Indulge in the ultimate holiday dessert with this Gingerbread Cheesecake, combining creamy cheesecake, warm gingerbread spices, and a hint of molasses. Topped with whipped cream and luscious butterscotch sauce, it’s the perfect centerpiece for Christmas gatherings or cozy winter nights. With a crisp gingersnap crust and a velvety filling, every bite feels like festive perfection.
Advertisements
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs (choose dry, crunchy cookies)
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
Gingerbread Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1/2 cup (105 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tbsp cornstarch
- 1/4 cup (60 ml) molasses (avoid blackstrap)
- 2/3 cup (160 ml) full-fat sour cream
- 2 tsp vanilla extract
- 3 large eggs, whisked
- Boiling water, for water bath
Butterscotch Sauce
- 1/3 cup (75 g) unsalted butter, cubed
- 1/2 cup (105 g) brown sugar, packed
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
Whipped Cream
- 1/2 cup (120 ml) heavy cream
- 2 tsp powdered sugar
Instructions
1. Prepare the Pan
- Preheat oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan. Wrap the pan with an oven bag and secure with the key lock tie, then wrap with aluminum foil 4 times to prevent leaks during the water bath.
2. Make the Gingersnap Crust
- Crush gingersnap cookies in a food processor or freezer bag.
- Mix crumbs with brown sugar and melted butter until it feels like damp sand.
- Press into the bottom of the prepared pan, creating a slight edge around the sides.
- Bake for 10 minutes, then remove and keep the oven on.
3. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth.
- Add molasses, sour cream, and vanilla, mixing until combined.
- Gently incorporate whisked eggs on low speed until just combined; avoid overmixing.
4. Bake in a Water Bath
- Pour the cheesecake batter over the crust.
- Place the springform pan in a roasting pan and add 1/2–1 inch of boiling water.
- Bake 50–60 minutes until the center slightly wobbles when nudged.
- Let cool in the oven with the door slightly open for 20 minutes, then remove and cool to room temperature.
- Cover and refrigerate for at least 6 hours or overnight.
5. Make Butterscotch Sauce
- In a saucepan, melt butter with brown sugar over low heat.
- Bring to a gentle boil for 1 minute, then stir in cream and continue boiling for 3–4 minutes.
- Remove from heat, add vanilla and salt, and mix well.
6. Prepare Whipped Cream
- Beat heavy cream with powdered sugar until stiff peaks form.
7. Serve
- Run a knife along the pan edges before unclamping the springform.
- Top with whipped cream rosettes and gingerbread cookies.
- Drizzle with butterscotch sauce for extra indulgence.
Pro Tips
- Use Crunchy Gingersnaps: Soft cookies won’t hold the crust properly.
- Room Temperature Ingredients: Cream cheese, sour cream, and eggs should be at room temp for smooth batter.
- Molasses Choice: Avoid blackstrap; use cooking or fancy molasses.
- Water Bath: Ensures a crack-free cheesecake with velvety texture.
Advertisements
Why This Recipe Works
This cheesecake blends classic holiday flavors with creamy richness. The gingersnap crust provides crunch, the molasses adds depth, and the water bath guarantees a smooth, crack-free finish.
Substitutions & Variations
- Crust: Swap gingersnap crumbs with graham cracker crumbs.
- Toppings: Use caramel sauce instead of butterscotch.
- Spices: Adjust ginger and cinnamon to taste or add cardamom for a twist.
Advertisements
Make-Ahead, Storage & Reheating Guide
- Make the cheesecake a day ahead to allow proper chilling.
- Store in an airtight container in the fridge for up to 5 days.
- Reheat slices gently in the microwave for 10–15 seconds if desired.
Serving Ideas
- Serve with a dollop of whipped cream and extra gingerbread cookies.
- Drizzle with butterscotch or caramel sauce for a festive touch.
- Pair with spiced tea, coffee, or hot chocolate for holiday indulgence.
Nutrition (Per Serving Estimate)
- Calories: 406 kcal
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 26 g
- Saturated Fat: 15 g
- Sugar: 26 g
- Cholesterol: 108 mg
- Sodium: 267 mg
Frequently Asked Questions
Q: Can I use a different crust?
A: Yes, graham cracker or shortbread crusts work well.
Q: How do I prevent cracks?
A: Bake in a water bath and avoid overmixing eggs.
Advertisements
Q: Can I freeze it?
A: Yes, wrap tightly in plastic and foil; freeze up to 2 months.
Q: Can I make this gluten-free?
A: Use gluten-free gingersnap cookies for the crust.
This Gingerbread Cheesecake is a festive, creamy, and indulgent holiday dessert that will impress family and friends. With its spiced flavor, rich texture, and decadent toppings, it’s truly Christmas in cheesecake form.
Ultimate Gingerbread Cheesecake Recipe
Creamy gingerbread cheesecake with gingersnap crust, whipped cream, and butterscotch sauce – perfect for festive holiday celebrations.
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs (choose dry, crunchy cookies)
- 2 tbsp brown sugar
- 6 tbsp unsalted butter, melted
Gingerbread Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1/2 cup (105 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tbsp cornstarch
- 1/4 cup (60 ml) molasses (avoid blackstrap)
- 2/3 cup (160 ml) full-fat sour cream
- 2 tsp vanilla extract
- 3 large eggs, whisked
- Boiling water, for water bath
Butterscotch Sauce
- 1/3 cup (75 g) unsalted butter, cubed
- 1/2 cup (105 g) brown sugar, packed
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
Whipped Cream
- 1/2 cup (120 ml) heavy cream
- 2 tsp powdered sugar
Instructions
1. Prepare the Pan
- Preheat oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan. Wrap the pan with an oven bag and secure with the key lock tie, then wrap with aluminum foil 4 times to prevent leaks during the water bath.
2. Make the Gingersnap Crust
- Crush gingersnap cookies in a food processor or freezer bag.
- Mix crumbs with brown sugar and melted butter until it feels like damp sand.
- Press into the bottom of the prepared pan, creating a slight edge around the sides.
- Bake for 10 minutes, then remove and keep the oven on.
3. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth.
- Add molasses, sour cream, and vanilla, mixing until combined.
- Gently incorporate whisked eggs on low speed until just combined; avoid overmixing.
4. Bake in a Water Bath
- Pour the cheesecake batter over the crust.
- Place the springform pan in a roasting pan and add 1/2–1 inch of boiling water.
- Bake 50–60 minutes until the center slightly wobbles when nudged.
- Let cool in the oven with the door slightly open for 20 minutes, then remove and cool to room temperature.
- Cover and refrigerate for at least 6 hours or overnight.
5. Make Butterscotch Sauce
- In a saucepan, melt butter with brown sugar over low heat.
- Bring to a gentle boil for 1 minute, then stir in cream and continue boiling for 3–4 minutes.
- Remove from heat, add vanilla and salt, and mix well.
6. Prepare Whipped Cream
- Beat heavy cream with powdered sugar until stiff peaks form.
7. Serve
- Run a knife along the pan edges before unclamping the springform.
- Top with whipped cream rosettes and gingerbread cookies.
- Drizzle with butterscotch sauce for extra indulgence.
Notes
- Use dry, crunchy gingersnaps for the crust.
- Ensure all dairy and eggs are room temperature.
- Chill cheesecake at least 6 hours for best texture.
- Customize toppings to your holiday theme.
Advertisements