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Gingerbread Cheesecake

Gingerbread Cheesecake
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Indulge in the festive delight of Gingerbread Cheesecake, a luscious dessert that beautifully merges the classic flavors of gingerbread with a smooth and creamy cheesecake filling. This elegant treat is perfect for holiday gatherings or any special occasion where you want to impress your guests. The warm spices of ginger, cinnamon, and nutmeg create a comforting flavor profile, while the rich molasses adds depth and sweetness. Topped with a light mousse and finished with whipped cream, this cheesecake not only tastes divine but also looks stunning on any dessert table.

Ingredients

Scale
  • 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted
  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs
  • 1 1/4 cup (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (45ml) molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 ounces (226g) cream cheese, softened
  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. In a small bowl, combine the crust ingredients: shortbread crumbs, sugar, cinnamon, and melted butter.
  3. Press this mixture firmly into the bottom and up the sides of the springform pan.
  4. Bake the crust for 10 minutes until slightly golden. Set aside to cool.
  5. Cover the outside of the pan with aluminum foil to prevent water from entering during baking.
  6. Reduce oven temperature to 300°F (148°C).
  7. In a large mixing bowl, beat together cream cheese, brown sugar, and flour on low speed until smooth; scrape down sides often.
  8. Add sour cream, molasses, vanilla extract, ginger, cinnamon, nutmeg, and cloves; mix until well combined on low speed.
  9. Add eggs one at a time while mixing slowly; scrape down sides after each addition.
  10. Pour cheesecake filling into cooled crust; spread evenly.
  11. Place springform pan inside a larger baking dish; fill larger dish with warm water halfway up sides of springform pan.
  12. Bake for 1 hour and 20 minutes until set but slightly jiggly in center.
  13. Turn off oven and let cheesecake sit in oven with door closed for another 30 minutes.
  14. Crack oven door open; leave cheesecake inside for an additional 30 minutes before removing it from oven.
  15. Chill cheesecake in refrigerator until firm, about 5–6 hours or overnight.
  16. In a large mixing bowl, whip heavy whipping cream with powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form; set aside.
  17. In another bowl, beat cream cheese until smooth; fold in whipped cream mixture gently until fully combined.
  18. Pour mousse topping over chilled cheesecake in springform pan; spread evenly across top.
  19. Refrigerate for another 1–2 hours until mousse is set before releasing from springform pan.
  20. To make whipped cream topping: whip heavy whipping cream with powdered sugar until stiff peaks form; add cinnamon and vanilla extract during whipping process.
  21. Pipe whipped cream around edges of cheesecake; decorate with gingerbread men if desired.
  22. Keep refrigerated until ready to serve.

Nutrition

Find it online: https://epichistorian.com/gingerbread-cheesecake/