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Gingerbread Cheesecake Recipe

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★★★★★

4.7 from 71 reviews

This Gingerbread Cheesecake recipe combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake base and a light molasses mousse topping. Baked in a water bath to ensure a smooth texture and prevent cracks, this festive dessert is perfect for holiday gatherings and celebrations.

Ingredients

Scale

For the Crust

  • 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted

For the Cheesecake Filling

  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs

For the Mousse Topping

  • 1 1/4 cup (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (45ml) molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 ounces (226g) cream cheese, softened

For the Whipped Cream Decoration

  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine shortbread crumbs, sugar, and cinnamon. Stir in melted butter until the mixture is moist. Firmly press this crust mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath baking.
  2. Prepare the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the softened cream cheese, light brown sugar, and flour together at low speed until smooth and well combined, avoiding too much air incorporation to prevent cracks. Scrape down the sides as needed.
  3. Add wet ingredients and spices: Mix in sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves at low speed until evenly incorporated.
  4. Incorporate eggs: Add eggs one at a time, beating slowly and scraping down the bowl after each addition to ensure a smooth, homogeneous mixture.
  5. Assemble and bake the cheesecake: Pour the filling evenly over the cooled crust. Place the springform pan (wrapped in foil) into a larger baking pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, ensuring water does not exceed the top edge of the foil.
  6. Bake the cheesecake: Bake for 1 hour 20 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and let it cool inside for another 30 minutes.
  7. Chill the cheesecake: Remove from oven and refrigerate for 5-6 hours or overnight until firm.
  8. Make the mousse topping: In a large bowl, whip heavy cream, powdered sugar, molasses, cinnamon, and nutmeg together until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined into a light mousse.
  9. Top and chill: Spread the mousse evenly over the chilled cheesecake while still in the springform pan. Refrigerate for 1-2 hours until the mousse is firm. Then carefully remove the sides of the springform pan.
  10. Prepare whipped cream decoration: Whip heavy cream, powdered sugar, cinnamon, and vanilla extract together until stiff peaks form.
  11. Decorate and serve: Pipe the whipped cream around the edges of the cheesecake. Optionally, decorate with gingerbread men or other festive items. Keep refrigerated until ready to serve.

Notes

  • Use room temperature ingredients for best mixing results and to avoid lumps in the batter.
  • Covering the springform pan with foil prevents water from the water bath from leaking into the crust.
  • Use low mixer speed when incorporating ingredients to minimize air and reduce chance of cracks.
  • Chilling overnight helps set the cheesecake fully and enhances flavor melding.
  • The water bath technique promotes even cooking and prevents cracking.
  • Decorate the cheesecake just before serving to maintain the best texture and appearance.

Keywords: gingerbread cheesecake, holiday dessert, molasses cheesecake, creamy cheesecake, festive dessert

Find it online: https://liamjayne.com/gingerbread-cheesecake-recipe/