Complete with a gingersnap cookie crumb crust and a luscious, creamy spiced base, this stunning dessert is sure to become a fast favorite among family and friends this holiday season.
Gingerbread Cheesecake
Makes 1 (10-inch) cheesecake
Ingredients
- 2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1¼ cups firmly packed light brown sugar
- 2 tablespoons unsulphured molasses
- 3 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- Sweetened whipped cream, to serve
- Garnish: ground cinnamon
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In small bowl, stir together cookie crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared skillet.
- Bake until dry and fragrant, 12 to 15 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°.
- In a large bowl, beat cream cheese and brown sugar with a mixer at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in molasses.
- In a small bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, and salt; add to cream cheese mixture, beating on low speed just until combined, stopping to scrape sides of bowl. Increase speed to medium, and beat until well combined, about 1 minute, stopping to scrape sides of bowl.
- Add eggs, one at a time, beating on low speed just until combined after each addition, stopping to scrape sides of bowl. Stir in sour cream just until combined. Spread mixture into prepared crust.
- Bake until edges are set and center jiggles slightly when skillet is gently shaken, 40 to 45 minutes. Let cool completely on a wire rack. Loosely cover, and refrigerate until cold before serving, at least 4 hours or overnight. Serve with whipped cream. Garnish with cinnamon, if desired. Refrigerate in an airtight container for up to 3 days.
Notes
KITCHEN TIP-Be careful not to overbake the cheesecake; the visual indicators of doneness are more important than a precise bake time. The cheesecake will continue to set up as it cools in the skillet; overbaking it can cause it to crack.