Gingerbread Cheesecake is the perfect marriage of the classic holiday gingerbread dessert and the always popular cheesecake. The warm spices and flavors of this cheesecake are really nostalgic for me as my grandmother used to make gingerbread cake for us every year during the holidays.

When McCormickยฎ reached out to me to work together in creating a holiday recipe using some of their most amazing baking spices I was thrilled because I am obsessed with all things gingerbread and all things holidays! For proof check out my Gingerbread Cookies, Gingerbread Pancakes and Gingerbread Cheesecake Dip from last year, I am a lover of all things gingerbread.


๐—™๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—ฐ๐—ฟ๐˜‚๐˜€๐˜:

โ€ข 2 ยฝ cups gingerbread men cookie crumbs or gingersnap crumbs
โ€ข 6 tablespoons unsalted butter, melted

๐—™๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—ฐ๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—ณ๐—ถ๐—น๐—น๐—ถ๐—ป๐—ด:

โ€ข 16 oz cream cheese, softened
โ€ข 1 cup powdered sugar
โ€ข 1 teaspoon vanilla extract
โ€ข 2 cups heavy whipping cream
โ€ข ยผ cup molasses
โ€ข 2 teaspoons ground ginger
โ€ข 1 teaspoon ground cinnamon
โ€ข ยฝ teaspoon ground nutmeg
โ€ข ยฝ teaspoon ground cloves
โ€ข For the topping:
โ€ข 1 cup whipped cream

๐—™๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—š๐—ฎ๐—ฟ๐—ป๐—ถ๐˜€๐—ต:

โ€ข Gingerbread cookies, optional

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ :

๐—ง๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ฐ๐—ฟ๐˜‚๐˜€๐˜:

1. Finely crush the gingerbread men cookies in a food processor, add melted butter and blend until itโ€™s all moistened
2. Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
3. Place in the freezer while you make the filling

๐—ง๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ฐ๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—ณ๐—ถ๐—น๐—น๐—ถ๐—ป๐—ด:

1. In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
2. In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
4. Add molasses, ground ginger, cinnamon, nutmeg and cloves and mix on medium speed until well combined and very smooth
5. Spread cheesecake filling into bottom of the gingerbread crust
6. Set in the fridge to firm
7. Refrigerate for at least 6 hours or until set
8. When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
9. Top with piped dollops of whipped cream and garnish with gingerbread cookies if desired
10. Serve

Follow for more yummy written recipes

search in search bar for your favorite recipes