Ingredients for Gingerbread Cheesecake
- Gingersnaps
- Unsalted Butter
- ½ cup granulated sugar
- 16 ounces cream cheese, softened
- Light Brown Sugar
- 3 large eggs
- Sour Cream
- Molasses
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Heavy Whipping Cream
- 2 tablespoons powdered sugar
- 1 tablespoon dark rum (optional)
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How to Make Gingerbread Cheesecake
- Preheat oven to 300°F (150°C).
- Combine all crust ingredients (see below) in a medium bowl.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Wrap the outside of the pan with a piece of heavy-duty foil.
- Refrigerate for at least 30 minutes.
- In a food processor, process cream cheese, brown sugar, and ½ cup granulated sugar for 30 seconds, or until smooth and creamy.
- Add eggs one at a time, processing after each addition.
- Add the remaining filling ingredients (see below).
- Pulse to combine.
- Pour the filling into the prepared crust.
- Place the springform pan in a large baking pan.
- Pour enough hot water into the baking pan to come halfway up the sides of the springform pan.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edges are puffed and the top is dry to the touch. The center should move slightly when the pan is tapped but should not ripple.
- Remove the cake from the water bath and remove the foil.
- Cool on a wire rack for 1 hour.
- Refrigerate, uncovered, overnight.
- In a large bowl, beat the whipping cream and powdered sugar at medium-high speed until soft peaks form.
- Beat in the rum until firm peaks form, but not stiff peaks.
- Spread the whipped cream topping over the top of the chilled cheesecake.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
127g
Fat
95g
Carbs
17g
