Gingerbread Cheesecake


Gingerbread Cheesecake



aluminum foil

2 cups gingerbread cookie crumbs

¼ cup unsalted butter, melted

3 (8 ounce) packages cream cheese, at room temperature

1 cup dark brown sugar

⅓ cup unsulphured molasses

1 tablespoon lemon juice

1 tablespoon vanilla extract

2 teaspoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 pinch salt

3 eggs, room temperature

Cinnamon Whipped Cream:

1 cup heavy whipping cream

¼ cup confectioners' sugar, or to taste

½ teaspoon vanilla extract

½ teaspoon cinnamon, or to taste

1 pinch salt



Step 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.

Step 2

Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Top cheesecake with whipped cream just before serving.

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