Save to Pinterest This luscious cheesecake blends a crunchy gingersnap crust with a creamy, spiced filling infused with ginger, cinnamon, nutmeg, and cloves. Baked gently to maintain tenderness, it chills overnight for the perfect texture. The optional whipped cream and gingerbread cookie topping add a festive touch. Ideal for gatherings, this dessert balances warmth and richness, offering a cozy holiday treat.
Discovering this gingerbread cheesecake felt like unwrapping a cozy gift during the holidays—the perfect blend of spiced warmth and creamy indulgence that instantly won my heart.
I remember the first time unexpected guests arrived just as I pulled this out of the oven; watching their faces light up made me realize I had nailed something truly special.
Ingredients
- Gingersnap cookie crumbs: I choose crunchy ones for that perfect crust texture that stands up to the creamy filling.
- Unsalted butter: Melting it before mixing helps bind the crust smoothly without overpowering flavors.
- Brown sugar: Adds a deep sweetness that complements the spices beautifully.
- Ground cinnamon, ginger, nutmeg, cloves: Freshly ground if possible, to keep the flavors vibrant and aromatic.
- Cream cheese: Full-fat, softened at room temperature for a silky, rich filling.
- Sour cream: Also at room temperature, gives that slight tang that balances sweetness.
- Molasses: The heart of the gingerbread flavor, adding depth and warmth.
- Eggs: Room temperature to ensure the filling mixes smoothly without lumps.
- Vanilla extract: Just a touch to amplify all those comforting flavors.
- Whipped cream and gingerbread cookies: Optional for topping but highly recommended for that festive flair.
Instructions
- Get Everything Ready:
- Preheat the oven to 175°C and prepare your springform pan with parchment paper—it’s like setting the stage for your dessert’s debut.
- Make the Crust:
- Mix gingersnap crumbs with melted butter, brown sugar, and cinnamon. Press firmly into the pan. You’ll hear the faint crunch as the base forms, promising texture.
- Bake the Crust:
- Put it in for 10 minutes so it crisps up nicely, then let it cool while you focus on the filling.
- Whip Up the Filling:
- Beat cream cheese and sugar until irresistibly smooth, then add sour cream and eggs one by one. The slow mixing keeps it creamy and prevents cracks.
- Spice It Up:
- Add molasses and all those warm spices along with vanilla and salt. Mix gently—as if telling the flavors to stay friends without overwhelming each other.
- Assemble and Bake:
- Pour the filling over the crust, smoothing the top like icing a cake. Bake for just under an hour; you want the center to jiggle slightly—a sign it’s perfectly creamy.
- Cool Down:
- Keep the cheesecake in the oven as it cools to avoid sudden temperature changes, then chill in the fridge for several hours to set fully.
- Finish and Serve:
- Top with whipped cream and some gingerbread cookies for that extra holiday touch and a delightful crunch.
Save to Pinterest This cheesecake quickly became more than a recipe; it’s a cherished tradition that brings warm gatherings to life and turns moments into memories.
Keeping It Fresh
Store your cheesecake covered tightly in the refrigerator; the flavors actually deepen overnight making the next day even better than the first.
Serving Ideas That Clicked
Try dusting with a little cinnamon or even adding a drizzle of caramel sauce to wow guests. Pairing it with a mug of spiced chai complements the spices beautifully.
When You’re Missing Something
If you don’t have molasses on hand, substitute with dark corn syrup mixed with a little brown sugar to keep that rich flavor.
- Don’t skip chilling time—it’s tempting but essential for the perfect slice.
- The crust can be made ahead and stored in an airtight container to save time on baking day.
- Feel free to experiment with topping flavors; candied ginger or a sprinkle of nutmeg add a nice touch.
Save to Pinterest Thanks for spending time in the kitchen with me; can’t wait for you to make this recipe your own and share it with those you love.
Recipe Questions & Answers
- → What spices are used in the filling?
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The filling includes ground ginger, cinnamon, nutmeg, cloves, and a hint of vanilla for a warm spiced flavor.
- → How is the crunchy crust made?
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Crust is made by mixing gingersnap cookie crumbs with melted butter, brown sugar, and cinnamon, then baking it to achieve a crunchy base.
- → What’s the best way to avoid cracks on top?
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Avoid overmixing the filling and cool the cheesecake gradually by leaving the oven door slightly open after baking.
- → Can the cheesecake be prepared ahead of time?
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Yes, refrigerate the cheesecake for at least four hours or overnight to allow it to set and develop flavors.
- → What toppings complement this dessert?
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Whipped cream and gingerbread cookie garnishes enhance both texture and flavor, adding festive appeal.
