Gingerbread Cheesecake Recipe

Name: Gingerbread Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CRUST; 2 cups finely ground gingersnaps; 6 tablespoons unsalted butter, melted; 2 tablespoons sugar; FILLING; 4 (8 ounce) packages cream cheese, softened; 1/2 cup packed light brown sugar; 1/2 cup sugar; 4 eggs; 1/2 cup sour cream; 1/2 cup molasses; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; TOPPING; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 tablespoon rum (optional)

Servings: persons

CRUST
2 cups finely ground gingersnaps
6 tablespoons unsalted butter, melted
2 tablespoons sugar
FILLING
4 (8 ounce) packages cream cheese, softened
1/2 cup packed light brown sugar
1/2 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
TOPPING
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon rum (optional)

1
Heat oven to 300u00b0F.
2
Combine all crust ingredients in medium bowl.
3
Press into bottom and halfway up sides of 9-inch springform pan.
4
Wrap outside of pan with piece of heavy-duty foil.
5
Refrigerate at least 30 minutes.
6
Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
7
Add eggs one at time, processing after each addition.
8
Add all remaining filling ingredients; pulse to combine.
9
Pour into crust
10
Place pan in large baking or broiler pan.
11
Add enough hot water to baking pan to come halfway up sides of springform pan.
12
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
13
Center should move slightly when pan is tapped but should not ripple as if liquid.
14
Remove cake from water bath; remove foil.
15
Cool on wire rack 1 hour.
16
Refrigerate, uncovered, overnight.
17
Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
18
Beat in rum until firm but not stiff peaks form.
19
Spread over top of cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRUST, 2 cups finely ground gingersnaps, 6 tablespoons unsalted butter, melted, 2 tablespoons sugar, and more.

Yes, Gingerbread Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cheesecake

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