Gingerbread Cheesecake

Want to make Gingerbread Cheesecake for Christmas? Then I have the recipe for you. This gingerbread cheesecake is a delicious twist on cheesecake.

Gingerbread Cheesecake

When it comes to cheesecake, it has to be one of the best desserts ever. I have always loved it, but since it is my husband’s favorite, I make it even more. For Christmas this year, he wanted something different. And gingerbread cheesecake was born.

Does Cheesecake with Gingerbread Need to be Refrigerated?

Whenever you make cheesecake you want to make sure it is in the refrigerator when you are not serving it. The cream cheese will spoil if left out at room temperature for too long.

Can This Cheesecake Recipe be Frozen

I love to make cheesecake, but sometimes it does not always get eaten. Sometimes I want to make a cheesecake that is especially for the freezer. This way my family can have freshly made cheesecake and I am not always in the kitchen making it. When you freeze cheesecake, you want to make sure it is wrapped well. If the cheesecake it not wrapped well it will get frost burn and not taste good.

How to Cut Cheesecake with Gingerbread

I think this is one of the questions I hear the most. It can be tricky to make sure that cheesecake comes out looking clean. When it comes to cutting cheesecake you want to:

• Use a Sharp Knife. It might seem like overkill but the sharp knife makes the cuts look cleaner.
• Warm the knife under hot water. Since the cheesecake is cold, this will help the knife glide through each slice easier.
• Clean the Knife Between EVERY cut. Yes, it needs to be between every cut. This makes sure the cheesecake on the knife is not bunching up creating messy cuts.
• Use Dental Floss. The first time they told me that at the restaurant I worked at, I thought the owner had lost her mind. They never told me that at school, but she was right. Because the dental floss is so thin, it cuts cleanly and easily. You want a piece of floss that goes all the way across the cheesecake and give you room to move without knocking your knuckles into the cake. Also, make sure it is not mint or it will a slight taste to your cheesecake.

How Many Gingersnap Cookies are in a Cup of Crumbs

For this gingerbread cheesecake, you are making the crust using Gingersnap cookies. You will need 1 3/4 cups crumbs for the crust. 15 cookies make about 1 cup of crumbs. So you will need about 26 or 27 cookies.

Ingredients

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• Gingersnap cookie crumbs
• Sugar
• Cinnamon
• Sweet cream butter
• Cream cheese
• Brown sugar
• Flour
• Sour cream
• Molasses
• Vanilla
• Ground ginger
• Cinnamon
• Ground nutmeg
• Ground cloves
• Eggs
• Heavy whipping cream
• Powdered sugar

Other Things You Need

• 9 inch springform pan
• Parchment paper
• Non-stick spray
• Small bowl
• Aluminum foil
• Electric mixer w/ 2 mixing bowls
• Rubber spatula
• Large pan (fits the 9 inch springform pan)
• Offset spatula
• Large piping bag
• Piping tip

How to Make Gingerbread Cheesecake

Preheat oven to 325 degrees
Line springform pan with parchment paper
Spray the sides of the springform pan with non-stick spray

Crust Directions

Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
Press this mixture into the bottom and up the sides of the pan.

Bake at 325 degrees for 10 minutes.
Set aside to cool.

Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath.
Set aside.

Cheesecake filling/ topping Directions

Reduce oven heat to 300 degrees.

Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
Scrape down the sides of the bowl to get all of the batter,
Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
Add eggs, one egg at a time, continuing to beat on low speed.
Scrape the sides of the bowl after each addition.

Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.

Put the aluminum foil covered springform pan inside the larger pan. Fill the pan with warm water to reach half way up the sides of the pan.

Bake at 300 degrees for 1 hour 20 minutes.
Turn off the heat.

Keep the cheesecake in the oven with the door closed for 30 minutes.

Crack the oven door leaving the cheesecake in the oven for about 30 minutes.

Remove the baked cheesecake from the oven.
Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.)

Check to see if the cheesecake has chilled and is firm.
Once firm make the mousse topping.

Using the electric mixer with mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
Set aside.

Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
Gently fold the whipped cream into the cream cheese until well combined.

Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in a even layer with the offset spatula.

Transfer the cheesecake in the refrigerator for another 1-2 hours until the mousse is firm.
Take out of the fridge and remove from the springform pan.
With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form.

Scoop the prepared whipped cream into the piping bag fitted with a round piping tip.

Pipe dollops of the whipped cream along the edges of the cheesecake.

Store in the refrigerator until ready to serve.

Place gingerbread men on the cheesecake as a garnish.

Want More Delicious Gingerbread Recipes

Craving more gingerbread recipes? You have to try these other amazing recipes. Seriously, they are so good. You will love making them all holiday season.

• Gingerbread Truffles
• Starbucks Gingerbread Latte
• Gingerbread Pillsbury Monkey Bread Recipe
• Old-Fashioned Gingerbread Cake