Gingerbread Cheesecake Recipe

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Flenn Published: December 16, 2020 Modified: July 12, 2021
Gingerbread Cheesecake Recipe

How To Make Gingerbread Cheesecake

‘Tis the season to be merry! Celebrate the yuletide holiday with this savory and aromatic gingerbread cheesecake with distinct cinnamon and nutmeg flavor.

Preparation: 30 minutes
Cooking: 1 hour
Cool Time: 5 hours
Total: 6 hours 30 minutes

Serves:

Ingredients

For Cheesecake:

  • 2cupsgingerbread cookie,crumbs
  • ¼cupunsalted butter,melted
  • 8ozcream cheese,3 packages at room temperature
  • 1cupdark brown sugar
  • cupunsulphured molasses
  • 1tbsplemon juice
  • 1tbspvanilla extract
  • 2tspground ginger
  • tspground cinnamon
  • ½tspground cloves
  • ½tspground nutmeg
  • ¼tspground allspice
  • 1pinchsalt
  • 3eggs,at room temperature

For Cinnamon Whipped Cream:

  • 1cupheavy whipping cream
  • ¼cupconfectioners’ sugar,or to taste
  • ½tspvanilla extract
  • ½tspcinnamon,or to taste
  • 1pinchsalt

Equipments

  • aluminum foil

Instructions

Cheesecake:

  1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.

  2. Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.

  3. Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined.

  4. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.

  5. Place the springform pan into a larger baking pan, and fill the baking pan with 1-inch hot water, making sure no water gets into the cheesecake batter.

  6. Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.

  7. Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.

Cinnamon Whipped Cream:

  1. Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.

  2. Top cheesecake with whipped cream just before serving.

Nutrition

  • Calories: 234.16kcal
  • Fat: 14.85g
  • Saturated Fat: 8.45g
  • Trans Fat: 0.36g
  • Monounsaturated Fat: 4.11g
  • Polyunsaturated Fat: 0.80g
  • Carbohydrates: 23.20g
  • Fiber: 0.33g
  • Sugar: 19.52g
  • Protein: 2.58g
  • Cholesterol: 73.66mg
  • Sodium: 122.15mg
  • Calcium: 59.70mg
  • Potassium: 187.56mg
  • Iron: 1.58mg
  • Vitamin A: 150.25µg
  • Vitamin C: 0.49mg
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