Gingerbread Cheesecake
1 h 40 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Bold, cozy, and unapologetically spiced, this gingerbread cheesecake layers a velvety molasses-kissed filling over a crunchy gingersnap crust so you actually taste the gingerbread.
Make it ahead for Thanksgiving, Christmas, or any holiday party; it slices clean, holds its shape, and disappears fast because the spices are confident and the texture is lush.
Ingredients (12 servings)
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Ingredients for the Gingerbread Crust:
- 1½ cups ginger snap cookies, crumbled ginger snap cookies 0.38 lb
- ¼ cup light brown sugar light brown sugar 1.72 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
Ingredients for the Cheesecake Filling:
- 3 blocks (8 oz each) cream cheese, softened cream cheese 24 oz (8 oz each)
- ¾ cup granulated sugar granulated sugar
- ¼ cup light brown sugar light brown sugar 1.72 oz
- ¾ cup sour cream sour cream 6 oz
- ¼ cup unsulphured molasses unsulphured molasses 2 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1 Tbsp cornstarch cornstarch 0.29 oz
- 2 tsp ground ginger ground ginger 0.13 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ¼ tsp whole cloves whole cloves 0.03 oz
- ¼ tsp salt salt
- 3 large eggs, room temperature large eggs 3 ct
Ingredients for Topping (Optional):
- whipped cream heavy cream 4 fl oz (for whipped cream)
- ginger snap cookies ginger snap cookies 0.13 lb
- ground cinnamon ground cinnamon 0.09 oz
How to Make Gingerbread Cheesecake
-
Prep the pan and oven
Heat oven to 325 F and place a rack in the lower-middle position.
Line the bottom of a 9 inch springform pan with parchment, lightly grease the sides, then wrap the outside with two wide layers of heavy-duty foil to prevent leaks.
Set a full kettle of water to boil and place a large roasting pan on the oven rack for the water bath.
-
Make the gingerbread crust
In a bowl, combine the crumbled ginger snaps, light brown sugar, and cinnamon, then stir in the melted butter until the crumbs feel like wet sand.
Press the mixture firmly into the pan, packing the bottom and about 1 inch up the sides using the bottom of a flat glass for even pressure.
Bake 10 minutes, then cool on a rack while you make the filling.
-
Beat the cream cheese mixture
With a stand mixer or hand mixer, beat the softened cream cheese on medium speed until completely smooth and glossy, scraping the bowl and paddle often.
Add the granulated sugar and light brown sugar and beat until no graininess remains.
Mix in the sour cream, molasses, and vanilla on medium-low just until combined.
-
Add spices and starch
Whisk together cornstarch, ginger, cinnamon, nutmeg, cloves, and salt in a small bowl.
Sprinkle this into the batter and mix on low until fully incorporated, scraping the bowl so there are no spice pockets.
-
Add the eggs gently
Add the eggs one at a time on low speed, mixing about 15 seconds per egg until just blended to avoid whipping in extra air.
Tap the bowl on the counter a few times to release bubbles, then pour the batter into the crust and smooth the top.
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Bake in a water bath
Place the foil-wrapped pan in the roasting pan and pour in the hot water to reach about halfway up the sides of the springform.
Bake 60 to 70 minutes until the edges are set and the center wobbles like firm Jell-O with a 2 to 3 inch jiggle zone, or reads about 150 F on an instant-read thermometer inserted near the center.
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Cool slowly to prevent cracks
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Remove the pan from the bath, carefully unwrap the foil, and run a thin knife around the edge to loosen.
Cool on a rack until just warm, then chill uncovered 1 hour, cover, and refrigerate at least 6 hours or overnight.
-
Finish and serve
Release the springform, slide the cheesecake onto a serving plate, and top with whipped cream, crushed ginger snaps, and a light sprinkle of cinnamon.
Slice with a hot, clean knife, wiping the blade between cuts for tidy wedges.
Substitutions
- Ginger snaps -> Speculoos cookies
- Speculoos keep the warm spice vibe but lean caramel and slightly less zingy, giving a smoother, toffee-forward crust that pairs beautifully with molasses.
- Sour cream -> Full-fat Greek yogurt
- Greek yogurt adds the same tang and moisture with a touch more body, producing a creamy set and a slightly brighter finish.
- Molasses -> 2 tablespoons dark brown sugar + 2 tablespoons maple syrup
- This blend mimics molasses depth with gentle maple notes, keeping color and richness while softening any bitterness.
Tips
- Bloom spices for the crust
- Warm the melted butter with the cinnamon for 30 seconds before mixing into the crumbs so the fat unlocks the spice aroma and you get a louder gingerbread nose.
- Room-temperature dairy is non-negotiable
- Softened cream cheese and room-temp sour cream prevent lumps and reduce mixing time, which keeps air out and texture ultra silky.
- Build a no-leak water bath
- Use extra-wide heavy-duty foil or a silicone cheesecake wrap, and set the springform on a thin kitchen towel in the roasting pan to keep bubbles from rattling up into the crust.
- Stop baking on the wobble
- Pull it when the outer ring is set and the center jiggles in a tight circle, or when you hit around 150 F inside, because carryover heat will finish the set without cracking.
- Release the edge early
- Running a thin knife around the perimeter right after baking prevents the top from tearing as it contracts during cooling.
- Showroom slices every time
- Dip a long knife in hot water, wipe dry, slice, then repeat so every piece is clean and sharp.
Nutrition Facts *
| Energy | 518 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 31 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cheesecake cracked. What went wrong and how do I fix it?
- Overbaking, cold drafts, or too much air in the batter can crack the top. Stop baking on a wobble, cool slowly with the door cracked, and mix the eggs on low. If it cracks, chill, then cover with whipped cream or a thin sour cream topping to hide and soften the look.
- How do I keep the water bath from leaking and making the crust soggy?
- Wrap the pan with two layers of extra-wide heavy foil or use a silicone wrap. Set the pan on a thin towel in the roasting pan so water does not bounce in. If a leak happens, chill overnight to firm the crust and serve slightly colder, which masks sogginess.
- Can I skip the water bath?
- Yes. Place a pan of hot water on the lower rack and bake at 300 F for a bit longer until you get that same wobble. The edge will brown a touch more, but the texture stays creamy if you do not overbake.
- Is blackstrap molasses okay here?
- Blackstrap is quite bitter. If that is all you have, use 1 tablespoon blackstrap plus 3 tablespoons maple syrup or honey to keep the gingerbread depth without overpowering bitterness.
- How do I know it is actually done in the center?
- Check for a 2 to 3 inch jiggly center with set edges, or verify around 150 F at the center with an instant-read thermometer for a clean, creamy set after chilling.
- Can I make it ahead or freeze it?
- Absolutely. Cheesecake is better the next day. To freeze, chill fully, remove the ring, wrap the whole cake or slices tightly in plastic then foil, and freeze up to 2 months. Thaw overnight in the fridge uncovered, then cover once the surface dries.
Serving Suggestions
This one loves a drizzle of warm salted caramel or a quick orange-zest syrup, which brightens the spices and makes the molasses sing.
Serve with strong coffee or a not-too-sweet bourbon to keep up with the gingerbread swagger, and if you are feeling extra, fold chopped candied ginger into the whipped cream for a little bite with every cloud.
More pairings:
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