Description
This Gingerbread Cheesecake combines the warm flavors of gingerbread with the creamy texture of cheesecake, topped off with a luscious butterscotch sauce.
Ingredients
Scale
- 2 cups gingersnap crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter
- 24 ounces full-fat cream cheese
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cornstarch
- 1/4 cup molasses
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- boiling water
- 1/3 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup whipping cream
- 2 teaspoons powdered sugar
Instructions
- Preheat the oven to 325°F (160°C). In a medium bowl, combine gingersnap crumbs, brown sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the brown sugar and granulated sugar, mixing until well combined.
- Add the ground ginger, cinnamon, nutmeg, cloves, cornstarch, molasses, sour cream, and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing just until combined after each addition.
- Pour the cheesecake filling into the prepared crust. Place the springform pan in a larger baking pan and add boiling water to the outer pan until it reaches halfway up the sides of the springform pan.
- Bake for 45-50 minutes, or until the edges are set but the center has a slight jiggle. Remove from the oven and let it cool in the water bath for 30 minutes before transferring to the fridge to chill for at least 4 hours or overnight.
- For the butterscotch sauce, melt the butter in a saucepan over medium heat. Stir in the brown sugar, then add the cream, vanilla, and salt. Bring to a gentle simmer and cook until slightly thickened.
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- To serve, slice the cheesecake, drizzle with butterscotch sauce, and top with whipped cream.
Notes
For best results, make the cheesecake a day ahead. Use a water bath to prevent cracking. Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 33 g
- Sodium: 345 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: Gingerbread Cheesecake, dessert, cheesecake, holiday recipes, ginger snap crust