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Gingerbread Cheesecake

 Gingerbread Cheesecake
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
12 ServingsPrep: 40 min. Bake: 55 min. + chilling

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

Directions

  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • 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.

2 of 2

Gingerbread Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Remove sides of pan. If desired, drizzle with melted chocolate.
  • Yield: 12 servings.
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.