Description
This rich and festive Gingerbread Cheesecake combines a crunchy gingersnap cookie crust with a smooth, spiced cream cheese filling infused with ginger, cinnamon, nutmeg, cloves, and molasses. It’s baked in a water bath to achieve a creamy texture and served with a buttery butterscotch sauce and optional whipped cream rosettes, making it perfect for holiday celebrations.
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs (use a dry, crispy cookie)
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter (85 grams), melted
Gingerbread Cheesecake Filling
- 24 ounces full-fat, brick-style cream cheese (680 grams), softened to room temperature
- 1/2 cup brown sugar (105 grams), dark preferred
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cornstarch (cornflour/ flour)
- 1/4 cup molasses (60 ml), not blackstrap
- 2/3 cup sour cream (160 ml), full fat
- 2 teaspoons vanilla extract
- 3 large eggs, whisked
- Boiling water, for the water bath
Butterscotch Sauce
- 1/3 cup unsalted butter (75 grams), cut into cubes
- 1/2 cup brown sugar (105 grams), packed, dark preferred
- 1/2 cup whipping cream (120 ml) or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Whipped Cream
- 1/2 cup whipping cream (120 ml)
- 2 teaspoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. Wrap the pan with an oven bag and secure with tie locks, then wrap the pan outside with aluminum foil multiple times to protect it for the water bath baking.
- Make Gingersnap Crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crumbs with brown sugar and melted butter until the mixture resembles damp sand and holds together when pressed.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and keep the oven on.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth and creamy. Scrape down the sides periodically to incorporate all ingredients.
- Add Molasses Mixture: Blend in the molasses, sour cream, and vanilla extract until fully combined.
- Incorporate Eggs: With the mixer on low, gradually add the whisked eggs to the batter in small increments until smooth and no egg pieces remain.
- Assemble and Bake Cheesecake: Pour the filling over the baked crust. Place the wrapped springform pan inside a large roasting pan. Pour boiling water into the roasting pan to about 1/2 to 1 inch high to create a water bath. Bake for 50-60 minutes until the top is set but slightly wobbly in the center when nudged.
- Cool Cheesecake: Turn off the oven, open the door ajar, and let the cheesecake cool inside for 20 minutes. Remove from the oven and cool to room temperature.
- Refrigerate: Remove the cheesecake from the water bath, keep it wrapped, cover with foil, and refrigerate for at least 6 hours or overnight to fully set and chill.
- Make Butterscotch Sauce: In a saucepan over low heat, melt butter and brown sugar together, stirring gently. Bring to a gentle boil for 1 minute. Carefully stir in cream and continue boiling gently for 3-4 minutes, stirring constantly. Remove from heat and stir in vanilla extract and salt.
- Prepare Whipped Cream: In a chilled bowl, beat cold whipping cream with powdered sugar until stiff peaks form.
- Serve: Remove cheesecake from fridge, run a sharp knife around edges, and release the springform ring. Blot any condensation from the top. Optionally pipe whipped cream rosettes on top and decorate with small gingerbread cookies. Slice with a sharp knife through crust and topping. Serve each slice topped with warm butterscotch sauce if desired.
Notes
- Gingersnap Cookies: Use crunchy ginger cookies like Ginger Nut for the crust for best texture; soft or chewy cookies will not hold well. Graham cracker crumbs can be a substitute.
- Room Temperature Ingredients: Ensure cream cheese, sour cream and eggs are at room temperature to avoid lumps in the batter.
- Molasses: Use cooking or fancy molasses. Blackstrap molasses has a stronger, more bitter flavor and is not recommended.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Nutrition estimates assume cheesecake is sliced into 14 pieces and do not include whipped cream or butterscotch sauce.
