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Gingerbread Cheesecake Recipe

Gingerbread Cheesecake Recipe: A Cozy Holiday Delight

This Gingerbread Cheesecake recipe offers a delightful twist on classic flavors, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Use gluten-free crumbs for a lighter option
  • 1/2 cup Dark Brown Sugar Light brown sugar can be a substitute
  • 1/4 cup Molasses Honey or maple syrup can be replaced, but flavor will differ
  • 1/2 cup Melted Butter Coconut oil can replace for dairy-free
  • 1 teaspoon Ground Ginger Adjust based on personal taste
  • 1/2 teaspoon Nutmeg Adjust based on personal taste
  • 1 teaspoon Cinnamon Adjust based on personal taste
  • 1/2 teaspoon Allspice
For the Filling
  • 24 ounces Cream Cheese Greek yogurt can be used for a tangier option
  • 1 cup Granulated Sugar Sugar alternatives can be used
  • 4 Large Eggs Flax eggs can replace for vegan option
  • 1/2 cup Sour Cream Greek yogurt serves as an excellent substitute
  • 1 cup Heavy Cream Coconut cream can replace for dairy-free
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative
  • 1 tablespoon Cornstarch Can swap for all-purpose flour
For the Frosting
  • 1 cup Powdered Sugar Coconut powdered sugar is a non-dairy option
  • 1/4 cup Maple Syrup Agave syrup can be an alternative
  • 1 teaspoon Maple Extract Can use vanilla extract as an alternative
For Garnishing
  • 1/2 cup Crushed Gingerbread Cookies Adds texture
  • 1/4 cup Candied Ginger Sprinkle for festive touch

Equipment

  • 9-inch springform pan
  • Stand mixer
  • Mixing Bowl
  • roasting pan

Method
 

Steps
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, dark brown sugar, melted butter, and spices in a mixing bowl. Press into the bottom of the pan.
  3. In a stand mixer, beat cream cheese until smooth. Add sugar and eggs gradually. Then add molasses, sour cream, heavy cream, vanilla, and remaining spices, mixing gently.
  4. Pour the filling over the crust in the springform pan. Bake for approximately 85 minutes in a water bath until edges are set.
  5. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
  6. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
  7. Beat cream cheese with powdered sugar until smooth, then fold in whipped cream and maple syrup until stiff peaks form.
  8. Spread the frosting over the cheesecake and garnish with crushed gingerbread cookies or candied ginger.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 100mgSodium: 300mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

This cheesecake can be stored in the fridge for up to 4 days or frozen without frosting for up to 2 months.

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