Gingerbread Cheesecake with Salted Caramel Delight

Name: Gingerbread Cheesecake with Salted Caramel Delight
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 10 h
Cuisine: American
Ingredients: 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags of cookies, finely crushed); 6 tablespoons unsalted butter, melted; 24 ounces cream cheese, room temperature; 3/4 cup white granulated sugar; 1/2 cup sour cream, room temperature; 1/4 cup heavy cream, room temperature; 1 teaspoon pure vanilla extract; 1/3 cup molasses (not blackstrap); 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1/4 teaspoon ground nutmeg; 4 large eggs, room temperature; 1 cup white granulated sugar; 4 tablespoons unsalted butter, room temperature and cubed; 1/2 cup heavy cream, room temperature; 1 teaspoon salt

by basmer

29 de November de 2025

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Gingerbread Cheesecake with Salted is the ultimate festive treat that combines the cozy, spicy flavors of gingerbread with the rich creaminess of cheesecake. This delightful dessert features a crunchy gingersnap crust, a smooth filling infused with molasses and warm spices, and is topped with a decadent homemade salted caramel. Perfect for holiday gatherings or cozy nights in, this cheesecake is sure to impress your guests and make your taste buds dance with joy!

Why You’ll Love This Gingerbread Cheesecake with Salted

This Gingerbread Cheesecake is not just a dessert; it’s an experience! Here are some reasons why you’ll adore it:

Rich and creamy texture that melts in your mouth.
Warm, spiced flavors that evoke holiday cheer.
Perfectly balanced sweetness with a hint of salt from the caramel.
Easy to make and can be prepared in advance.
Beautifully presented, making it a showstopper for any table.
A festive twist on traditional cheesecake, perfect for Christmas!

This Salted Gingerbread Cheesecake is a must-try for anyone who loves desserts that combine sweet and savory notes, making it one of the best gingerbread cheesecakes for holidays.

Ingredients for Gingerbread Cheesecake with Salted

Gather these items:

3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags of cookies, finely crushed)
6 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
3/4 cup white granulated sugar
1/2 cup sour cream, room temperature
1/4 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
1/3 cup molasses (not blackstrap)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
4 large eggs, room temperature
1 cup white granulated sugar
4 tablespoons unsalted butter, room temperature and cubed
1/2 cup heavy cream, room temperature
1 teaspoon salt

How to Make Gingerbread Cheesecake with Salted Step-by-Step

Step 1: Preheat your oven to 325°F (163°C) and spray an 8- or 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle, then spray again.
Step 2: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix in the melted butter until combined.
Step 3: Press the crumb mixture into the springform pan, compacting it evenly.
Step 4: Bake the crust for 14 minutes. Allow it to cool.
Step 5: Beat cream cheese and sugar on high speed until smooth and fluffy.
Step 6: Add sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg. Mix until smooth.
Step 7: Add the eggs one at a time, mixing on low speed. Stir gently to avoid overmixing.
Step 8: Pour the cheesecake batter over the crust.
Step 9: Use a water bath method to bake: place the springform pan inside a larger pan filled with hot water.
Step 10: Bake for 70–80 minutes until the edges are set.
Step 11: Turn off the oven and crack open the door. Let the cheesecake sit for 30 minutes.
Step 12: Cool completely on a rack, then refrigerate for at least 6 hours or overnight.
Step 13: To make caramel, heat sugar in a saucepan until it melts and turns amber.
Step 14: Whisk in half the cubed butter, then add remaining butter. The mixture will bubble.
Step 15: Add warmed heavy cream slowly while whisking. Stir in salt and vanilla until smooth.
Step 16: Allow the caramel to cool completely.
Step 17: Remove the cheesecake from the pan. Pour half the caramel over the cheesecake before serving.

Pro Tips for the Perfect Gingerbread Cheesecake with Salted

Keep these in mind:

Best served after chilling overnight.
Adjust the amount of salt in the caramel to taste.
Store leftovers in the refrigerator.
To add more flavor, consider mixing in some finely chopped candied ginger.
Use a water bath to prevent cracking during baking.

Best Ways to Serve Gingerbread Cheesecake with Salted

Here are some delightful serving ideas:

Serve with a dollop of whipped cream for added richness.
Top with additional salted caramel for extra indulgence.
Pair with a cup of spiced holiday tea for a cozy treat.

How to Store and Reheat Gingerbread Cheesecake with Salted

To store your cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator, where it will remain fresh for up to a week. You can serve it cold or let it sit at room temperature for about 30 minutes before serving. It’s also perfect for meal prep, as it can be made days in advance.

Frequently Asked Questions About Gingerbread Cheesecake with Salted

What is Gingerbread Cheesecake?

Gingerbread cheesecake is a delightful dessert that combines the spicy flavors of gingerbread with the creamy texture of cheesecake, often featuring a gingersnap crust and a rich filling. It’s a festive treat that is especially popular during the holiday season.

Can I make Gingerbread Cheesecake with Salted ahead of time?

Yes, you can prepare this cheesecake a day or two in advance. In fact, it tastes even better when allowed to chill overnight, as the flavors meld beautifully. Just be sure to store it properly in the refrigerator.

How do I avoid common mistakes with Gingerbread Cheesecake with Salted?

To avoid cracks in your cheesecake, ensure you bake it in a water bath and don’t overmix the batter. Additionally, allow the cheesecake to cool gradually in the oven before transferring it to the fridge to set.

Variations of Gingerbread Cheesecake with Salted You Can Try

If you want to mix things up, consider these variations:

No-Bake Gingerbread Cheesecake Variations: For a quick version, skip baking and set the cheesecake in the fridge.
Gluten-Free Gingerbread Cheesecake Recipe: Substitute gingersnap cookies with gluten-free alternatives.
Spiced Gingerbread Cheesecake: Add more spices like cloves or allspice for an extra kick.

For more delicious recipes, check out our Gingerbread Cookies with Maple Glaze or our latest recipes.

Gingerbread Cheesecake with Salted Caramel Delight - Gingerbread Cheesecake with Salted - additional detail

For tips on making the perfect cheesecake, visit Creamy Cheesecake Fudge Recipe for inspiration.

Gingerbread Cheesecake with Salted Caramel Delight

Author: basmer
Total Time: 10 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Gingerbread Cheesecake combines warm, spicy flavors of gingerbread with creamy cheesecake. It features a crunchy gingersnap crust, a smooth molasses-spiced filling, and a luscious homemade salted caramel topping. Perfect for holiday gatherings or cozy occasions.

Instructions

Preheat your oven to 325°F (163°C) and spray an 8- or 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle, then spray again.
In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix in the melted butter until combined.
Press the crumb mixture into the springform pan, compacting it evenly.
Bake the crust for 14 minutes. Allow it to cool.
Beat cream cheese and sugar on high speed until smooth and fluffy.
Add sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg. Mix until smooth.
Add the eggs one at a time, mixing on low speed. Stir gently to avoid overmixing.
Pour the cheesecake batter over the crust.
Use a water bath method to bake: place the springform pan inside a larger pan filled with hot water.
Bake for 70–80 minutes until the edges are set.
Turn off the oven and crack open the door. Let the cheesecake sit for 30 minutes.
Cool completely on a rack, then refrigerate for at least 6 hours or overnight.
To make caramel, heat sugar in a saucepan until it melts and turns amber.
Whisk in half the cubed butter, then add remaining butter. The mixture will bubble.
Add warmed heavy cream slowly while whisking. Stir in salt and vanilla until smooth.
Allow the caramel to cool completely.
Remove the cheesecake from the pan. Pour half the caramel over the cheesecake before serving.