Gingerbread Cheesecake
Indulge in this delightful Gingerbread Cheesecake, a perfect blend of creamy cheesecake and spiced flavors that capture the essence of the holiday season. With a buttery shortbread crust and a luscious molasses mousse topping, this dessert is an easy yet impressive centerpiece for festive gatherings. The warm spices of ginger, cinnamon, and nutmeg create a comforting flavor profile that everyone will love. Ideal for any celebration or cozy family dinner, this cheesecake is sure to become a favorite.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 20 minutes
- Total Time: 0 hours
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
- 1 tbsp sugar
- 3/4 tsp cinnamon
- 2 tbsp (28g) butter, melted
- 24 ounces (678g) cream cheese, softened
- 1 cup (225g) packed light brown sugar
- 3 tbsp (25g) all purpose flour
- 3/4 cup (173g) sour cream
- 1/4 cup (60ml) molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 eggs
- 1 1/4 cup (300ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 ounces (226g) cream cheese, softened
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (44g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust by combining shortbread crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a greased springform pan and bake at 325°F (163°C) for 10 minutes. Let cool.
- For the filling, beat softened cream cheese with brown sugar and flour until smooth. Add sour cream, molasses, vanilla extract, and spices; mix well. Incorporate eggs one at a time.
- Pour filling into the cooled crust and bake at 300°F (148°C) in a water bath for 1 hour and 20 minutes. Cool gradually in the oven.
- For the mousse topping, whip heavy cream with powdered sugar and spices until stiff peaks form; fold into beaten cream cheese until combined.
- Spread mousse over chilled cheesecake and refrigerate for 1–2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 31g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://myrecipesbook.com/gingerbread-cheesecake/