Best Gingerbread Cheesecake Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
8 Servings
Ingredients
  • 1 ½ cups ginger or gingerbread cookie crumbs
  • 3 tablespoons butter, melted
  • 2 cups cream cheese
  • ¾ cup brown sugar
  • ¼ cup molasses
  • ½ tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup whipping cream
  • 8 to 10 gingerbread cookies
Directions
  1. Preheat the oven to 325 F.
  2. Wrap a 7 or 8-inch springform cake tin in a few layers of aluminum foil.
  3. Combine the ginger cookie crumbs with the melted butter until they are well mixed and the texture looks like wet sand.
  4. Press the mixture into the base of the prepared cake tin, and put in the fridge to harden.
  5. Mix together the cream cheese with the brown sugar, until smooth, before adding the molasses, lemon juice, vanilla, ginger, cinnamon, mixed spice, and nutmeg.
  6. Once that's combined, add the eggs, and mix until they are just combined.
  7. Pour the cheesecake mixture into the cake tin over the prepared biscuit base.
  8. Tap the cake tin on the counter a few times to bring any air bubbles to the surface and to ensure a smooth top.
  9. Place the cake tin into a deep baking tray, and pour 1 inch or so of water into the tray to make a water bath. (Make sure that none of the water gets into the cheesecake.)
  10. Bake the cheesecake for 1 hour.
  11. Turn off the oven, but leave the cheesecake in the oven to cool and set for 1 or 2 hours.
  12. When it is fully cooled, take it out, and put it into the fridge for 6 to 8 hours, or overnight.
  13. Before removing the cheesecake from the cake tin, run a dishcloth under some warm water, and wrap it around the outside of the cheesecake tin for a few minutes. This will help the edges soften slightly and will make the cheesecake less likely to crack. Remove the cheesecake from the cake tin.
  14. Whip the cream in a stand mixer with a balloon whisk attachment until it is thick and stiff peaks form.
  15. Decorate the cheesecake with gingerbread cookies and piped cream, and serve!