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Gingerbread Cheesecake

A delightful twist on the classic cheesecake with warm spices of gingerbread, perfect for the holiday season or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gingersnap cookie crumbs You can use other cookies like graham crackers if desired.
  • 0.25 cups unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure cream cheese is at room temperature for easier mixing.
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups sour cream
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
For the ganache
  • 1 cup white chocolate, melted
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, mix the gingersnap cookie crumbs and melted butter until well combined. Press this mixture into the bottom of a springform pan to form the crust.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream, ginger, cinnamon, and nutmeg until fully mixed.
  5. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for 60-70 minutes, until the edges are set and the center still jiggles slightly.
  2. Allow the cheesecake to cool, then refrigerate it for at least 4 hours or overnight.
Ganache Preparation
  1. For the ganache, melt the white chocolate and blend it with heavy cream until smooth.
  2. Pour the ganache over the chilled cheesecake and top with whipped cream before serving.

Notes

Serve chilled, garnished with whipped cream and a sprinkle of extra gingersnap crumbs. Pairs well with coffee or tea. Store leftovers in the refrigerator for up to 5-7 days, or freeze for up to 3 months.