Gingerbread cheesecake recipe combines the wealthy creaminess of cheesecake with the nice and cozy, comforting flavors of gingerbread for an ideal vacation dessert.
Gingerbread cheesecake is the right mixture of heat spices and funky and creamy cheesecake all in a buttery gingersnap crust. It’s the excellent dessert for the vacation season. Like our Apple Crisp Cheesecake, this seasonal cheesecake seems to be prefer it got here from a bakery however is definitely deceptively straightforward to make!
- gingersnap cookies
- sugars – each granulated and brown sugar
- dairy – butter, cream cheese, bitter cream, and heavy whipping cream
- spices – ginger, cinnamon, nutmeg
- vanilla extract
- caramel sauce and extra crushed gingersnaps for topping (elective)
- Preheat the oven and line a springform pan with parchment paper, put aside.
- In a blender or meals processor, crush the gingersnaps till they’ve a uniformly advantageous crumb.
- In a medium bowl mix the crushed gingersnaps, brown sugar, and melted butter. Combine collectively and blended then press into the springform pan firmly.
- Bake for five minutes, then permit to chill fully on a wire rack.
- Whereas the crust is cooling, put together the filling. Add cream cheese to the bowl of a stand mixer or a big mixing bowl and beat with an electrical mixer till creamy and there are not any extra lumps. Add sugar, brown sugar, and blend to mix.
- Add spices and proceed to combine. Add eggs separately, mixing between eggs and scraping the edges and backside of the bowl as wanted.
- Add vanilla, bitter cream, heavy cream, and molasses. Combine on low velocity till easy.
- Place the cooled crust on a baking sheet. Pour the gingerbread cheesecake filling into the cooled crust and unfold evenly and easy with the again of a spoon if mandatory. Place the cheesecake together with a baking within the oven. Place a baking dish with scorching water beneath the cheesecake.
- Bake within the preheated oven for 60 minutes. Flip off oven and open the oven door barely and permit the cheesecake to stay within the oven an extra hour.
- Take away the cheesecake from the oven and permit to chill to room temperature, then switch to the fridge and funky no less than 4 hours or in a single day.
- Prime with caramel sauce and crushed gingersnaps if desired.
I do not play with the substances within the filling of the cheesecake however you can experiment with completely different flavors as an alternative of the gingerbread crust. A standard graham cracker crust would style good but additionally making an attempt biscoff cookies or shortbread cookies can be scrumptious as effectively!
You could possibly additionally go away off the caramel topping and high the cheesecake with whipped cream and gingerbread cookies or gingerbread males.
Ideas for finest outcomes
- Use full-fat brick fashion cream cheese, lighter variations or whipped varieties is not going to carry out effectively on this recipe.
- Putting the springform cake tin on a baking sheet makes transferring it to the oven simpler. It additionally saves lots of cleanup if the cheesecake filling occurs to bubble over.
- The baking dish of scorching water within the oven helps maintain the highest of the cheesecake from cracking. Whereas I normally high this gingerbread cheesecake with caramel sauce, that is particularly vital for presentation in case you aren’t planning on topping the cheesecake.
- For further clear slices, place the cheesecake within the freezer for an hour earlier than slicing. Run a big chef’s knife below scorching water, wipe dry with a paper towel then slice. Repeat the method for every slice.
Retailer leftover cheesecake in an hermetic container for as much as 3 days.
Freeze the cheesecake by wrapping it first in plastic wrap after which aluminum foil. Place in a freezer bag and freeze for as much as 3 months. I like to freeze particular person slices to get pleasure from later! Thaw in a single day within the fridge in a single day earlier than serving.
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- 2 ½ cups crushed gingersnap cookies
- ½ cup brown sugar
- 6 tablespoons unsalted butter, melted
- (3) 8–ounce packages of cream cheese
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 eggs
- 1 teaspoon vanilla extract
- ⅓ cup bitter cream
- ¼ cup heavy cream
- ¼ cup molasses
- Caramel Sauce
- Additional crushed ginger snaps
- Preheat the oven to 350 levels Fahrenheit. Line a spring-form pan with parchment paper.
- In a bowl, add the crushed ginger snaps, brown sugar, and melted butter. Combine along with a fork till mixed. Pour the combination into the springform pan and press firmly into the underside of the pan.
- Bake crust 5 minutes. Take away from the oven and let cool fully on a wire rack.
- Whereas the crust is cooling, add cream cheese to a separate massive mixing bowl. Beat with a hand mixer till creamy and lump-free. Add the sugar and brown sugar and blend into the cream cheese.
- Add the cinnamon, nutmeg, and ginger. Mix collectively till mixed
- Add every egg, separately, mixing in between every addition.
- Add molasses, heavy cream, bitter cream, and vanilla extract, mixing as soon as extra till every thing is easy.
- Place the springform pan on a baking sheet. Pour the cheesecake filling into the pan and unfold evenly, smoothing with the again of a spoon if mandatory.
- Bake for 60 minutes. The cheesecake can be barely wobbly within the center after this hour has handed.
- Flip off the oven off and open the door barely. Go away the cheesecake within the oven foe an extra 60 minutes.
- Take away the cheesecake from the oven and permit to chill to room temperature. Place within the fridge for 4 hours or in a single day.
- Prime with an elective layer of caramel sauce and extra gingersnap crumbs.
Key phrases: gingerbread cheesecake