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- 1 ½ cups crushed gingerbread cookies - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 16 oz cream cheese, softened to room temperature - ½ cup granulated sugar - 2 large eggs, at room temperature - 1 cup sour cream, at room temperature - 2 teaspoons pure vanilla extract - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon freshly grated nutmeg - ½ teaspoon ground allspice - Whipped cream - Crushed gingerbread cookies for garnish - A sprinkle of ground cinnamon (optional) The crust brings a warm spice flavor to the base. You will crush the gingerbread cookies finely. Mix them with melted butter and brown sugar. This mix forms a tasty, sturdy base. The cheesecake filling is creamy and rich. Start with softened cream cheese for smoothness. Beat it well to remove lumps. Then add sugar and mix until creamy. Eggs come next. Add them one at a time. This keeps the mix smooth. Next, add sour cream for a tangy taste. Then, stir in your spices: ginger, cinnamon, nutmeg, and allspice. These give the cheesecake its holiday flavor. For the topping, you can use whipped cream. Garnish with crushed gingerbread cookies. A sprinkle of cinnamon adds a nice touch. This makes your cheesecake look festive and inviting. {{ingredient_image_2}} First, preheat your oven to 325°F (163°C). This step is key for even baking and a smooth cheesecake. Next, grab a medium bowl. Combine 1 ½ cups of crushed gingerbread cookies, ½ cup of melted unsalted butter, and 2 tablespoons of brown sugar. Mix well until it feels like wet sand. Press this mixture into the bottom of a 9-inch springform pan. Make sure it’s firm and even. In a large bowl, beat 16 ounces of softened cream cheese. Use an electric mixer on medium speed. Mix until smooth. Gradually add ½ cup of granulated sugar, blending until creamy. Now, add 2 large eggs one at a time. Use low speed while mixing after each egg. This helps avoid air bubbles, keeping the cheesecake dense and rich. Gently fold in 1 cup of sour cream, 2 teaspoons of vanilla extract, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, ½ teaspoon of freshly grated nutmeg, and ½ teaspoon of allspice. Use a spatula to ensure everything blends well and is lump-free. Pour the filling over your crust in the springform pan. Bake for 50-60 minutes. The center should be set but jiggly, while the edges puff slightly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour. After cooling, move the cheesecake to the fridge. Chill for at least 4 hours, but overnight is best. This waiting time enhances the flavor and texture. When ready to serve, add a generous dollop of whipped cream on top. Sprinkle with crushed gingerbread cookies and a light dusting of cinnamon. This creates a festive look that is sure to impress! To keep your cheesecake smooth, avoid over-mixing. When you beat the mixture, do it just until smooth. Air bubbles can form with too much mixing. Also, cool the cheesecake slowly in the oven. After baking, turn off the heat and leave the door open a crack. This step helps the cake cool gently, reducing cracks. Make sure your cream cheese is at room temperature before mixing. Cold cream cheese can create lumps in your filling. To soften it quickly, cut it into small cubes and let it sit for about 15 minutes. You can also microwave it for about 10 seconds, but don’t let it melt. Baking your cheesecake at the right time is crucial. Start checking it at 50 minutes. The edges should look firm, while the center remains slightly jiggly. If you bake it too long, the texture can become dry. Trust your eyes! The cheesecake continues to set as it cools, so don't worry if it's a little wobbly in the middle. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth filling that combines easily without lumps. Don't Overmix: When adding eggs to the mixture, mix on low speed and just until combined to avoid incorporating too much air, which can lead to cracks. Cooling Technique: Allow the cheesecake to cool gradually in the oven with the door ajar to minimize the risk of cracks on the surface. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight before serving; this allows the flavors to deepen and the cheesecake to set perfectly. {{image_4}} To make a gluten-free gingerbread cheesecake, swap the gingerbread cookies with gluten-free versions. Look for cookies made from almond flour or other gluten-free grains. Use the same amount of butter and sugar in the crust. This way, you still get that tasty ginger flavor without gluten. For a chocolate twist, add cocoa powder to the cheesecake filling. Use about 1/4 cup of unsweetened cocoa powder. Mix it in with the cream cheese and sugar. This gives a rich, chocolatey flavor that pairs well with the spices. You can also add chocolate ganache on top for extra indulgence. If you want a no-bake option, skip the oven entirely. Use the same crust recipe but chill it in the fridge instead of baking. For the filling, whip the cream cheese and sugar until smooth. Then fold in whipped cream instead of sour cream. This creates a light and fluffy filling. Chill for at least 4 hours before serving. To keep your gingerbread cheesecake fresh, store it in the fridge. Place it in an airtight container or cover it well with plastic wrap. It will stay good for about 5 to 7 days. The cool air helps preserve the creamy texture and rich flavor. If you want to save some for later, freezing works great! First, let the cheesecake cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This keeps it safe from freezer burn. You can freeze it for up to 3 months. When you are ready to enjoy it, thaw it in the fridge overnight. You usually don't need to reheat cheesecake. It tastes best cold. If you want it slightly warmer, let it sit at room temperature for about 30 minutes before serving. This helps bring out the flavors and makes it even more delightful. You can use Greek yogurt instead of sour cream. It adds a nice tangy flavor. Cream cheese is another option for a richer taste. Just remember, both will work well in the cheesecake filling. The cheesecake is done when the center is set but slightly jiggly. Check the edges; they should look firm and puffed. This means it is ready for cooling. If it looks too soft, bake for a few more minutes. Yes, you can! This cheesecake is great to make a day before. It needs time to chill in the fridge. This helps the flavors blend and makes it even tastier. If you don't have gingerbread cookies, you can use graham crackers. Oreos also make a sweet crust. Just crush them and mix with melted butter and brown sugar like in the recipe. This blog post covered all the key steps to make a great cheesecake. We started with the right ingredients for the crust, filling, and toppings. I walked you through the baking process, shared tips to avoid cracks, and suggested fun variations. You now know how to store it properly and answered common questions. Making cheesecake can be easy and fun. With these tips, you’ll impress everyone with your baking skills. Enjoy your delicious cheesecake creation!

Gingerbread Cheesecake Delight

A festive cheesecake with a gingerbread crust and spiced filling, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups crushed gingerbread cookies
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons brown sugar
  • 16 oz cream cheese, softened to room temperature
  • 0.5 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon freshly grated nutmeg
  • 0.5 teaspoon ground allspice
  • 1 cup whipped cream
  • 1 cup crushed gingerbread cookies for garnish
  • 1 sprinkle ground cinnamon (optional)

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • In a medium-sized mixing bowl, combine the crushed gingerbread cookies, melted butter, and brown sugar. Mix until the mixture resembles wet sand and press into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar, mixing until well blended.
  • Incorporate the eggs one at a time, mixing on low speed until combined after each addition.
  • Fold in the sour cream, vanilla extract, ground ginger, cinnamon, nutmeg, and allspice with a spatula until smooth.
  • Pour the cheesecake filling over the prepared crust and bake for 50-60 minutes until the center is set but slightly jiggly.
  • Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about an hour.
  • Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
  • Before serving, dollop with whipped cream, top with crushed gingerbread cookies, and sprinkle with ground cinnamon.

Notes

For an elegant touch, serve slices on dessert plates with a sprig of fresh mint or a cinnamon stick alongside for a rustic holiday flair.
Keyword cheesecake, gingerbread, holiday dessert