5 from 1 vote
Gingerbread Cheesecake Dessert Recipe with three types of ginger this cheesecake is rich and decadent and oh so delicious #gingerbreadcheesecake @madebyaprincess
Gingerbread Cheesecake Dessert Recipe
Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
 
Course: Dessert
Cuisine: American
Keyword: gingerbread cheesecake
Servings: 16 slices
Calories: 414 kcal
Author: Kylie @ Made by a Princess
Ingredients
Crust
  • 1 package Bahlsen Butter Biscuits
  • 6 tbsp melted butter
  • 1 tbsp dark brown sugar
  • 1 tbsp Robust molasses
  • 1/8 tsp salt
  • 1/4 tsp Saigon cinnamon
Filling
  • 32 ozs cream cheese (4) 8 oz pkgs, softened at room temperature
  • 1 1/4 cups dark brown sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 3 tbsp Robust molasses
  • 2 tbsp ground ginger
  • 1 tsp Saigon cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 3 tbsp ginger paste or "squeeze ginger"
  • 1/2 tsp salt
  • 2 tsp Crystallized Ginger Chips, grated from World Market
  • 3 tbsp cornstarch
  • 4 large eggs room temperature
Instructions
Crust
  1. Preheat oven to 350 degrees
  2. Crust: Crush cookies in a food processor until they become fine crumbs. You should get just about 2 cups out of the Bahlsen package.

  3. Pour crumbs into a medium sized bowl.
  4. Melt butter in microwave and stir into crumbs.
  5. Add sugar, molasses, cinnamon, and salt and mix with a whisk until well incorporated.
  6. Press crumbs into heavily greased springform pan.
  7. TIP: Turn the base of the springform pan over so that the lipped side is on the bottom. This helps when sliding the cake off the pan.
  8. Bake crust in oven at 350 degrees for 8-10 minutes until golden brown.
  9. Let crust cool completely while you make the filling. You can put the crust in the refrigerator to speed up the cool time.
Cheesecake
  1. Reduce oven to 325 degrees.
  2. Filling: In the bowl of a standing mixer cream together cream cheese, sour cream, sugar, spices, molasses, ginger, cornstarch, and salt until smooth.

  3. Remove bowl from mixer and whisk eggs in one at a time. Do not over whip as this will cause too much air to get into the egg whites which causes cracking.
  4. Pour mixture over cooled crust and carefully place in a slightly larger cake pan. You may use a slightly larger springform but make sure to seal it by wrapping in heavy duty foil several times to prevent water seeping in.
  5. Warm at least 4 cups of water on the stove or microwave.
  6. Place pans on a large cookie sheet with "walls" or a large roasting pan and put on rack in oven.
  7. Carefully pour water in cookie sheet until it is just about full. If you are using a roasting pan, fill the pan to about 1"-1.5" up the sides of the pan.
  8. Bake at 325 degrees for 1 hour 10 minutes for 9.5" springform pan. If you are using a 9" add 5-10 more minutes and if you are using a 10" decrease time by 5-10 minutes.
  9. Once the cheesecake is done baking turn the oven off and let sit in oven with the door ajar for one hour.
  10. Remove from oven and let cool about 45 minutes. Place cheesecake in the refrigerator for at least 4-5 hours. Overnight is best.
  11. Remove springform ring and slide cheesecake on to a serving platter.
  12. TIP: It will probably not slide very easily right after removing from the frig but you can help it along. Turn a stove burner on low and place cheesecake on the burner for 30 seconds. This warms the butter in the crust just enough to slide off the base.
  13. Serve cheesecake cold and garnish with cinnamon whipped cream.
Nutrition Facts
Gingerbread Cheesecake Dessert Recipe
Amount Per Serving
Calories 414 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 122mg 41%
Sodium 419mg 17%
Potassium 208mg 6%
Total Carbohydrates 33g 11%
Sugars 26g
Protein 5g 10%
Vitamin A 20%
Vitamin C 0.1%
Calcium 9.8%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.