Description
This Gingerbread Cheesecake recipe combines the richness of a traditional cheesecake with the warm, spicy flavors of gingerbread. Featuring a gingersnap crust made with browned butter, a creamy gingerbread-spiced cheesecake filling, a white chocolate gingerbread ganache topping, and a dollop of whipped cream, this festive dessert is perfect for holiday celebrations or any time you crave a comforting, elegant treat.
Ingredients
Scale
For the Brown Butter:
- 1 cup (224 g) unsalted butter
For the Gingersnap Crust:
- 44 gingersnap cookies (285 g)
- 1/2 cup (120 ml) brown butter from above
- 2 tbsp (28 g) brown sugar
For the Gingerbread Cheesecake:
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 cup (220 g) brown sugar, packed
- 3 tbsp (24 g) cornstarch
- Remaining brown butter from above (approx. 1/2 cup or 120 ml)
- 1/3 cup (82 g) sour cream, at room temperature
- 1/4 cup (85 g) molasses
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 eggs, at room temperature
- 2 egg yolks, at room temperature
For the Gingerbread Ganache:
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tbsp (45 ml) heavy cream
- 1/2 tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg
- Pinch of allspice
- Pinch of cloves
For the Whipped Cream:
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
Instructions
- Make Brown Butter: Add the butter to a pot over medium heat. Melt and let it simmer until foamy and browned with a nutty aroma, about 10 minutes. Remove from heat. Measure out 1/2 cup (120 ml) brown butter for the crust; reserve the rest for the cheesecake batter.
- Prepare the Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with about 8 layers of tinfoil extending 2 inches up to prevent water bath leakage. Alternatively, use a 10-inch pan inside a bigger roasting pan to create a water bath without direct contact with water.
- Pulse Cookies: In a food processor, pulse 44 gingersnap cookies until finely ground.
- Combine Crust Ingredients: Add 1/2 cup brown butter and 2 tbsp brown sugar to the ground cookies and pulse until combined.
- Press Crust: Press the crust mixture into the bottom and 1 inch up the sides of the prepared pan using a 1/4 cup measuring cup for ease.
- Bake Crust: Bake for 10 minutes, then allow to cool completely while preparing the filling.
- Prepare Cheesecake Batter: In a stand mixer bowl fitted with a paddle attachment, blend 32 oz cream cheese, 1 cup brown sugar, and 3 tbsp cornstarch on medium speed for 2 minutes until smooth. Scrape sides.
- Add Flavorings: Mix in remaining brown butter, 1/3 cup sour cream, 1/4 cup molasses, 2 tsp vanilla, 1 tbsp cinnamon, 1 tbsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/4 tsp cloves for 1 minute. Scrape sides again.
- Preheat Water Bath: Place a pot of water on the stove to boil enough to reach 1 1/2 inches up the springform pan sides during baking.
- Add Eggs: On low speed, add 3 eggs and 2 egg yolks one at a time, fully mixing each before adding the next. Do not overmix.
- Pour Batter: Pour the cheesecake batter into the cooled crust.
- Set up Water Bath: Place the springform pan inside a large roasting pan; slowly pour boiling water around the pan, avoiding splashing the batter. If using the 10-inch pan method, place the springform pan inside the 10-inch pan first, then into the roasting pan, and pour water around the 10-inch pan.
- Bake Cheesecake: Bake at 350°F (175°C) for 1 hour. Then turn off oven, crack the door open with a wooden utensil, and let cheesecake remain for 1 additional hour to cool gradually in the oven.
- Cool and Chill: Remove cheesecake from oven; run a butter knife along sides to loosen crust. Cool completely on the counter, then refrigerate for at least 8 hours or overnight.
- Remove from Pan: Carefully release the springform pan and transfer the cheesecake to a serving plate once chilled.
- Make Gingerbread Ganache: In a double boiler over medium heat (or microwave in 10-second increments), melt together 4.5 oz chopped white chocolate and 3 tbsp heavy cream stirring until smooth.
- Add Spices: Stir in 1/2 tbsp molasses, 1/4 tsp cinnamon, 1/4 tsp ginger, and pinch each of nutmeg, allspice, and cloves until well combined.
- Make Whipped Cream: Beat 3/4 cup heavy cream with 1/4 cup powdered sugar on high speed until stiff peaks form, about 1-2 minutes. Transfer to a piping bag fitted with a decorative tip.
- Assemble: Pour the gingerbread ganache evenly over the cheesecake and smooth with a mini offset spatula. Chill for 10 minutes to set the ganache.
- Decorate: Pipe whipped cream around the cheesecake edges. Optionally top with mini gingerbread men and sugared cranberries. Serve immediately.
- Store Leftovers: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth batter without lumps.
- Wrapping the springform pan well is crucial to prevent water from seeping in during the water bath baking.
- Do not overmix the batter after adding eggs to avoid cracking or dense texture.
- The water bath helps the cheesecake bake evenly and prevents cracking by maintaining humidity.
- If you have a 10-inch pan, use it as a shield inside the roasting pan instead of heavy tinfoil wrapping for easier cleanup.
- Allow the cheesecake to fully chill for best texture and flavor development.
- Use a mini offset spatula for smooth ganache application.
- Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 540
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg
