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.
Ingredients
Scale
- 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
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.
Notes
- Best served after chilling overnight.
- Adjust the amount of salt in the caramel to taste.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Gingerbread Cheesecake, Salted Caramel, Holiday Dessert