Gingerbread Cheesecake Recipe
A creamy, spiced gingerbread cheesecake with a buttery cookie crust and festive flavors — perfect for the holidays.
Print Pin Servings: 12 slices
Calories: 420kcal
Cost: $15
Equipment
- 1 9-inch springform pan
- 1 Food processor or rolling pin
- Mixing bowls
- 1 Electric mixer or stand mixer
- 1 Rubber spatula
Ingredients
For the Gingerbread Cookie Crust
- 2 cups crushed gingerbread cookies about 24 cookies
- ¼ cup unsalted butter melted
- 2 tablespoons brown sugar
For the Cream Cheese Filling
- 24 oz cream cheese softened (3 packages)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons molasses
- 1 ½ cups heavy whipping cream
Garnish (Optional)
- whipped cream to taste
- crushed gingerbread cookies to taste
- 1 stick cinnamon stick optional decoration
- few leaves fresh mint optional decoration
Instructions
- Preheat oven to 325°F (165°C).
- Mix crushed cookies, butter, and brown sugar; press into springform pan.
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla, spices, and molasses; blend.
- Fold in whipped cream until fluffy.
- Pour filling over crust and smooth top.
- Bake about 60 minutes until edges are set.
- Cool completely, then chill at least 4 hours.
- Garnish before serving.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 280mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 950IU | Calcium: 90mg | Iron: 1mg