Let's Make Gingerbread Cheesecake—Holiday Vibes Guaranteed
You know that feeling when you walk into a house and it just smells like December? Well, that's what this gingerbread Cheesecake does—turns your kitchen into a slice of holiday heaven. I remember the first time I made it was on a freezing afternoon while my neighbor's dog would not stop barking; somehow, that just added to the charm. Anyway, I jotted down half the recipe on the back of a grocery receipt (don’t judge, please), and since then, it's morphed into my go-to December showstopper. Oh, and don’t panic if your cream cheese looks a bit weird at some point. Mine does too. It all comes right in the end—or, as my gran used to mutter, "it’s all going to the same place!"
Why You'll Love This (Honestly, My Family Can't Get Enough)
I usually pull this out for winter gatherings, you know, when you want to impress your in-laws without breaking a sweat. My family goes off their rockers for this cheesecake, partly because it mashes together two favorites (ginger-snaps and cheesecake—how could you go wrong?) but also because the smell is the most inviting thing ever. Seriously, it might lure the neighbors in (no complaints so far though). If you’ve ever had a cracked cheesecake, I totally feel you; I’ve had a few, and yes, I might’ve cried once (okay, twice), but this one’s pretty forgiving if you remember the water bath.
What You'll Need (Plus a Few Oddball Substitutions)
- Crust: 1 ½ cups ginger snap cookie crumbs (when I’m lazy, I’ll use a food processor, but bashing them in a bag is oddly therapeutic); ¼ cup brown sugar (light or dark, doesn’t matter much); 80g unsalted butter, melted (I’ve even used coconut oil in a pinch—it’s alright!)
- Filling: 3 packs (8oz each) cream cheese, room temp (Philly is what Gran loved, but store brand works fine); ⅔ cup brown sugar (dark makes it richer); ¼ cup molasses (I once used golden syrup when out of molasses—bit lighter, still tasty); 2 eggs + 1 extra yolk, room temp
- ½ cup sour cream (I’ve subbed in Greek yogurt and, honestly, no one noticed)
- 2 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, pinch ground cloves (could cheat—just use a 'pumpkin spice' blend, but don’t tell anyone I said that)
- 1 teaspoon vanilla extract (the real stuff if you’ve got it, but again, no shade if it’s the cheapie)
- Optional: Whipped cream and some mini gingerbread men for topping (I always end up eating the last two before they make it onto the cake)
How I Actually Make It (With the Usual Chaos)
- Heat your oven to 325°F (160C). Grab a 9-inch springform pan. If you only have a regular cake tin, line it with parchment and cross your fingers for the removal later—it works, just not as... elegant.
- Mix crushed gingersnaps, brown sugar, and melted butter until it looks like damp sand. Press it firmly into the bottom (and slightly up the sides if you’re feeling fancy). I use a glass bottom to squish it down, but a handful of fingers will do.
- Bake the crust for 10 minutes or until it smells toasty (this is when the dog starts sniffing around). Let it cool while you get on with the filling.
- Beat cream cheese until it’s really smooth—lumps hide at the bottom like tiny goblins if you’re not careful. Add sugar, then molasses, and blend some more.
- Mix in eggs, yolk, sour cream, spices, and vanilla. I add the eggs one at a time (because, honestly, it looks like you’re on a TV bake-off that way). Scrape the sides. Don’t rush or you’ll be chasing streaks for ages.
- Pour the filling over your cooled crust. Now, the water bath—wrap your pan’s base tightly in foil and set it in a bigger pan. Pour hot water around (not in!)—to about halfway up the sides. I know, faffy, but you’ll thank yourself.
- Bake for 55-65 minutes. It’ll look set at the edges, but the middle should still wobble a little. Don’t overbake—I did once, and the texture... let’s just say 'not ideal.'
- Turn off the oven, crack the door, and leave the cheesecake in there for an hour. Then let it cool to room temp (this is when I sneak an edge, whoops).
- Chill for at least 6 hours, ideally overnight. Honestly, I think it tastes warmer, spicier the next day. Top with stiff whipped cream and whatever sprinkles or mini cookies you have left.
Notes (Learned After a Few "Oops" Moments)
- If cracks appear, just slather on the whipped cream—no one’s the wiser.
- Once I forgot the sour cream and used plain yogurt. It set slightly softer but still tasted fab.
- Tastes best if you use dark brown sugar and proper molasses, but I’ve made do with honey before. Sweeter, but not a deal breaker.
Some Oddball Variations (Yes, Even the Flops)
- Swapped ginger snaps for Biscoff cookies—holy moly, it was delicious.
- Added chopped crystallized ginger for more zing. Not everyone liked it, but I did!
- Tried it once with chocolate chips in the filling. Never again. Tasted muddled and, honestly, a bit weird.
- Crust with oatmeal cookies once (we were out of ginger snaps)—works in a pinch, but it’s not the same.
Equipment (But There’s Always a Cheat)
- 9-inch springform pan (or cake tin plus parchment and some cleverness)
- Electric mixer makes life easier, but elbow grease is fine. I’ve done it with a wooden spoon, but your arm will feel it later!
- Baking sheet for the water bath (or big roasting tin—whatever fits the pan inside)
- Mixing bowls, rubber spatula, and a spoon (because doesn’t everyone lose track of the spatula partway through?)
How To Store (Although Ours Disappears Like Magic)
Keep it in the fridge, loosely covered. In theory, it’ll last 4 days (ha!). Truth is, it’s usually gone by noon the next day in our house, especially if someone "happens" to be up for a midnight snack.
How We Like To Serve It (Traditions & Whims)
Usually, I pipe on whipped cream, though that's just me showing off. Sometimes we'd plonk the cheesecake in the middle of the table after Sunday roast, hand out forks, and let everyone go wild. A drizzle of salted caramel isn’t traditional but—oh boy, what a treat.
My "Learned the Hard Way" Pro Tips
- Let your ingredients come to room temp. Seriously. I once tried skipping this and ended up with weird lumps; not fun.
- Go gentle mixing the eggs in. Overbeat and the cheesecake gets all puffy and cracks (I learned this watching King Arthur Baking videos, which are great, btw).
- Patience! Don’t dig in before it chills. Soggy mess if you do (speaking from experience, ahem).
FAQs (Actually Asked By My Friends and Family)
- Can I make this without a water bath? Sure, but it’s riskier for cracks. Sometimes I skip, but then I load it up with cream so nobody knows.
- What if I only have regular cream cheese, not block? It works, but it’s softer. Drains off extra water if it’s really loose.
- Any way to make it gluten-free? Yep, swap in gluten-free cookies for the crust. Minimalist Baker has good recs—they know their stuff!
- Can I freeze leftovers? You can, but the texture's not quite as dreamy. I liked it straight out the freezer, my husband did not. Horses for courses.
- Do I have to use molasses? Probably not, but then it’s more like "spiced cheesecake"—still great, just less gingery "oomph." Maple syrup is alright as a swap.
- How do I make clean slices? Run your knife under hot water and wipe between cuts (I never remember, so mine always look a bit wonky, but they taste just fine).
Now, if you’ve read this far, thanks for putting up with my meandering. If you want more holiday-inspired baking adventures, check out Sally's Baking Addiction's gingerbread cheesecake for another spin. Happy baking, pals—and save a crumb or two for your future self (though, let's be honest, you'll probably eat it all tonight).
Ingredients
- 2 cups gingerbread cookie crumbs
- ¼ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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2In a bowl, mix gingerbread cookie crumbs with melted butter. Press firmly into the bottom of the prepared pan to form a crust.
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3In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
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4Mix in sour cream, molasses, ginger, cinnamon, nutmeg, cloves, and vanilla extract until fully combined.
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5Pour the cheesecake batter over the crust and smooth the top. Bake for 60 minutes or until the center is almost set.
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6Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes. Chill in the refrigerator for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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