The Best Gingerbread Cheesecake Recipe
The best homemade gingerbread cheesecake recipe. Perfect recipe for Christmas and the holidays.
Ingredients
Crust:
2 1/2 cups gingersnaps crumbs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter melted
Filling:
32 ounces full fat cream cheese 4 packages at room temperature
1 ½ cups brown sugar
1 teaspoon vanilla
3 eggs room temperature
1/4 cup molasses
1/3 cup sour cream
1/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions
Preheat oven to 350 degrees F.
Wrap the outside of a 9 or 10-inch spring form pan in foil for a water bath.
In a food processor add the Crust ingredients and pulse until combined.
Press them onto the bottom of the spring form pan and up the sides of the pan about an inch.
Add the cream cheese to a large bowl and beat until fluffy.
Add the brown sugar and beat until combined, then add the sour cream, vanilla, and the eggs one at a time. Beat just until combined, scrape the sides and bottom of the bowl.
Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves and beat until fully combined.
Pour the filling into the spring form pan. Place the pan into a larger pan, filled with an inch of hot water.
Bake in a water bath for 60 minutes.
When done baking, turn off the oven, remove the pan from the water bath and place it on the middle oven rack. Leave the oven door cracker and let the cheesecake in the oven to cool.
Transfer to the fridge for 8 hours or until fully chilled.
Serve with whipped cream dusted with cinnamon.
Nutrition
Calories: 653kcal | Carbohydrates: 66g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 164mg | Sodium: 568mg | Potassium: 425mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1457IU | Calcium: 181mg | Iron: 3mg
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Sources
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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
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How To Make Gingerbread Cheesecake Recipe
Let me show you how to make a gingerbread cheesecake with an amazing homemade gingersnap crust. This gingerbread pie is full of flavor and is perfect for the holidays or for any occasion. The gingerbread cheesecake crust is made with vanilla wafer cookies and my homemade gingerbread cookies. When the gingerbread cheesecake is finished I top it with big chunks of my homemade gingerbread cookies for flavor and texture. Baking this christmas dessert is not difficult and your family and friends will love it for sure. If you want an easy cheesecake recipe that is full of spiced flavor this is the dessert for you. Every cheesecake recipe I see is just to sweet and lacking flavor, this gingerbread cheesecake recipe is the perfect blend of sweet and spice. The gingerbread cheesecake crust gives a great flavor and texture to the smooth finish of the gingerbread cheesecake filling. This easy cheesecake will be your favorite dessert for years to come so let me show you how to make this gingerbread cheesecake pie.
Easy Gingerbread Cheesecake Recipe
-5 Oz vanilla wafer cookies-
-1 1/2 ounces gingerbread cookies-
-8 tablespoons unsalted butter-
-3 (8 ounce) packages of cream cheese-
-1/4 cup sour cream-
-1/4 cup heavy cream-
-2 tablespoons molasses-
-1 tablespoon corn starch-
-1 teaspoon cinnamon-
-1 teaspoon ginger-
-1/4 teaspoon clove-
-1/4 teaspoon nutmeg-
-1/8 teaspoon allspice-
-1 teaspoon salt-
-3/4 cup sugar-
-1 tablespoon vanilla-
-3 whole eggs plus one egg yolk-
Thanks for watching please email us with any suggestions or questions
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Delicious Pumpkin and Ginger Cheesecake Recipe | Paul Hollywood's Pies & Puds
Paul bakes a Pumpkin and Ginger Cheesecake.
#paulhollywood #pumpkin
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The BEST ever No-Bake Lemon & Ginger Cheesecake - 15 mins prep | @TryToCookLikeMum
150g Ginger/Digestive Biscuits
50g Margarine/Butter
200g Low Fat Soft Cheese
125ml Whipping / Double Cream
Table spoon of Sugar (more to taste if required)
1 Lemon Juice and Rind
Method:
Place the biscuits in a polythene bag and crush with a rolling pin to make them into crumbs.
Melt the Margarine/butter and add the the biscuit crumbs and stir to combine.
Press into the base of flan dish or individual ramekins.
Whip the cream until thick (do not over whip!)
Wash the skin of a lemon, juice and zest.
Add cream cheese, sugar, lemon juice and zest to the cream.
Spread the mixture over the biscuit base and smooth the top.
Chill for at least 20 mins and decorate as required (maybe a lemon slice twist or grated chocolate).
LEMON AND GINGER CHEESECAKE RECIPE
WE MAKE A LEMON AND GINGER CHEESE CAKE IDEAL FOR BEGGINER BAKERS OR TO MAKE WITH KIDS
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