Welcome to my kitchen! Today, we’re making something truly special and perfect for the cozy season: Gingerbread Spiced Cheesecake. If you love the warm flavors of gingerbread and the creamy richness of cheesecake, then you are in for a treat. This Gingerbread Spiced Cheesecake recipe is easier than you might think, and it’s guaranteed to impress everyone who tries it. Let’s get baking!
Why You Will Love This Recipe
This Gingerbread Spiced Cheesecake is not your average dessert. It’s got a wonderful depth of flavor thanks to the warm spices of gingerbread – cinnamon, ginger, cloves, and nutmeg – all baked into a smooth and creamy cheesecake. What makes this recipe extra special is the delightful crunch from the gingerbread cookie crust that perfectly complements the soft filling. It’s a fantastic homemade cheesecake that’s ideal for holiday gatherings, special occasions, or just when you want a comforting and flavorful dessert.
Ingredients
Here’s everything you’ll need to make this delicious Gingerbread Spiced Cheesecake. Make sure you have all your ingredients ready before you start!
- For the Crust:
- 1 ½ cups gingerbread cookie crumbs (about 20-24 cookies)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 4 large eggs
- ¼ cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s bake this Gingerbread Spiced Cheesecake together, step by step. Don’t worry, I’ll guide you through it!
Step 1: Get Ready to Bake
Preheat your oven to 325°F (160°C). This lower temperature helps the cheesecake bake evenly and prevents cracking. Grease a 9-inch springform pan. If you don’t have a springform pan, you can use a regular cake pan, but springform pans make it much easier to remove the cheesecake later.
Step 2: Make the Gingerbread Cookie Crust
In a medium bowl, combine the gingerbread cookie crumbs, melted butter, and cinnamon. Mix it all together until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared springform pan to create a nice, even crust. You can use the bottom of a glass or measuring cup to help press it down firmly.
Step 3: Prepare the Creamy Filling
In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until it’s smooth and creamy. Make sure there are no lumps! Add the sour cream and mix until just combined.
Step 4: Add Eggs and Spices
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the molasses, ground ginger, cinnamon, cloves, nutmeg, and vanilla extract. Mix until everything is well combined and the batter is smooth. It will smell amazing already!
Step 5: Assemble and Bake
Pour the cheesecake filling over the gingerbread cookie crust in the springform pan. Spread it out evenly. Bake in the preheated oven for 60-70 minutes, or until the center is just set. It should still have a slight wobble in the very center, but not be liquid.
Step 6: Cool and Chill
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. After an hour, take the cheesecake out of the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and for the flavors to meld together beautifully.
Step 7: Serve and Enjoy!
Before serving, gently run a thin knife or spatula around the edge of the pan to loosen the cheesecake. Release the springform pan sides and carefully remove them. Now your Gingerbread Spiced Cheesecake is ready to be sliced and enjoyed!
Serving Suggestions
This Gingerbread Spiced Cheesecake is delicious all on its own, but you can make it even more special with a few simple touches. For a classic pairing, serve each slice with a dollop of freshly whipped cream. A drizzle of caramel sauce or a sprinkle of extra gingerbread cookie crumbs on top can also add a lovely touch. For a festive look, you can garnish with fresh cranberries or a dusting of powdered sugar.
This homemade cheesecake is perfect for holiday gatherings like Thanksgiving or Christmas, winter dinner parties, or any special occasion where you want a memorable dessert. Its warm spices and creamy texture make it a comforting and impressive treat that everyone will love.
Storage and Reheating
To store your leftover Gingerbread Spiced Cheesecake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Cheesecake is best served cold, so there’s no need to reheat it. Just take it out of the fridge about 15-20 minutes before serving to soften slightly and enhance the flavors. Freezing is not recommended as it can change the texture of the cheesecake.
Key Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes (baking and oven cooling) + 4 hours (chilling)
- Servings: 12 servings
- Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Enjoy making and sharing this wonderful Gingerbread Spiced Cheesecake! It’s a truly special dessert that brings the warmth and comfort of gingerbread into a creamy, dreamy cheesecake. Happy baking!
Gingerbread Spiced Cheesecake
Ingredients
- 1 ½ cups gingerbread cookie crumbs about 20-24 cookies
- 6 tablespoons unsalted butter melted
- 1 teaspoon ground cinnamon
- 3 8-ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 4 large eggs
- ¼ cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the gingerbread cookie crumbs, melted butter, and cinnamon. Mix well and press firmly into the bottom of your prepared springform pan.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add sour cream and mix until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in molasses, ground ginger, cinnamon, cloves, nutmeg, and vanilla extract. Mix until smooth.
- Pour the cheesecake filling over the crust in the springform pan and spread evenly.
- Bake for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
- Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, loosen the edges, release the springform pan sides, and remove. Slice and serve.
