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Gingerbread Cheesecake (Creamy Spiced Cheesecake with Gingersnap Crust)

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Gingerbread cheesecake gets its warmly spiced flavor from ginger, cinnamon, molasses, and a crisp gingersnap crust. It bakes in a water bath for a creamy center, then chills until ready to slice.

  • Total Time: 9 hours 55 minutes
  • Yield: 12 servings

Ingredients

Scale

For the Crust

  • Nonstick cooking spray
  • 2 cups gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup packed light brown sugar
  • 1/3 cup unsulphured molasses
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature

Instructions

Make the Crust

  1. Prepare the oven and pan: Heat the oven to 325°F and lightly coat the bottom and sides of a 9-inch springform pan with cooking spray.
  2. Mix the crust ingredients: Stir the gingersnap crumbs, granulated sugar, and melted butter together.
  3. Press into the pan: Press the mixture firmly over the bottom of the springform pan.
  4. Bake: Bake the crust for 10 minutes.
  5. Set the pan on a rack to cool while you make the filling.

Make the Filling

  1. Mix the spices: Whisk the flour, ginger, cinnamon, allspice, cloves, and salt together in a small bowl.
  2. Beat the cream cheese: Beat the cream cheese and brown sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  3. Beat in the flour mixture until just combined.
  4. Mix in the molasses, sour cream, and vanilla on low speed.
  5. Add the eggs one at a time, mixing on low speed just until each is incorporated.

Bake and Chill

  1. Prepare the water bath: Wrap the outside of the springform pan in two layers of heavy-duty foil.
  2. Pour the filling over the crust and place the pan in a large roasting pan.
  3. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  4. Bake: Bake for 65–80 minutes, until the edges are set and the center still jiggles slightly.
  5. Rest in the oven: Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  6. Remove the springform pan from the water bath and take off the foil.
  7. Run a thin knife around the inside edge.
  8. Cool: Cool on a rack until room temperature, about 1 hour.
  9. Chill: Cover the cheesecake and refrigerate for at least 6 hours before serving.

Notes

  • Water bath: For the creamiest texture, keep the water bath from splashing into the pan and avoid overbaking. The center should still jiggle slightly when the cheesecake is done.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Freezing: Freeze individual slices for up to 2 months.
  • Sour cream substitute: Greek yogurt can replace the sour cream if needed.
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/gingerbread-cheesecake-creamy-spiced-cheesecake-with-gingersnap-crust/