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Gingerbread Cheesecake
This Gingerbread Cheesecake with a gingersnap crust is the perfectly festive dessert to serve at all your holiday parties and gatherings.
Course Dessert
Cuisine American
Keyword cheesecake, gingerbread
Prep Time 20 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Chill 5 hours hours
Total Time 6 hours hours 30 minutes minutes
Servings 12
Calories 556kcal
Gingerbread Crust
- 2 cups gingersnap cookies crushed crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted - 1 stick
Cheesecake Filling
- 32 ounces cream cheese softened (4 packages)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
Crushed gingersnap cookies for garnish
Crust
Grease a 9-inch springform pan with butter or non-stick cooking spray.
Combine the crushed gingersnap cookies, sugar, ground ginger, and cinnamon in a medium bowl.
Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling
Beat the softened cream cheese, and sugar together in a large mixing bowl until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until combined and smooth. Do not overmix as overblending can cause the cheesecake to crack when baked.
Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
Let it cool completely at room temperature, then refrigerate it for at least 4 hours or preferably overnight to set.
Decorate
Before serving, carefully remove the sides of the springform pan.
Top the cheesecake with whipped cream and garnish with crushed gingersnap cookies.
Slice and serve chilled.
Serving: 1g | Calories: 556kcal | Carbohydrates: 41g | Protein: 8g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 349mg | Potassium: 194mg | Fiber: 0.5g | Sugar: 28g | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1mg | Net Carbohydrates: 40g