How to make a gingerbread cheesecake
This indulgent gingerbread cheesecake (recipe below) is a festive dessert that’s guaranteed to impress your guests!
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Gingerbread cheesecake
Serves 16
Prep 30 mins (+ chilling & 2 hours cooling time)
Cooking 1 hour
200g cooked gingerbread biscuits, broken (see Basic Gingerbread recipe)
100g Arnott’s Granita Biscuits, broken
125g butter, melted
3 x 250g pkts cream cheese, softened
300g sour cream
²⁄³ cup (150g) caster sugar
4 Coles Brand Australian Free Range Eggs
2 tsp ground ginger
1 tsp mixed spice
¼ cup (60ml) Coles Brand Salted Caramel Dessert Topping
Coles Brand Salted Caramel Dessert Topping, extra, to serve
Gingerbread men, to decorate (see Basic Gingerbread recipe)
Coles Brand Candy Canes, to decorate
1. Preheat oven to 150°C. Grease a 20cm (base measurement) springform pan. Line base and side with baking paper.
2. Process the combined biscuit in a food processor until finely crushed. Add the butter. Process until combined. Spoon into the pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins or until firm.
3. Process the cream cheese, sour cream and sugar in a clean food processor until smooth. Add the eggs, ginger and mixed spice. Process until smooth. Pour half the mixture into the pan. Drizzle with half the topping and swirl. Repeat with the remaining cream cheese mixture and topping.
4. Place on a baking tray. Bake for 1 hour or until almost set. Turn the oven off. Leave in the oven, with the door ajar, for 2 hours to cool. Place in the fridge to chill. Drizzle with extra topping. Top with gingerbread men and candy canes.
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No-Bake Gingerbread Cheesecake With The Domestic Geek | Eat the Trend
The holidays bring out some of our favorite desserts, and we're going to tackle this festive, no-bake gingerbread cheesecake. It's for any busy hostess planning a Winter party or for simply enjoying while sitting by the fireplace with your loved ones. We've teamed up with Sara Lynn from The Domestic Geek, and she's added one of our favorites (Oreos!) to the crust. Trust us; you're going to love this one.
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No-Bake Gingerbread Cheesecake
From Sara Lynn Cauchon, The Domestic Geek
INGREDIENTS
For the crust:
12 pumpkin spice Oreos
For the filling:
16 ounces cream cheese, room temperature
1 14-ounce can sweetened condensed milk
2 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the garnish:
Whipped cream
Gingerbread men candies
DIRECTIONS
Place pumpkin spice Oreos into a food processor and pulse until they turn into a fine crumb. Divide filling between 4 serving glasses or bowls and press down gently to form a crust. Set aside.
Into a large bowl, add cream cheese and beat until smooth and creamy. Add in sweetened condensed milk, molasses, vanilla, cinnamon, ginger, nutmeg, and cloves. Continue mixing until smooth. Divide the mixture evenly into 4 glasses and then chill for at least 2 hours.
When ready to serve, top with whipped cream and gingerbread men candies.
Serves: 4
Cook Time: 2 hours 30 minutes
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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KA-ME® No Bake Lemon Ginger Cheesecake
Prep Time: 15 minutes, plus 12 hours chilling
Yields: 1 cake, 8 servings
INGREDIENTS
- 16 oz cream cheese, softened
- 1/2 cup KA•ME® Coconut Milk, chilled
- 3 tbsp coconut oil
- 1/3 cup lemon juice
- 2 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/3 cup KA•ME® Sliced Ginger Crystallized
- 1 Mi-Del Ginger Snap Pie Crust
DIRECTIONS
1. Place KA•ME® Coconut Milk in the fridge and let chill for at least 4 hours or overnight.
2. In a food processor or blender, combine cream cheese, KA•ME® Coconut Milk, coconut oil, lemon juice, lemon zest, sugar, and kosher salt. Blend until smooth.
3. Chop KA•ME® Sliced Ginger Crystallized. Distribute chopped crystallized ginger evenly on the bottom of the pie shell.
4. Pour cheesecake filling on top of the crystallized ginger layer and use a rubber spatula to smooth out the surface.
5. Refrigerate overnight. Garnish with lemon slices and lemon zest.
Let's Cook Holiday Special: Alton Brown's Candied Ginger
A holiday classic! At least, for me it is. I make these every year as part of making ginger snaps, but I must admit, their aroma really helps to set the seasonal mood.
Best Gingerbread Cheesecake Recipe
This gingerbread cheesecake will be such a festive treat on your holiday table. Complete with everything you love most about gingerbread and cheesecake, this dessert is sure to bring all the merry vibes to dessert time.
#gingerbread #cheesecake #recipe
Read Full Recipe:
Gingerbread Cheesecake Recipe (No Bake) // The PERFECT Christmas Indulgence
My Christmas no-bake gingerbread cheesecake is PERFECT for the festive season! Creamy and indulgent, with a beautiful gingery biscuit base and all the yummy flavours of gingerbread in the cheesecake, this dessert is a surefire winner!
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#cheesecake #gingerbread