Description
This Gingerbread Cheesecake combines a spiced ginger snap crust with a creamy, rich filling that’s perfect for the holidays or any special occasion.
Ingredients
Scale
- 2 cups gingersnap crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter
- 24 ounces full-fat cream cheese
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cornstarch
- 1/4 cup molasses
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- boiling water
- 1/3 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup whipping cream
- 2 teaspoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix gingersnap crumbs, brown sugar, and melted butter until combined. Press this mixture into the bottom of the springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and granulated sugar, mixing until blended.
- Add ground ginger, cinnamon, nutmeg, cloves, cornstarch, molasses, sour cream, and vanilla extract; mix well.
- Add the whisked eggs one at a time, mixing on low speed until just combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Place the springform pan into a larger baking pan. Fill the larger pan with boiling water halfway up the sides of the springform pan to create a water bath.
- Bake for 30-35 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven, let cool, then refrigerate for at least 4 hours or overnight.
- For the butterscotch sauce, melt butter in a saucepan, stir in brown sugar, and cook until dissolved. Add whipping cream, vanilla, and salt; stir until smooth.
- Whip the cream with powdered sugar until soft peaks form.
- Serve cheesecake slices topped with butterscotch sauce and whipped cream.
Notes
Be sure to use full-fat cream cheese and sour cream for the best texture and flavor. Allowing the cheesecake to chill overnight will enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 33 g
- Sodium: 345 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: Gingerbread Cheesecake, holiday dessert, ginger snap crust, creamy cheesecake