-wrapped springform pan in a big, high-sided roasting pan. Put together 2 quarts of boiling water.

Pour filling into pan. Pour the cheesecake filling into the springform pan, over the crust. Easy the highest with a rubber spatula.

Place in oven. Place the roasting pan with the springform pan in it, within the oven.

Add sizzling water. Fastidiously pour the new water into the roasting pan, pouring till the water reaches midway up the facet of the springform pan.

Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours till the sides of the cheesecake are set and barely golden brown, and the center of the cheesecake is about however nonetheless barely wobbly.

Permit cheesecake to chill in oven. Flip off the warmth of the oven. Crack open the oven door and let the cake cool within the oven, because the oven cools, for an additional hour, which is able to assist forestall the cheesecake from cracking.

Chill the cheesecake. Take away the cheesecake from the roasting pan. Run a knife across the edges on the within of the cheesecake to launch from the springform pan. Cowl the highest of the cheesecake with a paper towel or wax paper(to assist with condensation forming) after which cowl in foil. Chill within the fridge for at least 4 hours, or in a single day.

Serving the cheesecake. When able to serve, take away the foil. Run a knife across the edges and take away the outer ring of the pan. Reduce into slices and serve.

Recipe Suggestions

• Use the block model of cream cheese. I like to recommend utilizing blocks of full-fat cream cheese for the cheesecake filling. Primarily based on my expertise of making totally different cheesecakes, blocks of full-fat cream cheese give a easy, silky, and creamy cheesecake. Don’t use the type within the tub. 
• Soften cream cheese first. You want the cream cheese at room temperature earlier than you begin mixing substances so that you get a easy filling.
• Wrap the springform pan effectively. You don’t need any water from the water bathtub to leak in and smash the cheesecake and oreo crust. I wish to wrap in a couple of layers of tin foil, after which wrap in a gradual cooker liner. I’ve additionally used a silicone pan as effectively that’s additionally a fantastic choice. Learn extra right here about what’s a water bathtub?
• Use a water bathtub. A water bathtub, or often known as a bain marie, permits the cheesecake filling to prepare dinner slowly so that you get a easy filling and no cracks within the high of the cheesecake. Learn my full tutorial on a water bathtub for cheesecake.
• Cool the cheesecake slowly. It’s good to let the cheesecake cool within the oven with the warmth off and the door open. It will assist forestall cracks within the high of the cheesecake.

Serving Options 

I wish to high this with whipped cream. For a enjoyable twist strive serving with my cinnamon whipped cream as a substitute!

For extra decadence serve with a scoop of vanilla ice cream.

Storage Directions

Saved correctly, the cheesecake can last as long as 4-5 days within the fridge in an hermetic container.

It’s also possible to freeze any leftover cheesecake. I wish to freeze particular person slices will be wrapped and frozen for later enjoyment. I like to position particular person slices of cheesecake on a cookie sheet and freeze uncovered for an hour.

As soon as frozen I wrap every slice in plastic wrap after which place in a freezer bag for added safety. When able to eat, thaw in a single day within the fridge, then unwrap and revel in!

Recipe FAQs:

Extra Recipes To Strive

In case you’re craving extra cheesecake, then you’ll want to strive my decadent Oreo cheesecake! There’s Oreos within the filling and made with an Oreo crust. Then topped with chocolate ganache.

Or if it’s summer season, strive my peach cobbler cheesecake. It’s made with cinnamon peaches, a crumble topping, and topped with cinnamon whipped cream.

For the cheesecake filling:

Make cookie crust

• Prep oven. Preheat oven to 350°F (177°C), with rack in center of oven.

• Make the cookie crust. Pulse the cookies in a meals processor or blender till finely floor. Put in a big bowl, and stir within the melted butter, sugar and salt. 2 cups (250 g) gingersnap cookie crumbs 5 tablespoons (71 g) unsalted butter 2 tablespoons granulated sugar ⅛ teaspoon salt

• Assemble the cookie crust. Press the crumb combination firmly into the underside and barely up the edges of a 9 inch springform pan, utilizing the underside of a measuring cup (or you need to use your fingers).

• Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Take away from the oven and let cool.

Make cheesecake filling

• Mix cream cheese and sugar. Within the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugars on medium velocity for 4 minutes. 2 kilos (4 8-ounce blocks, 904 g) full fats cream cheese ¾ cup (150 g) granulated white sugar ¾ cup (157 g) packed mild brown sugar

• Add molasses and beat to mix. ¼ cup (60 ml) molasses

• Add the eggs, one after the other, beating for one minute after every addition. 4 giant eggs

• Beat in vanilla salt and spices till mixed. pinch salt 2 teaspoons floor ginger 2 teaspoons cinnamon ¼ teaspoon floor nutmeg ⅛ teaspoon floor cloves 2 teaspoons vanilla extract

• Add the bitter cream, beat till integrated. Add heavy cream and beat till integrated. Scrape down the edges of the bowl and alongside the underside to ensure the entire cream cheese has been integrated. ⅔ cup (151 g) bitter cream ⅔ cup (151 g) heavy cream

Bake the cheesecake

• Decrease the warmth on the oven to 325°F (160°C).

• Wrap springform pan. Wrap the surface of the springform pan in three layers of aluminum foil, guaranteeing not one of the pan is uncovered. It’s also possible to use a gradual cooker liner. You need to be sure that the springform pans sides and backside are fully coated with tinfoil in order that no water seeps inside and ruins the cheesecake.

• Bake the cheesecake. Put together pan and boiling water: Place the foil-wrapped springform pan in a big, high-sided roasting pan. Put together 2 quarts of boiling water.

• Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Easy the highest with a rubber spatula.

• Place in oven. Place the roasting pan with the springform pan in it, within the oven.

• Add sizzling water. Fastidiously pour the new water into the roasting pan, pouring till the water reaches midway up the facet of the springform pan.

• Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours till the sides of the cheesecake are set and barely golden brown, and the center of the cheesecake is about however nonetheless barely wobbly.

• Permit cheesecake to chill in oven. Flip off the warmth of the oven. Crack open the oven door and let the cake cool within the oven, because the oven cools, for an additional hour, which is able to assist forestall the cheesecake from cracking.

• Chill the cheesecake. Take away the cheesecake from the roasting pan. Run a knife across the edges on the within of the cheesecake to launch from the springform pan. Cowl the highest of the cheesecake with a paper towel or wax paper(to assist with condensation forming) after which cowl in foil. Chill within the fridge for at least 4 hours, or in a single day.

• Serving the cheesecake. When able to serve, take away the foil. Run a knife across the edges and take away the outer ring of the pan. Reduce into slices and serve..

• Storage: Saved correctly, the cheesecake can last as long as 4-5 days within the fridge in an hermetic container.
• Freezing: It’s also possible to freeze any leftover cheesecake. I wish to freeze particular person slices will be wrapped and frozen for later enjoyment. I like to position particular person slices of cheesecake on a cookie sheet and freeze uncovered for an hour. As soon as frozen I wrap every slice in plastic wrap after which place in a freezer bag for added safety. When able to eat, thaw in a single day within the fridge, then unwrap and revel in!
• Molasses – Use unsulphured or darkish molasses. Don’t use blackstrap molasses.
• Gingerbread cookies – In case you can’t discover gingersnap cookies you’ll be able to at all times use graham crackers, vanilla wafers or digestive biscuits.

Energy: 609kcal | Carbohydrates: 54g | Protein: 8g | Fats: 41g | Saturated Fats: 24g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 0.2g | Ldl cholesterol: 166mg | Sodium: 402mg | Potassium: 343mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1516IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 2mg