Gingerbread Cheesecake
Gingerbread Cheesecake will be your new holiday obsession.
Recipe type: Dessert
Ingredients
- FOR THE CRUST
- Cooking spray
- 8 oz. finely crushed gingerbread crumbs (about 1¾ c.)
- 6 tbsp. melted butter
- ¼ c. granulated sugar
- Pinch kosher salt
- FOR THE FILLING
- 4 (8-oz.) blocks cream cheese, softened
- ¾ c. granulated sugar
- ¼ c. molasses
- 3 large eggs
- ¼ c. sour cream
- 2 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. freshly ground nutmeg
- ¼ tsp. kosher salt
- Pinch ground cloves
- FOR DECORATING
- ½ c. heavy cream
- 1 tbsp. powdered sugar
- ¼ tsp. ground cinnamon
- Miniature gingerbread people
Instructions
- Preheat oven to 325° and grease a 9" springform pan with cooking spray. Make crust: In a large bowl, mix together gingerbread crumbs, melted butter, sugar, and salt. Press into bottom and up sides of prepared pan. Set aside.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together cream cheese, sugar, and molasses until no lumps remain. Add eggs and beat until combined. Beat in sour cream, flour, vanilla, ginger, cinnamon, nutmeg, salt, and cloves. Pour mixture over crust.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
- Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- In a large bowl, beat whipped cream, powdered sugar, and cinnamon until firm peaks form. Transfer into a pastry bag fitted with a star tip. Pipe swirls of whipped cream around border of cake and place gingerbread people in between swirls.
