Gingerbread Cheesecake

This Gingerbread Cheesecake is a delightful blend of creamy texture and warm spices that brings the essence of the holiday season straight to your table. Perfect for festive gatherings, this cheesecake stands out with its rich molasses flavor and hints of ginger, making it an ideal dessert for Christmas celebrations or cozy winter evenings. Whether you’re hosting a party or simply craving something sweet, this cheesecake is sure to impress your guests and family alike.

Why You’ll Love This Recipe

• Festive Flavor: The combination of gingersnap crumbs and spices creates a unique taste that embodies the holiday spirit.
• Creamy Texture: This cheesecake is wonderfully smooth, providing a rich mouthfeel that complements the spices perfectly.
• Simple Preparation: Despite its impressive look, this recipe is straightforward and easy to follow, perfect for bakers of all skill levels.
• Versatile Occasion: It makes a great centerpiece for holiday dinners or can be enjoyed as an everyday treat.
• Make-Ahead Friendly: Prepare it in advance to save time on busy days, allowing the flavors to meld beautifully.

Tools and Preparation

To create your Gingerbread Cheesecake successfully, you will need a few essential tools. Having the right equipment will ensure that your baking process goes smoothly.

Essential Tools and Equipment

• Springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Aluminum foil

Importance of Each Tool

• Springform pan: Allows for easy removal of the cheesecake without damaging its structure.
• Electric mixer: Ensures a smooth blend of ingredients, making it easier to achieve that creamy texture.
• Rubber spatula: Perfect for scraping down the sides of bowls and ensuring no batter goes to waste.

Ingredients

This gingerbread cheesecake is deliciously creamy with warm spices and a hint of molasses. It tastes like Christmas in cheesecake form, and makes for a unique holiday dessert.

For the Crust:

• 2 cups gingersnap crumbs (use a dry, crispy cookie)
• 2 tablespoons brown sugar
• 6 tablespoons unsalted butter (85 grams) (melted)

For the Filling:

• 24 ounces full-fat, brick-style cream cheese (680 grams) (softened to room temperature)
• 1/2 cup brown sugar (105 grams) (I used dark)
• 1/2 cup granulated sugar (100 grams)
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons cornstarch (AKA cornflour in the UK, or flour)
• 1/4 cup molasses (60 ml) (do not use blackstrap molasses)
• 2/3 cup sour cream (160 ml) (use full fat)
• 2 teaspoons vanilla extract
• 3 large eggs (whisked)

For Topping:

• 1/3 cup unsalted butter (75 grams) (cut into cubes)
• 1/2 cup brown sugar (105 grams) (packed, I used dark)
• 1/2 cup whipping cream (120 ml) (or heavy cream)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup whipping cream (120 ml)
• 2 teaspoons powdered sugar

How to Make Gingerbread Cheesecake

Step 1: Preheat the Oven

Preheat the oven to 325F degrees. Lightly grease a 9-inch springform pan with cooking spray. Wrap the outside of the pan with an oven bag and tie securely around the sides. Then wrap it in aluminum foil at least four times so that both bottom and sides are covered completely.

Step 2: Prepare the Crust

In a mixing bowl, combine gingersnap crumbs with brown sugar. Pour in melted butter and mix until thoroughly combined. Press this mixture firmly into the bottom of your prepared springform pan.

Step 3: Make the Filling

In another large bowl, beat softened cream cheese until smooth using an electric mixer. Gradually add both sugars while continuing to mix until well blended. Add ground ginger, cinnamon, nutmeg, cloves, cornstarch, molasses, sour cream, vanilla extract, and whisked eggs one at a time. Mix until creamy and fully combined.

Step 4: Bake

Pour the filling over your crust in the springform pan. Place this pan into a larger baking dish filled with boiling water halfway up its sides to create a water bath. Bake for about 60 minutes or until set but slightly jiggly in the center.

Step 5: Cool Down

Once baked, turn off oven heat and leave cheesecake inside for another hour with the door slightly ajar. Remove from water bath once cooled down. Refrigerate for at least four hours or overnight before serving.

Step 6: Prepare Topping

In a saucepan over medium heat, melt butter with packed brown sugar until bubbly. Stir in whipping cream and vanilla extract; cook briefly until thickened. Let cool before drizzling over chilled cheesecake.

Now you’re ready to enjoy this delightful Gingerbread Cheesecake!

How to Serve Gingerbread Cheesecake

Gingerbread cheesecake is a delightful dessert that brings warmth and flavor to any occasion. Here are some serving suggestions to enhance your experience.

With Whipped Cream

• Use freshly whipped cream for a light, airy touch that complements the rich cheesecake. You can sweeten it with a hint of powdered sugar for added flavor.

Garnished with Crushed Gingersnaps

• Sprinkle crushed gingersnap cookies on top for an extra crunch and a burst of ginger flavor that ties in beautifully with the cheesecake.

Drizzled with Caramel Sauce

• A drizzle of caramel sauce adds sweetness and a luxurious feel. You can make your own or use store-bought for convenience.

Served with Fresh Fruit

• Pair slices of gingerbread cheesecake with seasonal fruits like pears or apples. Their natural sweetness balances the richness of the cheesecake.

Accompanied by Tea or Coffee

• Serve your cheesecake alongside a warm cup of tea or coffee. The cozy flavors harmonize perfectly, making it an ideal pairing for holiday gatherings.

How to Perfect Gingerbread Cheesecake

To achieve the best gingerbread cheesecake, follow these essential tips.

• Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth and creamy texture.
• Don’t Overmix: Mix your batter just until combined to avoid incorporating too much air, which can lead to cracks during baking.
• Bake in a Water Bath: This technique helps regulate temperature and moisture, preventing cracks in your cheesecake while keeping it creamy.
• Cool Gradually: After baking, turn off the oven and let your cheesecake cool inside. This gradual cooling helps prevent sudden temperature changes that can cause cracking.

Best Side Dishes for Gingerbread Cheesecake

Pairing side dishes with gingerbread cheesecake can enhance its flavors and create a well-rounded meal. Here are some great options.

1. Spiced Apples: Sautéed apples with cinnamon and nutmeg bring warmth that complements the spices in the cheesecake.
2. Pumpkin Soup: A creamy pumpkin soup offers a savory contrast that balances the sweetness of the dessert.
3. Roasted Sweet Potatoes: Their natural sweetness pairs nicely, providing a hearty element to your meal.
4. Maple Brussels Sprouts: These roasted sprouts add a touch of bitterness and crunch, creating an interesting flavor dynamic.
5. Creamy Mashed Potatoes: Rich mashed potatoes serve as a comfort food classic that rounds out any holiday feast perfectly.
6. Cranberry Sauce: The tartness of cranberry sauce cuts through the richness of the cheesecake, adding brightness to each bite.

Common Mistakes to Avoid

Making a Gingerbread Cheesecake can be easy, but there are common pitfalls that might affect your final dessert.

• Boldly skip the water bath – Not using a water bath can lead to cracks in your cheesecake. Always prepare one by placing your springform pan inside a larger pan filled with boiling water.
• Boldly overlook ingredient temperatures – Using cold cream cheese or eggs can result in a lumpy batter. Ensure all ingredients are at room temperature before mixing.
• Boldly rush the cooling process – Allowing the cheesecake to cool too quickly can cause it to crack. Let it cool gradually at room temperature before refrigerating.
• Boldly ignore the oven temperature – Baking at too high of a temperature can cook the cheesecake unevenly. Stick to the recommended 325°F for best results.
• Boldly skip chilling time – Cutting into your cheesecake too soon will lead to a messy slice. Chill it for at least 4 hours, preferably overnight, for perfect slices.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Gingerbread Cheesecake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Gingerbread Cheesecake

• Wrap individual slices in plastic wrap and then foil for protection.
• It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

Reheating Gingerbread Cheesecake

• Oven – Preheat the oven to 250°F and warm slices for about 10-15 minutes.
• Microwave – Warm on low power in short bursts (about 15 seconds) until just warmed through.
• Stovetop – Place on a stovetop-safe dish over low heat, covered, until warmed.

Frequently Asked Questions

Here are some common questions about making Gingerbread Cheesecake.

How do I know when my Gingerbread Cheesecake is done?

Your cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools.

Can I make Gingerbread Cheesecake ahead of time?

Absolutely! This dessert is perfect for making a day or two in advance. Just ensure you store it properly in the fridge.

What can I substitute for sour cream in Gingerbread Cheesecake?

You can use Greek yogurt or crème fraîche as great alternatives that provide similar creaminess and tanginess.

How should I serve my Gingerbread Cheesecake?

Serve chilled with whipped cream on top and perhaps a sprinkle of ground nutmeg or cinnamon for added flavor.

Final Thoughts

This Gingerbread Cheesecake offers a delightful combination of creamy texture and festive flavors, making it an exceptional holiday treat. Feel free to customize it with different toppings like caramel sauce or seasonal fruits to match your taste preferences!