Description

Gingerbread Cheesecake is a creamy, tangy dessert infused with warm holiday spices like ginger, cinnamon, nutmeg, and cloves. Combining the nostalgic flavors of classic gingerbread with rich cheesecake, this festive treat makes the perfect ending to any holiday meal. A graham cracker crust adds buttery texture, while the cheesecake is baked in a water bath for a smooth, crack-free finish. Serve chilled with cinnamon-dusted whipped cream for an indulgent seasonal delight.

Ingredients

Scale

Crust

2 cups graham crackers
1/2 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
1/4 cup butter, melted

Cheesecake Filling

3 (8 ounce) packages cream cheese, room temperature
1 cup brown sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup molasses
1/4 teaspoon salt
2 teaspoons McCormick Ground Ginger
2 teaspoons McCormick Ground Cinnamon
1 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Ground Cloves

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cheesecake.
Prepare the springform pan: Wrap the outside of the springform pan with a wide sheet of aluminum foil to protect it during the water bath baking process.
Make the crust: In a food processor, combine graham crackers, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and melted butter. Process for 15-20 seconds until the mixture forms fine, moist crumbs.
Press the crust: Transfer the crust crumbs into the prepared springform pan. Press the mixture evenly into the bottom and up the sides about 1 inch, creating the crust base.
Prepare the cheesecake filling: In a stand mixer, beat cream cheese until fluffy and smooth. Add brown sugar and blend thoroughly. Then add vanilla extract and eggs one at a time, mixing well after each addition.
Add spices and molasses: With mixer at medium speed, incorporate molasses, salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves. Mix until fully combined.
Assemble and prepare for baking: Pour the cheesecake batter over the crust in the springform pan. Place the pan inside a larger pan and fill the outer pan with about an inch of hot water to create a water bath.
Bake the cheesecake: Bake for 60 minutes at 350°F (175°C) in the water bath to ensure gentle and even cooking.
Cool the cheesecake: When baking is complete, turn off the oven, remove the water bath, but leave the cheesecake inside the oven to cool slowly to prevent cracking.
Chill the cheesecake: Refrigerate the cooled cheesecake for 6-8 hours, or until it is fully chilled and set.
Serve: Before serving, top the cheesecake with whipped cream dusted with cinnamon for extra flavor and decoration.

Notes

Double the crust recipe and add half in the middle of the batter for a spiced ribbon effect inside the cheesecake.
Using the water bath while baking prevents cracks and promotes even cooking.
Use wide aluminum foil to perfectly wrap the springform pan for the water bath.
Allow the cheesecake to chill thoroughly, or even freeze for 1-2 hours before slicing to achieve perfect slices.
Decorate with mini gingerbread men or grate gingerbread cookies on top as a festive garnish.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerbread cheesecake, holiday cheesecake, Christmas dessert, creamy cheesecake, spiced cheesecake, molasses cheesecake, festive dessert