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The Showstopper Gingerbread Cheesecake That’ll Win the Holidays Recipe

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★★★★★

5 from 76 reviews

This showstopper Gingerbread Cheesecake combines a gingersnap crust with a creamy, spiced gingerbread-flavored filling. Baked in a water bath to ensure a moist, crack-free texture, it’s the perfect festive dessert to impress guests during the holidays. Rich with molasses and warming spices, this cheesecake is a holiday centerpiece that’s creamy, indulgent, and full of seasonal flavor.

Ingredients

Scale

Gingersnap Crust

  • 2 cups finely crushed gingersnap cookies (about 9 oz or 255g)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground ginger

Gingerbread Filling

  • 32 ounces (four 8-oz blocks) full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsulfured molasses
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Prep for Success: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two or three layers of heavy-duty aluminum foil, sealing it completely to prevent water seepage during the water bath. Set aside.
  2. Make the Crust: Using a food processor, pulse the gingersnap cookies into fine crumbs. Add melted butter, brown sugar, and ground ginger and pulse until mixture resembles wet sand. Press this firmly and evenly along the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then cool on a wire rack.
  3. Start the Filling: In a stand mixer bowl or large bowl with a hand mixer, beat the softened cream cheese on medium speed until completely smooth with no lumps, scraping the sides and bottom often to ensure even mixing. Add granulated sugar and brown sugar, and beat until smooth and creamy.
  4. Add the Flavor: Mix in the molasses until fully incorporated. Add eggs one at a time on low speed, mixing only until each yolk disappears to avoid over-aeration which can cause cracking.
  5. Finish the Filling: On low speed, add sour cream, flour, vanilla extract, and all the spices (ground ginger, cinnamon, nutmeg, cloves). Mix just until combined. Scrape the bowl one last time to ensure a smooth, creamy batter.
  6. Assemble and Bake with a Water Bath: Pour the filling over the cooled crust and smooth the top with a spatula. Place the wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the cheesecake pan’s sides. Bake for 60 to 75 minutes, until the edges are set but the center still has a slight jiggle.
  7. The Slow Cool-Down: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking from sudden temperature changes. Remove cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight before serving.

Notes

  • Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free filling.
  • Do not over-mix after adding eggs to prevent incorporating too much air and cracking.
  • Use a water bath to maintain moisture and avoid cracks in the cheesecake.
  • Slow cooling inside the oven prevents cracking from temperature shocks.
  • Refrigerate at least 8 hours or overnight to fully set the cheesecake’s texture and flavor.
  • You can make this cheesecake up to 3 days ahead; flavors improve as it sits chilled.
  • Freeze leftovers wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the refrigerator.
  • For a no-bake variant, fold whipped topping into the filling and chill until firm.

Keywords: gingerbread cheesecake, holiday dessert, gingersnap crust, molasses, Christmas dessert, spiced cheesecake

Find it online: https://cookwithlea.com/the-showstopper-gingerbread-cheesecake-thatll-win-the-holidays-recipe/