Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with the creamy richness of classic cheesecake. Featuring a crunchy gingersnap crust, a smooth molasses-spiced filling, and a luscious homemade salted caramel topping, it’s a festive dessert perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Gingersnap Crust
- 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags of cookies, finely crushed)
- 6 tablespoons unsalted butter, melted
Gingerbread Cheesecake
- 24 ounces cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup molasses (not blackstrap)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 4 large eggs, room temperature
Salted Caramel
- 1 cup white granulated sugar
- 4 tablespoons unsalted butter, room temperature and cubed
- 1/2 cup heavy cream, room temperature
- 1 teaspoon salt
Instructions
- Prepare the Gingersnap Crust: Preheat your oven to 325°F (163°C) and spray an 8- or 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle, then spray again to ensure easy release.
- Make Crumbs: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a bowl and mix in the melted butter using a fork until combined.
- Press Crust: Pour the crumb mixture into the springform pan. Using your hands, press the crumbs firmly up about two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to compact the crust evenly and firmly.
- Bake Crust: Place the crust in the oven and bake for 14 minutes. Remove and allow it to cool while preparing the filling.
- Mix Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese and sugar on high speed for 2 minutes until smooth and fluffy.
- Add Remaining Filling Ingredients: Add sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg to the cream cheese mixture. Mix on medium speed until fully combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Finish mixing by gently stirring with a rubber spatula to avoid overmixing.
- Assemble in Pan: Pour the cheesecake batter over the pre-baked crust in the springform pan.
- Prepare Water Bath: Choose one method for a water bath to ensure even baking and prevent cracking: (1) Place the springform pan inside a 10-inch cake pan, then place that inside a large roasting pan filled halfway up with hot water, or (2) tightly wrap the springform pan twice with aluminum foil and set it inside a roasting pan filled halfway with hot water. Both help insulate and keep moisture around the cheesecake during baking.
- Bake Cheesecake: Bake for 70–80 minutes until the edges are set and the center has a slight jiggle when gently shaken.
- Cool Slowly: Turn off the oven and crack open the door. Let the cheesecake sit inside for 30 minutes to cool gradually and avoid cracking. Then remove from oven and place on a cooling rack to cool completely.
- Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to fully set.
- Make Salted Caramel: In a medium saucepan over medium heat, add the sugar and whisk continuously. Although the sugar will clump at first, keep whisking until it melts completely and turns an amber color (this happens quickly, under 30 seconds). Remove from heat.
- Add Butter: Whisk in half the cubed butter until melted and combined, then whisk in the remaining butter. The mixture will bubble vigorously.
- Add Cream and Salt: Warm the heavy cream in the microwave for about 30 seconds until hot. Slowly pour the cream into the caramel while whisking continuously. Stir in salt and vanilla extract until smooth.
- Cool Caramel: Transfer the caramel to a glass container and allow it to cool completely.
- Add Caramel Topping: Remove the sides and parchment paper from the cheesecake. If needed, warm the caramel in the microwave for 10 seconds to make it pourable. Pour about half of the caramel over the cheesecake evenly before serving.
Notes
- Bring all dairy ingredients (cream cheese, sour cream, heavy cream, butter) to room temperature about 2 hours before starting for the best texture and blending.
- Use molasses that is not blackstrap for a sweeter, milder flavor in the cheesecake filling.
- Be cautious with the water bath to avoid water leaks into the crust; wrapping the pan tightly is recommended for safety.
- Allow the cheesecake to chill thoroughly for the cleanest slices when serving.
- Store leftover caramel in the refrigerator and gently warm before using again.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
