Gingerbread Cheesecake
Hey there! So, I have to tell you about this Gingerbread Cheesecake that I absolutely love making. It’s one of those desserts that reminds me of cozy winter nights by the fireplace. I first tried it during a family holiday dinner, and ever since, it’s become a staple in my recipe collection. I mean, who doesn’t love the spicy, warm flavors of gingerbread combined with the creamy goodness of cheesecake? (I know I do.) Plus, it gives me an excuse to use those cute holiday-themed plates I’ve been hoarding. 😄
Why You’ll Love This
I make this delightful cheesecake whenever I’m craving something that feels special yet homey. It’s my go-to when I want to impress guests (or myself). My family goes nuts over it. Seriously, they’ll devour it before it’s had a chance to cool properly. Once, I forgot to add a key spice, but nobody noticed because it’s that forgiving. And the best part? The house smells like a holiday bakery while it’s in the oven.
Ingredients
- 1 and 1/2 cups of gingerbread cookies, crushed (Sometimes I use gingersnap cookies when I’m in a rush, and it works like a charm!)
- 1/4 cup of melted butter (my grandmother swears by unsalted, but I’ve used whatever’s handy)
- 3 packages of cream cheese, softened (honestly, any brand will do)
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract (I once ran out and substituted with almond extract – not bad!)
- 3 large eggs
- 1/4 cup of molasses
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
Directions
- Preheat your oven to 325°F. No, don’t skip this step – I tried that once, and it was a disaster.
- Combine the crushed cookies and melted butter, and press the mixture into the bottom of a springform pan. This is the part where I sneak a taste of the crust because, well, why not?
- In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla, eggs, molasses, and spices, and mix until just combined. It might look a bit weird at first, but don’t panic – it all comes together.
- Pour the cream cheese mixture over the crust. Give the pan a little shake to level things out.
- Bake for about 50 minutes or until the center is set. The waiting is the hardest part!
- Let it cool, then refrigerate for at least 4 hours. Actually, I think it tastes better the next day – if you can wait that long.
Notes
From trial and error, I discovered that using a water bath helps prevent cracks on the top. But if you’re like me and don’t own a roasting pan, placing a dish of water on the rack below works too (because who has time for more dishes?)
Variations
I once tried adding some chopped pecans to the crust, which was lovely. However, the time I attempted to swirl chocolate into the batter, it wasn’t as great as I’d hoped. Live and learn, right?
Equipment
You’ll need a springform pan. If you don’t have one, a regular cake pan can work in a pinch – just line it with parchment paper for easy removal. Trust me, I’ve been there.
Storage
Store any leftovers in the fridge, covered. Although, to be honest, in my house, it never lasts more than a day! If you’re lucky enough to have leftovers, they’ll keep for about 3 days.
Serving Suggestions
I like to serve this with a dollop of whipped cream and a sprinkle of cinnamon. My family has a tradition of enjoying it with hot cocoa on the side (call us quirky).
Pro Tips
I once tried rushing the cooling process by sticking it in the freezer. Big mistake – it messed with the texture. So, patience is key here.
FAQ
Can I use low-fat cream cheese? Sure, but it might not be as creamy. I’ve tried it, and it’s okay, but the full-fat version is divine.
What if I don’t have molasses? You can substitute with honey or maple syrup, but the flavor profile will shift a tad – still delicious though.
Can I make this gluten-free? Absolutely! Just use gluten-free gingerbread cookies for the crust. My cousin is gluten-intolerant, and she still loves it.
