Are you looking for the best gingerbread cheesecake recipe ever? If yes, then you’ve come to the right place. Today I’m featuring a delightful holiday treat, gingerbread cheesecake. A crust made from gingersnap cookie crumbs adds just the right flavor combination to this seasonal recipe.
What can I use instead of graham cracker crust?
While most cheesecake recipes call for a graham cracker crust, my gingerbread cheesecake recipe is unique. This particular seasonal recipe uses gingersnap cookie crumbs in place of a graham cracker crust. The unique exchange allows you to taste the season. I tend to associate gingerbread snaps with childhood, as it was common to enjoy this special cookie during Christmas time.
I’m not sure if you’ve ever experienced a soggy crust when making your favorite cheesecake recipe, but I have. That’s why my gingerbread cheesecake recipe instructs you to bake the gingersnap cookies crumb crust for 10 minutes before proceeding with the next steps in making cheesecake. A soggy crust is often created when you neglect that step of the process in cheesecake creation.
Cheesecake is one of those desserts that often goes overlooked. Many people with diet restrictions fear the added calories, however, you can enjoy a slice of my gingerbread cheesecake recipe during the holidays. Having a sliver of gingerbread cheesecake will delight your tastebuds as you take a walk down memory lane to childhood when your grandparents offered ginger snaps as a special treat during the holiday season.
Whatever your memories are from childhood, whether you had ginger snap cookies or not, I am confident this gingerbread cheesecake will be a welcomed addition to any holiday meal dessert table!
How do I make gingerbread cheesecake?
Now that I’ve covered most of the frequently asked questions about cheesecake, and helped you understand why you must try this gingerbread cheesecake, it’s time to gather your ingredients list below and start making this delicious cheesecake today!
Prep: 1 Hr. 10 mins
Bake: 2 Hrs. 30 mins
Total: 3 Hrs. 40 mins (does not include cooling time)
Makes: 12-14 slices
- 1 3/4 cups gingersnap cookie crumbs
- 1 TBSP Domino sugar
- 3/4 tsp cinnamon
- 2 TBSP sweet cream butter (melted)
Cheesecake Filling Ingredients:
- 3 (8 oz) packages of cream cheese(softened)
- 1 C Domino brown sugar (packed)
- 3 TBSP flour
- 3/4 C sour cream
- 1/4 C molasses
- 1 tsp vanilla
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 large eggs
Mousse Topping Ingredients:
- 1 1/4 C heavy whipping cream
- 1/2 C powdered sugar
- 3 TBSP molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 package (8 oz) cream cheese (softened)
Whipped Cream Ingredients:
- 3/4 C heavy whipping cream
- 6 TBSP powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Small gingerbread men
Recommended Supplies to Make Gingerbread Cheesecake:
9 inch springform pan
Electric mixer w/ 2 mixing bowls
Large pan (fits the 9 inch springform pan)
Large pipping bag
Preheat oven to 325 degrees
Line springform pan with parchment paper
Spray the sides of the springform pan with non-stick spray
Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
Press this mixture into the bottom and up the sides of the pan..
Bake at 325 degrees for 10 minutes.
Set aside to cool.
Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath. *
Cheesecake filling/ topping Directions:
Reduce oven heat to 300 degrees.
Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
Scrape down the sides of the bowl to get all of the batter,
Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
Add eggs, one egg at a time, continuing to beat on low speed.
Scrape the sides of the bowl after each addition.
Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
Put the aluminum foil covered springform pan inside the larger pan. Fill the pan with warm water to reach half way up the sides of the pan.
Bake at 300 degrees for 1 hour 20 minutes.
Turn off the heat.
Keep the cheesecake in the oven with the door closed for 30 minutes.
Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
Remove the baked cheesecake from the oven.
Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.)
Check to see if the cheesecake has chilled and is firm.
Once firm make the mousse topping.
Using the electric mixer with mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
Gently fold the whipped cream into the cream cheese until well combined.
Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in a even layer with the offset spatula.
Transfer the cheesecake in the refrigerator for another 1-2 hours until the mousse is firm.
Take out of the fridge and remove from the springform pan.
With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form.
Scoop the prepared whipped cream into the pipping bag fitted with a round pipping tip.
Pipe dollops of the whipped cream along the edges of the cheesecake.
Store in the refrigerator until ready to serve.
Place gingerbread men on the cheesecake as garnish.
Why is my cheesecake crust so hard?
If you’ve made your gingerbread cheesecake fine, but the crust is a bit hard, no worries. You can still enjoy your gingerbread cheesecake dessert. While a hard crust can be difficult to cut through, it’s still just as flavorful as a soft crust. If you found that your gingersnaps cookie crumb crust is too hard, you probably pressed the crust too firmly during the process of making your gingerbread cheesecake. Another reason that a cheesecake crust gets too hard is due to refrigeration, perhaps allow your gingerbread cheesecake to get to room temperature before slicing into it.