🍪 Gingerbread Cheesecake 🎄✨
A spiced holiday cheesecake with a gingersnap crust, molasses filling, and festive whipped cream topping!
Ingredients
Crust
- 2½ cups (250 g) gingersnap cookie crumbs (about 24 cookies)
- 6 tbsp (85 g) unsalted butter, melted
- ⅛ tsp fine sea salt
- (Substitute: graham cracker crumbs for milder spice)
Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup dark molasses
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For Serving (Optional)
- Freshly whipped cream (1 cup heavy cream + 2 tbsp sugar, whipped)
- Dusting of cinnamon or crushed gingersnaps
Instructions
- Prep & Preheat: Preheat oven to 350°F (175°C). Wrap springform pan with foil and place on baking sheet.
- Make Crust: Mix crumbs, butter, and salt until damp sand texture. Press into pan bottom and sides. Chill 10 minutes.
- Mix Filling: Beat cream cheese and sugar until smooth (~2 minutes). Add eggs one at a time. Mix in molasses, vanilla, and spices on low speed.
- Bake: Pour filling into crust. Bake 35–40 minutes until edges set and center jiggles slightly. Internal temp should reach 150°F (65°C).
- Cool Gradually: Turn off oven, crack door, and cool inside for 1 hour. Then cool on wire rack for 2 hours.
- Chill Thoroughly: Cover and refrigerate at least 6 hours (overnight best).
- Serve: Release springform collar. Slice with hot, dry knife. Top with whipped cream and cinnamon dusting.
Details
- Prep Time: 25 minutes
- Bake Time: 40 minutes
- Chill Time: 6+ hours
- Total Time: ~7 hours
- Yield: 10–12 slices
- Kcal: ~430 kcal per slice
✨ A cozy holiday cheesecake infused with warm spices and molasses—perfect for Christmas gatherings!