Description
A sophisticated dessert that combines the warmth of gingerbread spices with a creamy cheesecake filling, perfect for any festive occasion.
Ingredients
Scale
- 1 ½ cups gingerbread cookies, crushed
- ½ cup unsalted butter, melted and slightly cooled
- 16 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh nutmeg
- ¼ cup sour cream
- Whipped cream, for garnishing
- Crushed gingerbread cookies, as a sprinkle
- A dusting of ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed gingerbread cookies and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well incorporated. Add eggs one at a time, blending thoroughly after each addition.
- Mix in the vanilla extract, ginger, cinnamon, nutmeg, and sour cream until the batter is velvety and well combined.
- Carefully pour the cheesecake filling over the baked crust. Tap the pan gently to release any air bubbles. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
- Once baked, turn off the oven and crack the door, allowing the cheesecake to cool slowly for 1 hour. Transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
Notes
Ensure your cream cheese is at room temperature for a smooth filling. Use a water bath during baking for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg