Gingerbread Cheesecake With Caramel Topping
A cookie crust topped with silky cream cheese filling warmed with traditional gingerbread spices. Then, this decadent cheesecake is topped with caramel sauce!
Servings: 8
Calories: 621kcal
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
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.
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.
Nutrition
Calories: 621kcal | Carbohydrates: 108g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 452mg | Potassium: 433mg | Fiber: 1g | Sugar: 83g | Vitamin A: 616IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 4mg
