Gingerbread Cheesecake
A delightful blend of warm gingerbread flavors and creamy cheesecake for a scrumptious dessert experience.
Ingredients
For the crust
- 1.5 cups 1 ½ cups gingerbread cookie crumbs
- 0.5 cup ½ cup unsalted butter, melted
For the cheesecake filling
- 16 ounces 16 ounces cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1 cup 1 cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon ground ginger
- 1 teaspoon 1 teaspoon ground cinnamon
- 0.5 teaspoon ½ teaspoon ground nutmeg
- 0.5 teaspoon ½ teaspoon salt
For the topping
- Whipped cream For serving.
- Additional gingerbread crumbs Optional for garnish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine gingerbread cookie crumbs and melted butter. Stir until resembling wet sand.
- Press the mixture firmly into the bottom of a springform pan and bake for about 10 minutes. Set aside to cool.
Making the Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy for about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, ground ginger, ground cinnamon, nutmeg, and salt until just combined; avoid overmixing.
Baking
- Pour cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake in preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
Cooling
- Turn off the oven and leave cheesecake inside for an additional hour with the door slightly ajar.
- After an hour, let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top with whipped cream and sprinkle gingerbread crumbs if desired.
- Slice, serve, and enjoy!
Notes
To ensure a perfect cheesecake, soften cream cheese to room temperature. Don't skip the cooling steps to prevent cracking. You can tailor the spices to your preference for extra warmth.