This gingerbread cheesecake is perfect for Christmas dessert! The cinnamon whipped cream is optional but it really adds a nice touch. Garnish with festive ginger cookies for extra wow factor.
Ingredients
- aluminum foil
- 2 cups gingerbread cookie crumbs
- 0.25 cups unsalted butter , melted
- 3 packages cream cheese , 8 ounce
- 1 cup dark brown sugar
- 0.33 cups unsulphured molasses
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground allspice
- 1 pinch salt
- 3 eggs , room temperature
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
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2
Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
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3
Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
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4
Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
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5
Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
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6
Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
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7
Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
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8
Top cheesecake with whipped cream just before serving.
Nutrition Facts
Per serving
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