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Gingerbread Cheesecake

3 reviews
Total Time
Prep: 40 min. Bake: 45 min. + chilling

By Taste Of Home Editorial Team

Recipe by Cindy Romberg, Mississauga, Ontario

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 14, 2022

This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario

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Test Kitchen Approved

Gingerbread Cheesecake

3 reviews
Prep Time 40 min
Cook Time 45 min
Yield 12 servings

Ingredients

  • 1-1/4 cups crushed gingersnap cookies
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • Chopped pecans and melted chocolate, optional
Text Ingredients

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
  4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.
  6. Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.

Nutrition Facts

1 slice (calculated without optional ingredients): 451 calories, 33g fat (20g saturated fat), 139mg cholesterol, 295mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 7g protein.

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