The Best Gingerbread Cheesecake Ever

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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.  

 

gingerbread cheesecake

 

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!

 

gingerbread cheesecake 2

 

Gingerbread Cheesecake

 

Prep: 1 Hr. 10 mins
Bake: 2 Hrs. 30 mins
Total: 3 Hrs. 40 mins (does not include cooling time)
Makes: 12-14 slices

Ingredients:

Crust Ingredients:

  • 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

Garnish Ingredients:

  • Small gingerbread men

 

The Best Gingerbread Cheesecake Ever 1

 

Recommended Supplies to Make Gingerbread Cheesecake:

9 inch springform pan
Parchment paper
Non-stick spray
Small bowl
Aluminum foil
Electric mixer w/ 2 mixing bowls
Rubber spatula
Large pan (fits the 9 inch springform pan)
Offset spatula
Large pipping bag
Pipping tip

 

 

Directions:

Preheat oven to 325 degrees
Line springform pan with parchment paper
Spray the sides of the springform pan with non-stick spray

 

Crust Directions:

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. *
Set aside.

 

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.
Set aside.

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.

 

Gingerbread Cheesecake

Gingerbread Cheesecake

Yield: 12
Prep Time: 1 hour 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 40 minutes

Our Gingerbread Cheesecake recipe is made with delicious gingersnap cookie crumbs, a thick and rich cheesecake filling and topped with a molasses mousse and garnished with gingerbread men for a festive holiday treat!

Ingredients

  • Crust Ingredients:
  • 1 3/4 cups gingersnap cookie crumbs
  • 1 TBSP sugar
  • 3/4 tsp cinnamon
  • 2 TBSP sweet cream butter (melted)
  • Cheesecake Filling Ingredients:
  • 3 (8 oz) packages of cream cheese(softened)
  • 1 C 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
  • Garnish Ingredients:
  • Small gingerbread men

Instructions

Directions:

Preheat oven to 325 degrees

Line springform pan with parchment paper

Spray the sides of the springform pan with non-stick spray

Crust Directions:

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. *

Set aside.

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.

Set aside.

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.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 591 Total Fat 31g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 12g Cholesterol 156mg Sodium 322mg Carbohydrates 72g Fiber 2g Sugar 48g Protein 8g

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Chasing a Better Life is my take on chasing more out of life. Chasing a Better Life hopes to encourage readers to learn, get inspiration, go and do. Chasing a Better Life provides information for informational and educational purposes. The information provided should not be misconstrued as medical advice. Any opinions on medical matters presented are what we seek on our own journey and we do not claim to be medical professionals. Please note that I am not qualified as a medical professional. I am simply recounting and sharing my own experiences on this website. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide keto recipes simply as a courtesy to my readers. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. For our full Disclaimer Policy, click HERE..
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