Description
This gingerbread cheesecake is a creamy and rich holiday dessert infused with warm spices and a hint of molasses. Featuring a crispy gingersnap crust and a velvety cheesecake filling, it is perfect for festive occasions. The cake is topped with optional whipped cream and butterscotch sauce to complement the spicy flavors beautifully.
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs (use a dry, crispy cookie)
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter (85 grams), melted
Gingerbread Cheesecake Filling
- 24 ounces full-fat, brick-style cream cheese (680 grams), softened to room temperature
- 1/2 cup brown sugar (105 grams), dark preferred
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cornstarch (cornflour)
- 1/4 cup molasses (60 ml), not blackstrap
- 2/3 cup full-fat sour cream (160 ml)
- 2 teaspoons vanilla extract
- 3 large eggs, whisked
- Boiling water (for water bath)
Butterscotch Sauce
- 1/3 cup unsalted butter (75 grams), cut into cubes
- 1/2 cup brown sugar (105 grams), packed, dark preferred
- 1/2 cup whipping cream (120 ml) or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Whipped Cream
- 1/2 cup whipping cream (120 ml), cold
- 2 teaspoons powdered sugar
Instructions
- Prepare Oven and Pan: Preheat oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the pan’s outside with an oven bag and secure with the key lock tie. Then wrap the pan thoroughly with at least four layers of aluminum foil ensuring bottom and sides are fully covered for water bath protection.
- Make Gingersnap Crust: Crush gingersnap cookies finely using a food processor or place in a freezer bag and crush with a rolling pin. Combine cookie crumbs, brown sugar, and melted butter until the mixture feels like damp sand and holds together when squeezed. Press the crumb mixture evenly into the bottom of the prepared pan.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and keep oven on. This step helps set the crust before adding the filling.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese, brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth and creamy. Scrape down bowl sides and bottom as needed to ensure even mixing. Add molasses, sour cream, and vanilla extract; mix well. Slowly incorporate the whisked eggs on low speed, adding gradually until eggs are fully integrated and no streaks remain.
- Assemble and Bake: Pour the cheesecake batter over the baked crust in the springform pan. Place the wrapped springform pan into the center of a large roasting pan. Pour boiling water into the roasting pan to about 1/2 to 1 inch depth to create a water bath for gentle and even baking. Place in the oven and bake for 50-60 minutes until the top is just set with slight wobble in the center.
- Cool Cheesecake: Turn off oven and prop open oven door. Let cheesecake cool gradually inside oven for about 20 minutes. Then remove from oven and cool to room temperature on a wire rack. Once cooled, remove springform pan from water bath, cover cheesecake with aluminum foil, and refrigerate for at least 6 hours or overnight to fully set.
- Prepare Butterscotch Sauce: In a small saucepan over low heat, combine cubed butter and brown sugar. Stir gently as mixture melts and bring to a gentle boil for 1 minute, stirring constantly. Carefully add cream and continue stirring. Bring to a gentle boil for 3-4 minutes, ensuring mixture does not burn and thickens slightly. Remove from heat and stir in vanilla extract and salt. Set aside to cool slightly.
- Make Whipped Cream: In a chilled bowl, whip cold whipping cream with powdered sugar until firm peaks form. Chill until ready to serve.
- Serve: Remove chilled cheesecake from fridge. Run a sharp knife around the edges of the pan to loosen. Unlatch and remove springform ring. If condensation is present on top, gently blot with a paper towel. Optionally, pipe whipped cream rosettes around edges using a piping bag fitted with a 1M tip and decorate with small gingerbread cookies. Slice cleanly through crust with a sharp knife. Serve each slice with a drizzle of the butterscotch sauce.
Notes
- Use crunchy, dry gingersnap cookies like Ginger Nut for the crust; soft or chewy cookies will not hold the crust texture.
- Ensure cream cheese, sour cream, and eggs are all at room temperature before mixing for smoothest filling texture.
- Avoid blackstrap molasses; cooking molasses or fancy molasses are preferable for flavor balance.
- Store leftover cheesecake covered airtight in the refrigerator for up to 5 days.
- The nutritional info is approximate and excludes toppings like whipped cream and butterscotch sauce. It assumes 14 even slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
