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Creamy Gingerbread Cheesecake

A festive, ultra-creamy holiday cheesecake featuring a spiced gingersnap crust and a molasses-infused filling, topped with homemade whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 9 hours
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American, Christmas
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups gingersnap cookies crushed to fine crumbs
  • 0.33 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 32 oz cream cheese softened to room temp
  • 1 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.25 cup molasses unsulphured
  • 0.5 cup sour cream room temp
  • 4 large eggs room temp
  • 2 tsp vanilla extract
  • 2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 0.5 tsp cloves
  • 0.5 tsp nutmeg
  • 2 tbsp all-purpose flour
Topping
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar

Equipment

  • 9-inch Springform Pan
  • Stand mixer or hand mixer
  • Roasting pan (for water bath)
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix crushed gingersnaps, melted butter, sugar, and salt. Press into the bottom of the pan.
  3. Bake crust for 10 minutes. Cool completely. Reduce oven to 325°F (163°C).
  4. Beat softened cream cheese and sugars until smooth. Add molasses, sour cream, vanilla, flour, and spices. Mix well.
  5. Add eggs one at a time, mixing on low just until combined. Do not overmix.
  6. Wrap pan in foil and place in a water bath. Pour batter over crust.
  7. Bake for 70-85 minutes until edges are set but center jiggles slightly.
  8. Turn off oven, open door slightly, and let cool for 1 hour. Then chill in fridge for 6+ hours.
  9. Whip heavy cream with powdered sugar. Pipe onto cheesecake and garnish with cookies.

Notes

Use a water bath to prevent cracks. Ensure all ingredients are at room temperature.