Gingerbread Cheesecake
Gingerbread Cheesecake is an easy-to-make creamy cheesecake recipe mixed with molasses, warm spices and a spiced wafer crust. This rich, decadent dessert will bring a beautiful, nostalgic flavor to your desert table. It’s especially wonderful for Thanksgiving and Christmas celebrations.
Servings: 12 slices
Calories: 495kcal
Ingredients
- 2 cups spiced wafers (crumbs - from about 1 sleeve of cookies)
- 1/4 cup unsalted butter (melted)
- 4 8-ounces packages cream cheese (at room temperature)
- 1 cup brown sugar (packed)
- 3 teaspoons vanilla extract
- 4 eggs (at room temperature)
- 1/4 cup molasses
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Instructions
- Preheat oven to 350°F.
- Stir the spiced wafer crumbs into the melted butter until evenly moistened. Press into the bottom of a 9 or 10-inch springform pan, pressing any extra up onto the sides of the pan. Set aside.
- Beat the cream cheese in the bowl of an electric mixer until fluffy.
- Add the brown sugar and vanilla extract.
- Next, add the eggs, 1 at a time until fully incorporated.
- Add the molasses, ginger, cinnamon, nutmeg, and allspice.
- Pour evenly into the pan.
- Wrap the bottom of the pan in aluminum foil and place into a baking dish. Fill the outer baking dish with about an inch of water.
- Place in the oven and bake for 45 minutes or until the edges are set and the center is still jiggly.
- Turn off the oven, but leave the cheesecake inside. After 15 minutes, crack the oven door open and allow the cheesecake to gently cool inside the oven for another hour.
- Remove the cheesecake from the oven, cover, and transfer to the refrigerator to cool for 6-8 hours minimum before serving.
Video
Notes
Tips and Techniques for the Perfect Cheesecake with No Cracks!
- Be sure to use room temperature cream cheese and eggs and do not over mix the cheesecake batter.
- Bake the cheesecake in a water bath. Simply wrap the bottom of the springform pan in aluminum foil to prevent any water from leaking in, then place in a larger baking dish filled with about an inch of water. The steam from the water will keep the cheesecake moist and prevent it from cracking.
- Do not over-bake the cheesecake. Cheesecake is done baking when the edges are just set, but the center is still wobbly. It will continue to set as it cools.
- Allow the cheesecake to cool gently in the oven, with the door cracked open, for at least an hour.
- Chill the cheesecake in the refrigerator for at least 6-8 hours before serving.
- For clean cheesecake slices, keep a damp towel nearby and clean the knife off between cuts.
Nutrition
Serving: 1slice | Calories: 495kcal | Carbohydrates: 42g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 352mg | Potassium: 302mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1213IU | Calcium: 145mg | Iron: 2mg