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Gingerbread Cheesecake Recipe

This Gingerbread Cheesecake recipe is made with a delicious shortbread crust, gingerbread cheesecake filling, and a molasses mousse topping! It’s the perfect easy dessert recipe for the holidays! Gingerbread Cheesecake is the perfect marriage of the classic holiday gingerbread dessert and the always popular cheesecake.

The heat spices and flavors of this cheesecake are certainly nostalgic for me as my grandmother used to make gingerbread cake for us every year months throughout the vacations.

Gingerbread is one of my favorite flavors of the season. All the spices are just what this time of year is ready. And this cheesecake has 3 notable ingredients that make it specifically delicious – the shortbread crust, the thick and creamy cheesecake filling, and the smooth mousse topping. So fun!

The final cheesecake is fun, festive, and delicious! It was a big hit with all my taste testers and is perfect for the holidays – whether for a party or for your dinner table. I can’t wait for you to try it!

Gingerbread Cheesecake Layers

Gingersnap crust. I had never bought a box of gingersnaps before this past weekend, and it is clear that I can’t keep these crunchy, sweet little cookies sitting around. They’re just too good.
Creamy, rich cheesecake, layered with gingerbread. Remember this gingerbread loaf? We halved that recipe and layered the batter with the cheesecake. It all baked together in an amazingly delicious way.
Spiced Cool Whip topping. I added just a touch of nutmeg and ginger to the Cool Whip to give it a little kick. I love this light, refreshing layer on top of the rich, sweet cheesecake.
Crushed gingersnaps for a crunchy topping.

How to Make the Gingerbread Cheesecake Filling

The filling is flavored with brown sugar, molasses, and lots of tasty spices! Of course, ginger is the star of the show here, but there’s also a good bit of cinnamon and nutmeg, as well as some cloves. All the spices are what make gingerbread so darn tasty! Be sure not to mix the filling at too high of a speed, as it can add extra air to the filling and can cause cracks during the baking and cooling process.

Once the cheesecake is baked and cooled, you’ll want to add the mousse. It’s a molasses mousse with some cinnamon and nutmeg. You’ll add the mousse topping to the cheesecake while it’s still in the springform pan, then allow it to firm up a bit before removing the sides. The cheesecake is then finished off with some swirls of whipped cream and a few gingerbread men.

The final cheesecake is fun, festive, and delicious! It was a big hit with all my taste testers and is perfect for the holidays – whether for a party or for your dinner table. I can’t wait for you to try it!

FAQ

How do I know when the gingerbread cheesecake has finished baking?

For the perfect cheesecake texture, remove the cheesecake from the oven when only the center slightly jiggles. For this recipe that is between 50-55 minutes but all ovens are different so keep an eye on it after 45 mins.

How to Know if a Cheesecake is Done?

The biggest problem I have when baking cheesecakes is knowing when the cheesecake is done. With my failed cheesecake this past weekend, I took the cheesecake out too early because the top was starting to brown. I had a feeling in my gut that the cheesecake wasn’t done, but I didn’t want it to get any browner. Well, you guessed it. The center ended up being like a cheesecake pudding (which was quite tasty!).

You may also love my cheesecake recipes

Gingerbread Cheesecake Recipe
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Gingerbread Cheesecake Recipe

Difficulty:IntermediatePrep time: 20 minutesCook time: 50 minutesAdditional time:4 hours Total time:5 hours 10 minutesServings:4 servingsCalories:357 kcal Best Season:Winter

Description

The most festive Gingerbread Cheesecake! Filled with warming spices and topped with freshly whipped cream make this Christmas dessert irresistible!

Ingredients

Instructions

    Base

  1. Crush the biscuits/cookies using a food processor or a large bag and a heavy object like a rolling pin or frying pan. Transfer the crumbs to a medium-sized mixing bowl.
  2. Melt the butter in the microwave or in a small saucepan over low heat. Pour over the biscuit crumbs and use a wooden spoon to combine the ingredients together.
  3. Pour the mixture out into the lined cake pan and use the back of a spoon to press it into an even layer, coming 2/3 the way up the sides of the cake pan. Transfer to the fridge to set while making the filling.
  4. Gingerbread Filling

  5. Add the room temperature cream cheese and brown sugar to a medium-sized mixing bowl or the bowl of your stand mixer.
  6. Beat the cream cheese and sugar together for 3-4 minutes or until light and smooth.
    Crack in the eggs, one at a time, beating well in between each addition.
  7. Scrape down the sides of the bowl a few times to make sure all of the ingredients are combined evenly.
  8. Add the molasses, vanilla, ground ginger, cinnamon, and nutmeg. Mix again until combined.
  9. Pour the cheesecake filling into the cake pan on top of the base.
  10. Place in the oven for 50-55 minutes or until the cheesecake only slightly jiggles in the center.
  11. Let it cool completely in the pan, before transferring to the fridge for at least 2-3 hours.
  12. Remove the sides of the cake pan and peel the paper off the bottom of the cheesecake. Transfer to a serving plate.
  13. Cut slices of the cheesecake using a sharp knife, cleaning in between.
  14. Top each slice of cheesecake with some freshly whipped cream and a little sprinkle of cinnamon.

Notes

  • For the perfect cheesecake texture, remove the cheesecake from the oven when only the center slightly jiggles. For this recipe that is between 50-55 minutes but all ovens are different so keep an eye on it after 45 mins.
  • Store the gingerbread cheesecake in an airtight container in the fridge for up to 5 days. The cheesecake can be served refrigerated or at room temperature.
Keywords:Gingerbread Cheesecake

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