Gingerbread Cheesecake

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Welcome to the ultimate gingerbread cheesecake recipe that will elevate your dessert game to new heights! This delectable fusion of creamy cheesecake and spiced gingerbread creates a holiday treat that is perfect for any festive gathering or cozy night in. Imagine a rich, velvety filling made from softened cream cheese, combined with the warm flavors of ground ginger, cinnamon, and nutmeg, all sitting atop a crunchy crust of crushed gingerbread cookies. Not only is this gingerbread cheesecake a visual delight, but it also delivers a taste experience that will have your guests asking for seconds. Whether you're looking to impress at a holiday party or simply satisfy your sweet tooth, this recipe is a must-try. Best of all, it can be made ahead of time, allowing the flavors to meld beautifully in the refrigerator. Get ready to indulge in a slice of seasonal bliss!

Ingredients

gingerbread cookies

Use store-bought gingerbread cookies for convenience, or make your own using molasses, flour, and spices. If you're looking for a gluten-free option, crushed gluten-free ginger snaps can be substituted.

unsalted butter

Unsalted butter is recommended for better control over the saltiness of the dish. If you're out of butter, coconut oil or margarine can be used as a substitute, but make sure to melt them beforehand.

cream cheese

Ensure the cream cheese is fully softened to room temperature for a smooth batter. For a lighter option, consider using Neufchâtel cheese, which has lower fat content but similar taste.

granulated sugar

For a less sweet cheesecake, reduce the sugar to ½ cup. You can also substitute with brown sugar for a richer flavor or use a sugar alternative like erythritol or stevia for a low-calorie option.

sour cream

Full-fat sour cream will provide the best creaminess. If you need a substitute, Greek yogurt works well for a tangy flavor and similar texture.

eggs

Make sure the eggs are at room temperature to help with the mixing process. For a vegan alternative, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) or silken tofu blended until smooth.

vanilla extract

Use pure vanilla extract for the best flavor. If you don't have any, vanilla bean paste or even a pinch of vanilla powder can work in a pinch.

ground ginger

Freshly grated ginger can be used for a more intense flavor, but use it sparingly as it is stronger than ground ginger. If you want to enhance the spice profile, consider adding a pinch of ground allspice.

ground cinnamon

Ceylon cinnamon is preferred for its sweeter and more complex flavor profile compared to regular cassia cinnamon. You can also mix in a bit of cardamom for an interesting twist.

nutmeg

Freshly grated nutmeg has a more potent flavor than pre-ground nutmeg, so consider using it if you have it on hand. If you're out of nutmeg, you can replace it with allspice or simply omit it.

Cooking Steps

  • Step 1: Preheat the Oven

    Begin by preheating your oven to 325°F (160°C). This step is crucial as it ensures that your cheesecake bakes evenly. Make sure the oven is fully preheated before you put your cheesecake in.
  • Step 2: Prepare the Crust

    In a medium-sized bowl, mix 1 ½ cups of crushed gingerbread cookies with 5 tablespoons of melted unsalted butter. Use a fork or your hands to combine until the mixture resembles wet sand.
  • Step 3: Form the Crust in the Pan

    Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Use the back of a measuring cup or your hands to pack it tightly; this will help prevent it from crumbling once baked.
  • Step 4: Make the Cheesecake Filling

    In a large mixing bowl, use an electric mixer to beat 24 ounces of softened cream cheese and ¾ cup of granulated sugar together until smooth and creamy. This should take about 3-5 minutes. Scrape down the sides of the bowl to ensure everything is well mixed.
  • Step 5: Add Remaining Ingredients

    Add 1 cup of sour cream, 3 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and ¼ teaspoon of nutmeg into the cream cheese mixture. Mix until fully combined and smooth. Avoid overmixing to prevent incorporating too much air into your batter.
  • Step 6: Pour Batter Over Crust

    Carefully pour the cheesecake batter over the crust in the springform pan, smoothing out the top with a spatula. This ensures an even bake and a beautiful presentation.
  • Step 7: Bake the Cheesecake

    Place the springform pan in the preheated oven and bake for about 60 minutes. The center should be set but still slightly jiggly. Keep an eye on it to avoid overbaking.
  • Step 8: Cool in the Oven

    Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks on the surface.
  • Step 9: Refrigerate Before Serving

    After it has cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. This helps it set properly and enhances the flavors. Serve chilled and enjoy your delicious gingerbread cheesecake!

Frequently Asked Questions

How do I prepare gingerbread cookies for the crust?

To prepare gingerbread cookies for the crust, simply crush them into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. You need 1 ½ cups of crushed cookies.

What is the best way to soften cream cheese?

The best way to soften cream cheese is to leave it out at room temperature for about 30 minutes before you start. If you're in a hurry, you can cut it into small cubes and microwave it on low power for about 10-15 seconds, checking frequently to ensure it doesn't melt.

How can I tell when the cheesecake is done baking?

When the cheesecake is done baking, the edges will be set while the center will still be slightly jiggly. It’s important not to overbake it, as this can cause cracks. Remember, it will continue to set as it cools.

What should I do if my cheesecake cracks while baking?

If your cheesecake cracks, don’t worry! You can hide the cracks by topping it with whipped cream, chocolate ganache, or a fruit compote. To prevent cracking in the future, try baking the cheesecake in a water bath.

How long should I cool the cheesecake before refrigerating?

After baking, let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks. Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. Just make sure to store it covered in the refrigerator, and it will taste delicious when you’re ready to serve it.

What’s the best way to slice the cheesecake?

To slice the cheesecake cleanly, dip a knife in hot water, wipe it dry, and then cut through the cheesecake. Repeat this process for each slice to keep the edges clean.

Is there an easy way to remove the cheesecake from the springform pan?

Yes! Once the cheesecake is completely cooled and set, run a thin knife around the edge of the pan before releasing the latch. This helps separate the cheesecake from the sides without sticking.

What can I substitute for sour cream?

If you don’t have sour cream, you can substitute it with plain Greek yogurt, which will give a similar tangy flavor and creamy texture.

How do I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should keep well for about 3-5 days.

Additional Information

Dietary Considerations

For a gluten-free option, substitute the gingerbread cookies with gluten-free ginger snaps or almond flour crust. To make the cheesecake dairy-free, use a vegan cream cheese alternative and coconut yogurt instead of sour cream. If you want to reduce sugar, consider using a sugar substitute suitable for baking, such as erythritol or stevia, keeping in mind that this may alter the texture slightly.

Pairings

This Gingerbread Cheesecake pairs beautifully with a spiced chai tea or a glass of dessert wine, such as a late harvest Riesling or Moscato, which complements the warm spices of the cheesecake. For a richer option, consider serving with a scoop of vanilla ice cream or a dollop of freshly whipped cream infused with a hint of cinnamon.

Serving Suggestions

Serve the cheesecake chilled, garnished with a sprinkle of crushed gingerbread cookies on top for added texture. You can also add a drizzle of caramel sauce or a dusting of cocoa powder for visual appeal. Consider placing a few whole gingerbread cookies on the side for a festive touch. For a more elegant presentation, slice the cheesecake into wedges and serve on a decorative plate with a sprig of mint or a few cranberries for color.

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Gingerbread Cheesecake

Gingerbread Cheesecake
80 min
$15
350 kcal
Difficulty: 30%
Servings: 10

Allergens:

DairyWheatEggs

Dietary Tags:

Vegetarian

Cuisine:

American

Course:

Dessert

Tags:

DessertCheesecakeHolidayCreamy

Description

A rich and creamy cheesecake with a delightful gingerbread flavor, perfect for the holidays!

Ingredients

  • gingerbread cookies: 1 ½ cups, crushed
  • unsalted butter: 5 tablespoons, melted
  • cream cheese: 24 ounces, softened
  • granulated sugar: ¾ cup
  • sour cream: 1 cup
  • eggs: 3
  • vanilla extract: 1 teaspoon
  • ground ginger: 1 teaspoon
  • ground cinnamon: 1 teaspoon
  • nutmeg: ¼ teaspoon

Date Created:

11/21/2024