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  • Writer's pictureJessica

Gingerbread Cheesecake

Updated: Oct 11, 2021

Tools + Supplies

  • springform pan

  • food processor

  • stand mixer with paddle and whisk attachments

  • icing bag with various attachments

  • 9x13 cake pan

  • foil


  • 1/4 cup butter, room temp

  • 1 box of gingersnaps

  • 3 packages cream cheese (8 ounces), room temp

  • 1 cup brown sugar

  • 2 teaspoons vanilla

  • 3 eggs

  • 1/4 cup molasses

  • 1/4 teaspoon salt

  • 2 teaspoons fresh ginger

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg


  • Preheat the oven to 350.

  • Wrap the outside of your springform pan in foil for a water bath.

  • In a food processor add the gingersnaps, ginger, and butter and pulse until all the ingredients have a fine moist crumb.

  • Add them to the bottom of the springform pan and press up the sides of the pan about an inch.

  • Using stand mixer and paddle attachment, mix the cream cheese and beat until fluffy.

  • Add in the brown sugar and beat until fully combined, then add in the vanilla and the eggs one at a time, fully incorporating after each addition.

  • Add the molasses, salt, ginger, cinnamon, nutmeg and cloves on medium speed until fully combined.

  • Pour into the springform pan, place the pan into a larger pan and fill the outer pan with an inch of boiling water.

  • Bake in a water bath for 60 minutes.

  • When done baking turn the oven off and remove the pan from the water bath and leave it in the oven until cool

  • Refrigerate for 6-8 hours or until fully chilled before serving removing springform.

  • Serve with whipped cream dusted with cinnamon.

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