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gingerbread cheesecake with a gingerbread on top

Gingerbread Cheesecake

Want to make Gingerbread Cheesecake for Christmas? Then I have the recipe for you. This gingerbread cheesecake is a delicious twist on cheesecake.

Course Dessert
Cuisine American
Keyword gingerbread cheesecake
Prep Time 1 hour 10 minutes
Cook Time 2 hours 30 minutes
Servings 14

Ingredients

Crust Ingredients:

  • 1 ¾ cups gingersnap cookie crumbs
  • 1 tablespoon sugar
  • ¾ teaspoon cinnamon
  • 2 tablespoon sweet cream butter melted

Cheesecake Filling Ingredients:

  • 3 8 oz packages of cream cheese(softened)
  • 1 C brown sugar packed
  • 3 tablespoon flour
  • ¾ C sour cream
  • ¼ C molasses
  • 1 teaspoon vanilla
  • 2 teaspoon ground ginger
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 4 large eggs

Mousse Topping Ingredients:

  • 1 ¼ C heavy whipping cream
  • ½ C powdered sugar
  • 3 tablespoon molasses
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 package 8 oz cream cheese (softened)

Whipped Cream Ingredients:

  • ¾ C heavy whipping cream
  • 6 tablespoon powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla

Garnish Ingredients:

  • Small gingerbread men

Instructions

  1. Preheat oven to 325 degrees
  2. Line springform pan with parchment paper
  3. Spray the sides of the springform pan with non-stick spray

Crust Directions:

  1. Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
  2. Press this mixture into the bottom and up the sides of the pan..
  3. Bake at 325 degrees for 10 minutes.
  4. Set aside to cool.

  5. Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath.

  6. Set aside.

Cheesecake filling/ topping Directions:

  1. Reduce oven heat to 300 degrees.
  2. Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
  3. Scrape down the sides of the bowl to get all of the batter,
  4. Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
  5. Add eggs, one egg at a time, continuing to beat on low speed.
  6. Scrape the sides of the bowl after each addition.
  7. Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
  8. Put the aluminum foil covered springform pan inside the larger pan. Fill the pan with warm water to reach half way up the sides of the pan.
  9. Bake at 300 degrees for 1 hour 20 minutes.
  10. Turn off the heat.
  11. Keep the cheesecake in the oven with the door closed for 30 minutes.
  12. Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
  13. Remove the baked cheesecake from the oven.
  14. Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.)
  15. Check to see if the cheesecake has chilled and is firm.
  16. Once firm make the mousse topping.
  17. Using the electric mixer with mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
  18. Set aside.
  19. Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
  20. Gently fold the whipped cream into the cream cheese until well combined.
  21. Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in a even layer with the offset spatula.
  22. Transfer the cheesecake in the refrigerator for another 1-2 hours until the mousse is firm.
  23. Take out of the fridge and remove from the springform pan.
  24. With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form.
  25. Scoop the prepared whipped cream into the pipping bag fitted with a round pipping tip.
  26. Pipe dollops of the whipped cream along the edges of the cheesecake.
  27. Store in the refrigerator until ready to serve.
  28. Place gingerbread men on the cheesecake as garnish.