Best Gingerbread Cheesecake Recipe
When December rolls around, there's one thing that undoubtedly comes to mind: festive treats. Cookies are among the most popular sweets that people enjoy during the holiday season, partly because we leave them out for Santa, and partly because they're delicious. But if you are looking for a unique dessert that will make a real statement on your holiday dinner party table or Christmas buffet, then keep reading.
You make this fabulous gingerbread cheesecake with a gingerbread crust and decadent cheesecake filling, and then add some gingerbread cookies on top for a picture-perfect display. Recipe developer Jennine Rye of The Marshside Pantry came up with this delightful treat that's great for any festive get-together. "I adore all cheesecake, and I love how flavorful this one is. It's perfect for autumn/winter time, as it's got an abundance of warming ginger, cinnamon, and other spices through the biscuit base and the cheesecake layer," Rye raves. "It's like Christmas in your mouth!" Keep scrolling for more deets on how to make this delicious dessert.
Gather the ingredients for gingerbread cheesecake
We're ready to get this cooking party started if you are! Start by heading to the grocery store and loading up your cart with all of the necessary items. First, you will need 1 ½ cups of ginger or gingerbread cookie crumbs. Next, add some butter and cream cheese to your cart. When you swing by the baking aisle, grab brown sugar and molasses.
In terms of liquids, you'll need lemon juice and vanilla extract. You will need to grab a few things from the spice aisle as well, including ginger, cinnamon, mixed spice, and ground nutmeg. Last but not least, pick up a few large eggs, whipping cream, and a couple of gingerbread men for the ultimate presentation.
Preheat the oven, and wrap the cake tin
Now that you have purchased all of the necessary ingredients, the real work begins. Turn on your oven, and preheat it to 325 F. Preheating the range is the first step in most recipes, since it takes a little bit of time but also allows you to do other prep work while the oven gets nice and hot.
Then, take out a 7 or 8-inch springform cake tin and some aluminum foil. Wrap the cake tin with a few layers of foil, and then set it to the side for the time being.
Combine the cookie crumbs and butter for the base
Now, take out a mixing bowl, and place it on the counter. Next, toss in the cookie crumbs, followed by the butter. (As a reminder, you should have melted the butter ahead of time, making it a lot easier to work with.) Continue mixing the two until the mixture forms a wet and sand-like texture — this shouldn't take more than a few moments.
Then, press the mixture into the base of the cake tin that you previously lined with foil. Stick it in the fridge to harden for a few minutes.
Mix the cream cheese and other ingredients
While your crust hardens in the fridge, you can move on and make the filling for the cheesecake. Take out another bowl, and add the cream cheese and the brown sugar. Mix them until they achieve a smooth consistency. Then, add the molasses, lemon juice, vanilla, ginger, cinnamon, mixed spice, and nutmeg. Give it a few good mixes, and then add the eggs. After adding the eggs, mix again to combine. You could use a stand mixer or a spoon to do it the old fashioned way. Then, take the cake tin out of your fridge, and pour the cheesecake mixture in.
Tap the cake tin on the counter, and smooth the cheesecake
Now, give the cake container a few taps on the counter to bring any air bubbles to the surface so they don't get stuck in the center. This ensures that the top of the cheesecake will be nice and smooth.
Then, place the cake tin into a deep baking tin, and pour an inch or so of water into the deep tin to make a water bath. Be careful, and make absolutely sure that none of the water gets into the cheesecake.
Bake the cheesecake, let it cool, and refrigerate overnight
Once the oven reaches the proper temperature, bake the cheesecake for an hour. Then, turn off the oven, and leave the cheesecake in there to cool for another hour or two.
After that, remove it from the oven, and place it in the fridge for at least six to eight hours or overnight. "[Refrigerating] the cheesecake once it has cooled [will allow it to] properly firm up and mature into that chilled creamy texture," Rye shares. "It's also made up predominantly of cream cheese, which should be kept refrigerated, [or] else it will go bad."
The next day, take the cheesecake out of the fridge, and remove it from the cake tin. To do this, run a dishcloth under warm water, and wrap it on the outside of the cheesecake tin. Let it sit for a few minutes — this will help the edges soften slightly.
"The most important thing with getting a cheesecake out of its tin is to make sure you have the right kind of cake tin in the first place," Rye shares. "The bottom should be removable, either as one that can be pushed up, or as a springform cake tin. That way, you can remove the sides of the cake tin easily. If it looks as though the cheesecake might crack, you can always gently slide a knife around the edges, or use a warm towel around the outside of the tin to gently soften the edges."
Whip the cream, decorate the cheesecake, and serve
Now, move to your stand mixer, and place the whipping cream in the base. Using the balloon whisk attachment, whisk the cream until it's thick and stiff peaks start to form. Now the only thing you need to do is decorate the cake with gingerbread cookies and piped cream.
"I think it's best served as is, with a few more squirts of the whipped cream (if there is any leftover) and a nice hot cup of coffee," Rye shares. "It's important to keep the cake in the fridge, and it should ideally be eaten within three days. That will be when it is at its most fresh."
- 1 ½ cups ginger or gingerbread cookie crumbs
- 3 tablespoons butter, melted
- 2 cups cream cheese
- ¾ cup brown sugar
- ¼ cup molasses
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground mixed spice
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ½ cup whipping cream
- 8 to 10 gingerbread cookies
- Preheat the oven to 325 F.
- Wrap a 7 or 8-inch springform cake tin in a few layers of aluminum foil.
- Combine the ginger cookie crumbs with the melted butter until they are well mixed and the texture looks like wet sand.
- Press the mixture into the base of the prepared cake tin, and put in the fridge to harden.
- Mix together the cream cheese with the brown sugar, until smooth, before adding the molasses, lemon juice, vanilla, ginger, cinnamon, mixed spice, and nutmeg.
- Once that's combined, add the eggs, and mix until they are just combined.
- Pour the cheesecake mixture into the cake tin over the prepared biscuit base.
- Tap the cake tin on the counter a few times to bring any air bubbles to the surface and to ensure a smooth top.
- Place the cake tin into a deep baking tray, and pour 1 inch or so of water into the tray to make a water bath. (Make sure that none of the water gets into the cheesecake.)
- Bake the cheesecake for 1 hour.
- Turn off the oven, but leave the cheesecake in the oven to cool and set for 1 or 2 hours.
- When it is fully cooled, take it out, and put it into the fridge for 6 to 8 hours, or overnight.
- Before removing the cheesecake from the cake tin, run a dishcloth under some warm water, and wrap it around the outside of the cheesecake tin for a few minutes. This will help the edges soften slightly and will make the cheesecake less likely to crack. Remove the cheesecake from the cake tin.
- Whip the cream in a stand mixer with a balloon whisk attachment until it is thick and stiff peaks form.
- Decorate the cheesecake with gingerbread cookies and piped cream, and serve!
| Calories per Serving | 857 |
| Total Fat | 46.3 g |
| Saturated Fat | 20.7 g |
| Trans Fat | 2.3 g |
| Cholesterol | 139.0 mg |
| Total Carbohydrates | 103.3 g |
| Dietary Fiber | 2.3 g |
| Total Sugars | 62.0 g |
| Sodium | 727.1 mg |
| Protein | 10.5 g |
