Gingerbread Cheesecake With Caramel Topping
This is the the best gingerbread cheesecake recipe I have ever made and I know you and your family will love it too. This festive holiday cheesecake combines traditional gingerbread flavors like ginger, cinnamon, and nutmeg in the creamy cheese filling, a gingerbread cookie crust, and then to really make things extra decadent and impressive — we add a caramel topping.
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Why You Should Make My Gingerbread Cheesecake
- Easy to make gluten-free and/or grain-free by choosing gluten-free cookies for the crust. These are commonly available now.
- Gingerbread is a traditional Christmas treat, and this cheesecake celebrates that warm spice mixture of cinnamon, ginger, and nutmeg.
- It’s a beautiful and impressive dessert that everyone will love.
- It looks way harder to make than it is.
Make this festive cheesecake for dinner or just a dreary Tuesday this Christmas season.
If you love this recipe, you will also love my Basque pumpkin cheesecake and chocolate ganache tart. Pair it with my warm custard milk drink or aged eggnog.
Equipment
- Springform Pan
- Parchment Paper
- Hand Mixer
- Blender/Food processor
Ingredients
This recipe features common ingredients found at any grocery store or online. Below, you can quickly scan the ingredients to see what you need or have. When making this gingerbread cheesecake, have all your ingredients at room temperature before you start for the best results.
Gingerbread Cheesecake Crust
- Crushed ginger snaps or ginger cookies
- Brown sugar
- Unsalted butter
Cheesecake Filling
- Cream cheese
- White granulated sugar
- Brown sugar
- Powdered Ginger
- Cinnamon
- Nutmeg
- Eggs
- Vanilla extract
- Sour cream
- Heavy cream
- Molasses
Topping
- Caramel Sauce
- Crushed gingersnaps or cookies
❁ You’ll find the exact amount of each ingredient below in the recipe card. Make sure to select ‘cook mode’ to keep your screen from turning off as you make it. You can also print the recipe.
Instructions & Photos (Step-By-Step)
Use the process photos below to guide you as you bake. Confused about how something should look? Check here!
Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare the springform pan by lining it with parchment paper as pictured.
Step 2: In a bowl, add the crushed ginger snaps or cookies, brown sugar, and melted butter. Mix with a fork until thoroughly combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan. Bake this for 5 minutes. Remove from the oven and let cool completely.
Step 3: Add the cream cheese to a separate bowl while the gingerbread crust is cooling. Beat with a hand mixer until creamy and lump-free. Add the sugar and brown sugar and mix into the cream cheese.
Step 4: Now add the cinnamon, nutmeg, and ginger. Blend until combined.
Step 5: Add each egg, one at a time, mixing in between each addition.
Step 6: Finish the cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
Step 7: Pour the cheesecake filling into the springform pan and spread it evenly. Place in the oven and bake for 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
Remove the cheesecake from the oven and let cool to room temperature.
Place in the refrigerator for 4 hours or overnight.
Step 8: Top with an optional layer of caramel sauce and sprinkle gingersnap crumbs over everything.
Slice, serve, and enjoy!
Hint: To cleanly cut cheesecake, use a sharp, thin knife and dip it in hot water before each slice. This will prevent the knife from sticking and create even portions.
Storage & Freezing
Store your gingerbread cheesecake in the refrigerator for up to 5 days. Cheesecake can easily absorb other odors so wrapping it correctly is recommended for best flavor Wrap your cheesecake in plastic wrap and then place it in a storage container.
Yes, it is possible to freeze cheesecake. To freeze an entire cheesecake or half of it, wrap the whole round or semicircle in plastic wrap and then in foil. The less air comes in contact with your cheesecake, the longer it will last in the freezer. Don’t forget to label and date it before storing it in the freezer.
Frozen cheesecake should be defrosted in the refrigerator.
Related Recipes
Looking for other recipes like this gingerbread cheesecake? Try these:
MSN Readers Click Here For Original Post + Printable Recipe Card.
Equipment
- Springform Pan
- Parchment paper
- Hand Mixer
- Blender or Food processor
Ingredients
Gingerbread Crust
- 2 ½ Cups Crushed gingerbread Snaps Or cookies
- ½ Cup Brown sugar
- 6 Tablespoons Unsalted Butter Melted
Cheesecake Filling
- 3 8-oz Cream Cheese Packages
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 4 Large Eggs
- 2 Teaspoons Powdered Ginger
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ⅓ Cup Sour Cream
- ¼ Cup Heavy Cream
- ¼ Cup Molasses I prefer darker varieties
Caramel Topping
- 1 Can Caramel Sauce
- ½ Cup Crushed Gingerbread Snaps Or cookies
Instructions
- Make & Bake The Crust: Preheat the oven to 350 degrees fahrenheit. Prepare the spring form pan by lining with parchment paper.
- In a bowl, add the crushed ginger snaps, brown sugar and melted butter. Mix together with a fork until combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan.
- Bake this for 5 minutes. Remove from the oven and let cool completely.
- Make Cheesecake Filling: While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free.
- Add the sugar and brown sugar and mix into the cream cheese.
- Now add the cinnamon, nutmeg, and ginger. Blend together until combined.
- Add each egg, one at a time, mixing in between each addition.
- Finish the cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
- Bake The Cheesecake: Pour the cheesecake filling into the springform pan and spread it evenly. Place in the oven and bake for 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
- Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
- Rest the Cheesecake: Remove the cheesecake from the oven and let cool to room temperature. Place in the refrigerator for 4 hours or overnight.
- Add Caramel Sauce: Top with an optional layer of caramel sauce and sprinkle gingersnap crumbs over everything.
- Slice cheesecake with a sharp, thin knife dipped in very hot water. Dip the knife into the water between each cut.
Notes
Store your gingerbread cheesecake in the refrigerator for up to 5 days. Cheesecake can easily absorb other odors, so wrapping it correctly is recommended for best flavor. Wrap your cheesecake in plastic wrap and then place it in a storage container. Yes, it is possible to freeze cheesecake. To freeze an entire cheesecake or half of it, wrap the whole round or semicircle in plastic wrap and then in foil. The less air comes in contact with your cheesecake, the longer it will last in the freezer. Don’t forget to label and date it before storing it in the freezer. Frozen cheesecake should be defrosted in the refrigerator.
