Description
A delightful dessert combining gingerbread and creamy cheesecake, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the gingersnap crumbs, melted butter, and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the molasses, vanilla extract, ground ginger, cinnamon, cloves, and nutmeg.
- Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven but leave the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, add whipped cream and a sprinkle of cinnamon if desired.
Notes
Use a food processor to crush gingersnap cookies for a finer crumb. Ensure that the cream cheese is softened to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: gingerbread cheesecake, cheesecake, dessert, holiday dessert, festive dessert