Description
This Gingerbread Cheesecake is a festive and indulgent dessert combining the warm spices of gingerbread with a creamy, rich cheesecake base. Featuring a crunchy gingersnap crust and topped with a luscious homemade salted caramel sauce, this recipe is perfect for holiday celebrations or any time you crave a cozy spiced treat.
Ingredients
Scale
Gingersnap Crust:
- 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags)
- 6 TBSP Unsalted butter, melted
Gingerbread Cheesecake:
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 1/3 cup Molasses (avoid blackstrap)
- 2 tsp Ground cinnamon
- 1 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 4 Large eggs, room temperature
Salted Caramel:
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, room temperature and cubed
- 1/2 cup Heavy cream, room temperature
- 1 tsp Salt
- 1 tsp Pure vanilla extract
Instructions
- Prepare the Gingersnap Crust: Preheat your oven to 325°F. Spray a 9-inch or 8-inch springform pan with nonstick baking spray and line the bottom with a parchment paper circle, then spray the parchment as well.
- Make the Crust Mixture: Using a food processor, pulse the gingersnap cookies until they form fine crumbs. Add the melted butter and mix with a fork until the crumbs are evenly coated.
- Form the Crust: Pour the crumb mixture into the prepared pan. Using your hands, press the crumbs about two-thirds up the sides of the pan. Compact the crust firmly with the bottom of a measuring cup.
- Bake the Crust: Bake the crust for 14 minutes to set it. Remove from oven and let cool slightly.
- Mix the Cheesecake Batter: Beat the cream cheese and sugar on high speed with a mixer for 2 minutes until smooth and fluffy. Add sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg, mixing on medium speed until the mixture is smooth without lumps.
- Add Eggs: Add the eggs one at a time and mix on low speed just until combined; then stop mixing and fold gently with a rubber spatula to fully incorporate without adding air.
- Assemble Cheesecake: Pour the cheesecake batter over the baked crust in the springform pan. Prepare a water bath to bake the cheesecake evenly and prevent cracking.
- Prepare Water Bath: Use one of these methods to create a water bath: (1) Place the springform pan inside a 10-inch cake pan, then set that inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cake pan, avoiding water contact with the crust. (2) Alternatively, tightly wrap the springform pan twice with aluminum foil, place it directly inside the roasting pan, and fill with hot water halfway up the springform pan, but be cautious as water may leak into the crust.
- Bake the Cheesecake: Bake for 70-80 minutes until the edges are set and the center jiggles slightly when gently shaken.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for 30 minutes. Then, remove the pan and place it on a cooling rack to cool completely.
- Chill Overnight: Cover the cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to fully set and develop flavors.
- Make the Salted Caramel Sauce: In a medium saucepan, heat the sugar over medium heat. Stir constantly with a whisk; the sugar will clump before melting completely.
- Caramelize Sugar: Continue heating until the sugar turns an amber color, which happens quickly in less than 30 seconds. Remove from heat promptly to avoid burning.
- Add Butter: Whisk in half the cubed butter until melted and incorporated. Then add the remaining butter, whisking through the bubbles until smooth.
- Incorporate Cream and Salt: Warm the heavy cream in the microwave for about 30 seconds until hot. Slowly pour the cream into the caramel while whisking; add the salt and vanilla extract, mixing until smooth and creamy.
- Cool the Caramel: Pour the caramel into a glass container and allow it to cool completely.
- Finish the Cheesecake: Remove the springform pan and parchment paper from the cheesecake. If needed, gently warm the caramel in the microwave for 10 seconds to make it pourable, then drizzle or spread about half of the salted caramel over the cheesecake top.
Notes
- Remove dairy ingredients from the refrigerator 2 hours before baking to bring them to room temperature for smoother batter.
- The water bath is crucial for baking the cheesecake evenly and preventing cracks.
- Use a non-blackstrap molasses for a balanced flavor in the batter.
- The salted caramel can be made ahead and stored in the fridge; warm it slightly before using.
- The cheesecake should be chilled overnight for best texture and flavor development.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
