Gingerbread Cheesecake with Cookie Crust
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 30–35 cookies)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1/2 cup unsulphured molasses
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly. For extra security against sticking, you can line the bottom with a circle of parchment paper.
- In a medium bowl, combine the gingersnap cookie crumbs, 2 tablespoons of sugar, and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 cup of sugar together on medium speed. Continue until the mixture is completely smooth and free of lumps, which usually takes about 3 to 4 minutes.
- Lower the mixer speed and add the molasses, sour cream, vanilla extract, ginger, cinnamon, cloves, and nutmeg. Mix until the color is uniform and the spices are well-distributed. Scrape down the sides of the bowl to ensure everything is incorporated.
- Add the eggs one at a time, mixing on low speed just until each egg is combined. Do not overmix at this stage, as adding too much air can cause the cheesecake to crack during baking.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 60 to 70 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven and crack the door open, letting the cheesecake sit inside for 30 minutes to cool slowly.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.