Christmas Gingerbread Cheesecake Recipe

Introduction

This Christmas Gingerbread Cheesecake is a festive twist on a classic favorite, combining rich cream cheese with warm spices. Perfect for holiday gatherings, it offers a smooth, creamy texture with a crunchy gingerbread crust that captures the spirit of the season.

Ingredients

• 1.5 cups gingerbread cookie crumbs (finely crushed)
• 0.5 cups unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cups sour cream

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the gingerbread cookie crumbs with the melted butter until evenly mixed.
2. Step 2: Press the crumb mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then remove from oven and let it cool.
3. Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
4. Step 4: Add the eggs one at a time, beating well after each addition to ensure full incorporation.
5. Step 5: Mix in the vanilla extract, ground ginger, ground cinnamon, and ground nutmeg until the spices are evenly distributed.
6. Step 6: Stir in the sour cream until the filling is smooth and fully combined.
7. Step 7: Pour the cheesecake filling over the cooled crust and spread evenly.
8. Step 8: Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle.
9. Step 9: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving to set completely.

Tips & Variations

• Use freshly ground spices for the best flavor and aroma.
• For a gluten-free version, use gluten-free gingerbread cookies for the crust.
• Add a drizzle of caramel sauce or a dollop of whipped cream when serving for extra indulgence.
• Make sure all ingredients are at room temperature to avoid lumps and ensure a smooth filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring it to room temperature and serve chilled or slightly warmed. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the gingerbread cookie crumbs with graham crackers, speculoos, or even chocolate cookies for a different flavor.

Why is my cheesecake cracking on top?

Cracks often happen due to overbaking or rapid cooling. To prevent this, bake the cheesecake until just set with a slight jiggle in the center and cool it gradually at room temperature before refrigerating.

Christmas Gingerbread Cheesecake Recipe

Print Recipe

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5 from 107 reviews

This Christmas Gingerbread Cheesecake combines the festive flavors of gingerbread spices with a rich and creamy cream cheese filling, all nestled on a buttery gingerbread cookie crust. Perfect for holiday gatherings, this cheesecake offers a delightful blend of warm spices and smooth texture to celebrate the season.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 30 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust

• 1.5 cups gingerbread cookie crumbs (finely crushed)
• 0.5 cups unsalted butter, melted

For the filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cups sour cream

Instructions

1. Preparation: Start by gathering all your ingredients and ensure everything is at room temperature to help with smooth mixing and even baking.
2. Make the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the finely crushed gingerbread cookie crumbs with the melted unsalted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for about 10 minutes, then remove and let it cool completely.
3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Then add the vanilla extract, ground ginger, ground cinnamon, and ground nutmeg, mixing until the spices are evenly distributed. Stir in the sour cream until the mixture is fully combined and smooth.
4. Bake the cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan. Bake in the preheated oven at 325°F (163°C) for 55 to 60 minutes. The edges should be set while the center remains slightly jiggly. This will ensure a creamy texture once cooled.
5. Cool and chill: Allow the cheesecake to cool to room temperature on a wire rack. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely and develop flavors before slicing and serving.

Notes

• Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to prevent lumps and cracking in the cheesecake.
• Do not overmix the batter once the eggs are added to avoid incorporating too much air, which can cause cracking.
• Use a springform pan for easy removal of the cheesecake after baking.
• You can garnish the finished cheesecake with whipped cream, crystallized ginger, or a dusting of cinnamon for extra festive appeal.
• Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.

Keywords: Christmas cheesecake, gingerbread cheesecake, holiday dessert, spiced cheesecake, gingerbread crust, festive recipes