03/01/2025
Gingerbread Cheesecake
Ingredients:
For the Gingersnap Crust:
2 cups gingersnap crumbs (use a crunchy, dry variety)
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted
For the Gingerbread Cheesecake Filling:
24 ounces full-fat cream cheese (680 g), softened to room temperature
1/2 cup brown sugar (105 g)
1/2 cup granulated sugar (100 g)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons cornstarch (or flour)
1/4 cup molasses (60 ml) (do not use blackstrap molasses)
2/3 cup sour cream (160 ml), full-fat
2 teaspoons vanilla extract
3 large eggs, whisked
Boiling water (for the water bath)
For the Butterscotch Sauce:
1/3 cup unsalted butter (75 g), cut into cubes
1/2 cup brown sugar (105 g), packed
1/2 cup heavy cream (120 ml)
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Whipped Cream:
1/2 cup whipping cream (120 ml)
2 teaspoons powdered sugar
Directions:
For the Gingersnap Crust:
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan tightly with an oven bag and several layers of aluminum foil to prevent leaks.
Crush the gingersnap cookies into fine crumbs using a food processor or a rolling pin.
In a mixing bowl, combine the crumbs, brown sugar, and melted butter. Mix until it resembles damp sand.
Press the mixture into the bottom of the prepared pan, creating a slight edge along the sides.
Bake for 10 minutes, then set aside to cool.
For the Gingerbread Cheesecake Filling:
In a large bowl, beat cream cheese, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth. Scrape down the sides of the bowl occasionally.
Mix in the molasses, sour cream, and vanilla extract until combined.
Gradually add the whisked eggs, mixing on low speed until just incorporated. Do not overmix.
Pour the batter over the cooled crust. Place the springform pan inside a large roasting pan and fill it with 1 inch of boiling water.
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool for 20 minutes. Remove from the oven and let it cool to room temperature before chilling in the refrigerator for at least 6 hours or overnight.
For the Butterscotch Sauce:
In a saucepan over low heat, melt the butter and brown sugar while stirring. Bring to a gentle boil for 1 minute.
Add the cream and continue stirring for 3-4 minutes.
Remove from heat and stir in vanilla extract and salt.
For the Whipped Cream:
Beat the whipping cream and powdered sugar until soft peaks form.
Serving:
Remove the cheesecake from the springform pan.
Top with piped whipped cream, a drizzle of butterscotch sauce, and optional gingerbread cookies for decoration.
Slice and serve chilled.
Prep Time: 30 minutes | Cooking Time: 1 hour | Cooling & Chilling Time: 7 hours | Total Time: 8 hours 30 minutes
Kcal: 406 kcal per slice | Servings: 14 slices
