Luscious Spiced Cheesecake (Printable Version)
A spiced cheesecake with crunchy gingersnap crust and creamy filling, perfect for festive moments.
# What You'll Need:
→ Crust
01 - 2 cups gingersnap cookie crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 32 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 1/2 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1/3 cup molasses
10 - 1 tablespoon ground ginger
11 - 2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 1 teaspoon vanilla extract
→ Topping (optional)
16 - 1 cup whipped cream
17 - Gingerbread cookies, for garnish
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a medium bowl, combine gingersnap crumbs, melted butter, brown sugar, and cinnamon. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
03 - Reduce oven temperature to 325°F.
04 - Beat cream cheese and sugar together in a large bowl until smooth and creamy.
05 - Add sour cream, then eggs one at a time, mixing on low speed after each addition.
06 - Blend in molasses, ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract. Mix gently until combined without overmixing.
07 - Pour the filling over the cooled crust and smooth the surface.
08 - Bake for 55 to 65 minutes until the center is set but slightly wobbly.
09 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
10 - Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight.
11 - Top with whipped cream and gingerbread cookies, if desired.
# Expert Insights:
01 -
- It’s like a secret handshake between gingerbread and cheesecake, surprising you with each bite.
- The balance of spices and cream makes it a crowd favorite for any festive gathering.
02 -
- Mixing gently and not over-beating the filling is key to avoid cracks on your cheesecake’s surface.
- Letting it cool slowly inside the oven after baking prevents sudden drops in temperature that can ruin texture.
03 -
- Room temperature ingredients blend more smoothly, preventing lumps and cracks.
- Cooling the cheesecake gradually in a slightly open oven makes all the difference for a crack-free top.