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Gingerbread Cheesecake

Gingerbread Cheesecake
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Indulge in the delightful experience of our Gingerbread Cheesecake, a perfect centerpiece for your holiday gatherings. This creamy dessert combines the warm spices of gingerbread with a velvety cheesecake filling, all resting on a buttery shortbread crust. Topped with a luscious molasses mousse and adorned with cinnamon hints, each bite is an enchanting fusion of flavors that evokes the spirit of the season. Whether you’re celebrating with family or enjoying a quiet moment, this Gingerbread Cheesecake promises to be a new favorite in your holiday repertoire.

Ingredients

Scale
  • 1 3/4 cups Walkers shortbread crumbs
  • 1 tbsp sugar
  • 3/4 tsp cinnamon
  • 2 tbsp (28g) butter, melted
  • 24 ounces (678g) cream cheese, softened
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (25g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 eggs
  • 1 1/4 cups (300ml) heavy whipping cream (for mousse)
  • 1/2 cup (58g) powdered sugar (for mousse)
  • 3 tbsp (45ml) molasses (for mousse)
  • 3/4 tsp ground cinnamon (for mousse)
  • 1/4 tsp ground nutmeg (for mousse)
  • 8 ounces (226g) cream cheese, softened (for mousse)
  • 3/4 cup (180ml) heavy whipping cream (for mousse)
  • 6 tbsp (44g) powdered sugar (for whipped topping)
  • 1/2 tsp ground cinnamon (for whipped topping)
  • 1/2 tsp vanilla extract (for whipped topping)

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
  2. In a bowl, mix shortbread crumbs, sugar, cinnamon, and melted butter until combined. Press firmly into the bottom of the pan and bake for 10 minutes.
  3. Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese until smooth. Gradually add brown sugar and flour; mix well. Incorporate sour cream, molasses, vanilla extract, and spices until smooth.
  4. Add eggs one at a time, mixing gently after each addition.
  5. Pour filling into cooled crust and bake for approximately 1 hour and 20 minutes or until edges are set but center is slightly jiggly.
  6. Cool in the oven for 30 minutes before letting it chill in the refrigerator for at least five hours or overnight.
  7. For the mousse topping, whip heavy cream with powdered sugar and molasses until stiff peaks form. Fold in softened cream cheese gently.
  8. Spread mousse over chilled cheesecake and refrigerate again for at least one hour before serving.

Nutrition

Find it online: https://cookingwitheliana.com/gingerbread-cheesecake/