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Gingerbread Cheesecake Recipe

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★★★★★

5 from 135 reviews

This Gingerbread Cheesecake combines the rich creaminess of traditional cheesecake with the warm, spicy flavors of gingerbread spices. Featuring a buttery shortbread crust, a luscious molasses-infused filling, and a light ginger-spiced mousse topping, this festive dessert is perfect for holiday celebrations. The cheesecake is baked in a water bath to ensure a smooth and creamy texture, then chilled and topped with whipped cream and gingerbread men decorations for a beautiful finish.

Ingredients

Scale

Crust

  • 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs

Mousse Topping

  • 1 1/4 cup (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (45ml) molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 ounces (226g) cream cheese, softened

Whipped Cream for Decoration

  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine the shortbread crumbs, sugar, cinnamon, and melted butter. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath step. Set aside.
  2. Make Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, using low speed, blend the softened cream cheese, brown sugar, and all-purpose flour until smooth and well combined, taking care not to introduce too much air. Scrape down the bowl sides as needed. Add sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing gently until integrated. Add eggs one at a time, beating slowly and scraping the bowl between additions to ensure thorough mixing without overbeating.
  3. Assemble and Bake Cheesecake: Pour the filling into the prepared crust and spread evenly. Place the springform pan inside a larger roasting pan. Fill the larger pan with warm water to come halfway up the sides of the springform pan, ensuring the water level does not surpass the aluminum foil wrapped around the cheesecake pan. Bake for 1 hour and 20 minutes.
  4. Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to gently finish cooking and prevent cracking. Then crack the oven door open slightly and let it cool for an additional 30 minutes. Remove from oven and chill the cheesecake until it becomes firm, about 5-6 hours or preferably overnight.
  5. Prepare Mousse Topping: In a large bowl, whip the heavy cream, powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form. In a separate bowl, beat the 8 ounces of softened cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until fully combined.
  6. Add Mousse and Chill: Spread the mousse evenly over the chilled cheesecake while still in the springform pan. Refrigerate for another 1 to 2 hours until the mousse layer firms up.
  7. Whip Cream for Decoration: In a clean bowl, whip the remaining heavy cream with powdered sugar, ground cinnamon, and vanilla extract until stiff peaks form.
  8. Decorate and Serve: Carefully remove the cheesecake from the springform pan. Pipe the whipped cream around the edges of the cheesecake and decorate with gingerbread men as desired. Keep refrigerated until ready to serve.

Notes

  • Using a water bath ensures the cheesecake bakes evenly and prevents cracks.
  • Whipping the cream to stiff peaks is important for a light, airy mousse topping.
  • Letting the cheesecake cool gradually in the oven prevents sudden temperature changes that can cause cracks.
  • Chilling overnight yields the best texture and flavor.
  • Be sure to wrap the springform pan well to avoid water leaking into the cheesecake during baking.
  • This cheesecake is best served chilled and within 3-4 days.

Keywords: Gingerbread Cheesecake, Holiday Dessert, Molasses, Cream Cheese Dessert, Christmas Cheesecake, Festive Cheesecake

Find it online: https://kitchenbyclara.com/gingerbread-cheesecake-recipe/