𝗚𝗶𝗻𝗴𝗲𝗿𝗯𝗿𝗲𝗮𝗱 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗥𝗲𝗰𝗶𝗽𝗲

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 McCormick® 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.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗿𝘂𝘀𝘁:

• 2 ½ cups gingerbread men cookie crumbs or gingersnap crumbs
• 6 tablespoons unsalted butter, melted

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗳𝗶𝗹𝗹𝗶𝗻𝗴:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• ¼ cup molasses
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• For the topping:
• 1 cup whipped cream

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗚𝗮𝗿𝗻𝗶𝘀𝗵:

• Gingerbread cookies, optional

𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦 :

𝗧𝗼 𝗺𝗮𝗸𝗲 𝗰𝗿𝘂𝘀𝘁:

1. Finely crush the gingerbread men cookies in a food processor, add melted butter and blend until it’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

𝗧𝗼 𝗺𝗮𝗸𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗳𝗶𝗹𝗹𝗶𝗻𝗴:

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

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