Gingerbread Cheesecake Delight (Print Version)
A creamy cheesecake featuring warm gingerbread spices and a buttery gingersnap crust for holiday indulgence.
# What You'll Need:
→ Crust
01 -
1 1/2 cups gingersnap cookie crumbs
02 -
1/3 cup melted unsalted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1/4 cup molasses
08 -
1 tsp vanilla extract
09 -
1 tsp ground ginger
10 -
1/2 tsp ground cinnamon
11 -
1/4 tsp ground cloves
12 -
1/4 tsp ground nutmeg
→ Topping (optional)
13 -
Whipped cream
14 -
Ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine gingersnap crumbs, melted butter, and sugar until evenly mixed. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
02 -
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Incorporate eggs one at a time, blending thoroughly after each. Fold in molasses, vanilla extract, ground ginger, cinnamon, cloves, and nutmeg until fully combined.
03 -
Pour filling over the cooled crust and smooth the top. Bake for 55 to 60 minutes until the center is nearly set. Turn off the oven, slightly open the door, and leave cheesecake inside for 1 hour to finish setting gently.
04 -
Refrigerate cheesecake for at least 4 hours or overnight. Before serving, optionally garnish with whipped cream and a dusting of ground cinnamon.
# Additional Notes:
01 -
To prevent cracking, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven.