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Gingerbread Cheesecake Recipe
Gingerbread Cheesecake Recipe photo by Taste of Home

Gingerbread Cheesecake Recipe

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This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario
TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling
MAKES: 12 servings

Ingredients

  • 1-1/4 cups crushed gingersnap cookies
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 eggs, lightly beaten
  • TOPPING:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • Melted chocolate, optional

Nutritional Facts

1 slice (calculated without chocolate drizzle) equals 451 calories, 33 g fat (20 g saturated fat), 139 mg cholesterol, 295 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust.
  4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight.
  6. Remove sides of pan. If desired, drizzle with melted chocolate. Yield: 12 servings.
Originally published as Gingerbread Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p53

Nutritional Facts

1 slice (calculated without chocolate drizzle) equals 451 calories, 33 g fat (20 g saturated fat), 139 mg cholesterol, 295 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Gingerbread Cheesecake

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MY REVIEW
Reviewed Oct. 16, 2014

"Phenomenal recipe. Served it to my guests at a meeting I had at my house. They begged me for the recipe and I will give it to them. Saw this at the cooking show and wanted to try it. I even made it gluten free by using gluten free ginger snaps! Will serve it for thanksgiving !"

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