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Gingerbread Cheesecake

Gingerbread Cheesecake
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Indulge in the rich and creamy delight of Gingerbread Cheesecake, a dessert that embodies the warmth and spirit of the holiday season. This luscious cheesecake features a buttery shortbread crust, a spiced cream cheese filling infused with ginger, cinnamon, and nutmeg, and is topped with a fluffy molasses mousse. Perfect for festive gatherings or cozy family dinners, this dessert promises to impress with its decadent layers and beautiful presentation. Serve it with a dollop of whipped cream or festive gingerbread decorations for an extra touch of charm. Treat yourself and your loved ones to this delightful treat that captures the essence of winter celebrations!

Ingredients

Scale
  • 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted
  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs
  • 1 1/4 cup (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp (45ml) molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 ounces (226g) cream cheese, softened
  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides.
  2. In a small bowl, combine shortbread crumbs, sugar, cinnamon, and melted butter until well mixed. Press this mixture into the bottom and up the sides of the springform pan evenly. Bake for 10 minutes and then set aside to cool.
  3. Reduce oven temperature to 300°F (148°C). In a large mixing bowl using low speed on an electric mixer, beat together softened cream cheese, brown sugar, and flour until smooth. Scrape down sides of the bowl as needed. Add sour cream, molasses, ginger, cinnamon, nutmeg, and cloves; mix until combined. Beat in eggs one at a time on low speed; scrape sides after each addition. Pour cheesecake filling into cooled crust and spread evenly.
  4. Place springform pan inside a larger pan filled halfway with warm water to create a water bath. Bake for 1 hour and 20 minutes or until set around edges but jiggly in center. Turn off oven heat; leave cheesecake in oven with door closed for another 30 minutes. Crack open oven door slightly; let cool in oven for an additional 30 minutes before removing from water bath. Chill cheesecake in refrigerator for at least 5–6 hours or overnight until firm.
  5. In a mixing bowl, whip heavy cream with powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form; set aside. In another bowl, beat softened cream cheese until smooth. Gently fold whipped cream into cream cheese mixture until fully combined.
  6. Pour mousse topping over chilled cheesecake still in its springform pan; spread into an even layer. Refrigerate again for about 1–2 hours until mousse firms up before removing from pan. For whipped cream topping, whip heavy cream with powdered sugar until stiff peaks form; add vanilla extract and cinnamon while whipping. Pipe whipped cream around edges of cheesecake; decorate as desired with gingerbread men or other festive toppings.

Nutrition

Find it online: https://tastyandfast.com/gingerbread-cheesecake/