Description
This Perfect Gingerbread Cheesecake recipe combines a spicy gingersnap crust with a creamy, warmly spiced filling rich with molasses and aromatic spices. Ideal for the holidays, it requires no baking and is chilled overnight to achieve a luscious, indulgent texture, making it a festive and effortless dessert to impress your guests.
Ingredients
Scale
Crust
- 1 ¾ cups finely crushed gingersnap cookie crumbs
- â…“ cup unsalted butter, melted
- 2 to 3 tablespoons brown sugar
- A small pinch of salt
Filling
- 28 oz cream cheese (full-fat)
- 1 cup powdered sugar, sifted
- 2 cups whipped cream
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the crust: Line a 9-inch springform pan with parchment paper to ensure the cheesecake does not stick. In a bowl, combine the finely crushed gingersnap cookie crumbs, melted butter, brown sugar, and a pinch of salt. Mix until everything is evenly coated and emits a delightful spicy aroma. Firmly press the mixture into the bottom and slightly up the sides of the pan, using the bottom of a glass to compact the crust evenly. Refrigerate while preparing the filling.
- Make the filling: Beat the full-fat cream cheese until smooth and silky. Add the sifted powdered sugar, molasses, and pure vanilla extract, mixing until combined. Stir in cinnamon, ground ginger, and ground nutmeg to create a warmly spiced, aromatic filling.
- Incorporate whipped cream: Gently fold the whipped cream into the cream cheese mixture using soft, sweeping motions to maintain a light texture. Scrape the sides of the bowl periodically to ensure all ingredients are fully incorporated.
- Assemble the cheesecake: Spoon the filling over the chilled crust and smooth the top with a spatula or the back of a spoon. Tap the springform pan lightly on the counter to release any trapped air bubbles and create an even surface.
- Chill to set: Place the cheesecake in the refrigerator and chill for at least 7 hours or preferably overnight, allowing the filling to firm up while remaining creamy and indulgent.
- Garnish and serve: Before serving, sprinkle a few crushed gingersnap crumbs over the top for added texture and visual appeal.
- Slice and enjoy: Use a sharp knife to cut neat, clean slices. Each bite offers a perfect balance of creamy richness and festive spiced warmth. Serve and savor!
Notes
- Make sure to fully chill the cheesecake to achieve the best texture.
- Use full-fat cream cheese for a rich and creamy filling.
- Gently folding whipped cream helps maintain the lightness of the cheesecake.
- If you prefer a firmer crust, add an extra tablespoon of melted butter.
- The cheesecake is best served cold and within 2-3 days for optimal freshness.
