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Description
A festive gingerbread cheesecake perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup melted butter
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream
- 1/4 cup molasses
- Whipped cream for topping (optional)
- Crushed gingerbread cookies for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine gingerbread cookie crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Remove from oven and let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, ground ginger, cinnamon, cloves, and nutmeg.
- Add sour cream and molasses, mixing until just combined.
- Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
- Serve chilled, topped with whipped cream and crushed gingerbread cookies if desired.
Notes
- Ensure your cream cheese is at room temperature for a smooth filling.
- Do not overmix the batter once the eggs are added.
- Cooling the cheesecake gradually prevents cracking.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg