How To Make Gingerbread Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Whipped cream, for topping
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) round springform pan.
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In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
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In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the molasses, ginger, cinnamon, nutmeg, and cloves. Mix until well combined.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Fold in the sour cream until just combined. Pour the cheesecake mixture over the crust in the pan.
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Bake for 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven and leave the cheesecake inside for another 30 minutes, then remove from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
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Before serving, decorate with whipped cream and sprinkle with additional gingersnap cookie crumbs if desired.
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Slice and serve chilled.
Nutrition
- Calories : 520kcal
- Total Fat : 29g
- Saturated Fat : 16g
- Cholesterol : 163mg
- Sodium : 520mg
- Total Carbohydrates : 58g
- Dietary Fiber : 2g
- Sugar : 37g
- Protein : 7g
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