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.
Serves:
Ingredients
For Cheesecake:
- 2cupsgingerbread cookie,crumbs
- ¼cupunsalted butter,melted
- 8ozcream cheese,3 packages at room temperature
- 1cupdark brown sugar
- ⅓cupunsulphured molasses
- 1tbsplemon juice
- 1tbspvanilla extract
- 2tspground ginger
- 1½tspground 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:
-
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.
-
Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
-
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.
-
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.
-
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.
-
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.
-
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:
-
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.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!