Description
This Gingerbread Cheesecake features a buttery shortbread crust, a spiced gingerbread-flavored cream cheese filling, and a luscious molasses mousse topping. Perfectly rich and festive, it’s an ideal holiday dessert that combines the warmth of gingerbread spices with creamy cheesecake decadence, finished with a decorative whipped cream garnish.
Ingredients
Scale
Crust
- 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
- 1 tbsp sugar
- 3/4 tsp cinnamon
- 2 tbsp (28g) butter, melted
Cheesecake Filling
- 24 ounces (678g) cream cheese, softened
- 1 cup (225g) packed light brown sugar
- 3 tbsp (25g) all purpose flour
- 3/4 cup (173g) sour cream
- 1/4 cup (60ml) molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 eggs
Molasses Mousse Topping
- 1 1/4 cup (300ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 3 tbsp (45ml) molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 ounces (226g) cream cheese, softened
Whipped Cream Garnish
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (44g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine the shortbread crumbs, sugar, cinnamon, and melted butter in a small bowl. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from the water bath from seeping in. Set prepared pan aside.
- Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large mixer bowl, combine softened cream cheese, brown sugar, and flour. Mix on low speed to avoid incorporating excess air that can cause cracks, scraping down the bowl sides as needed. Add sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing again on low until well combined. Add eggs one at a time, beating slowly and scraping the bowl sides after each addition to ensure smooth consistency.
- Assemble and bake cheesecake: Pour the cheesecake filling into the prepared crust and spread evenly. Place the springform pan inside a larger baking pan and fill the larger pan with warm water until it reaches halfway up the sides of the springform pan. Be careful not to let water rise above the aluminum foil. Bake for 1 hour and 20 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Cool the cheesecake: After the initial resting period, crack the oven door open slightly and let the cheesecake cool in the oven for another 30 minutes. Remove from oven and refrigerate until firm, about 5 to 6 hours or overnight.
- Make the molasses mousse topping: In a large bowl, whip heavy whipping cream, powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form. Set aside the whipped cream mixture. In a separate bowl, beat 8 ounces of cream cheese until smooth, then gently fold the whipped cream into the cream cheese until fully combined.
- Top the cheesecake with mousse: With the chilled cheesecake still in the springform pan, pour the mousse mixture over the top and spread into an even layer. Refrigerate for 1 to 2 hours until the mousse is set and firm.
- Prepare the whipped cream garnish: In a large mixing bowl, whip heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form. Pipe the whipped cream decoratively around the edges of the cheesecake and garnish with gingerbread men if desired.
- Final chilling and serving: Refrigerate the fully assembled cheesecake until ready to serve. Slice and enjoy a rich, festive dessert with creamy, spicy, and sweet layers perfect for the holiday season.
Notes
- This cheesecake recipe uses a buttery shortbread crust that adds a delightful crunch and sweetness complementing the creamy filling.
- The cheesecake filling is infused with traditional gingerbread spices—ginger, cinnamon, nutmeg, and cloves—along with molasses for deep, warm flavor.
- The water bath baking method ensures gentle, even baking to avoid cracks and create a smooth texture.
- The molasses mousse topping adds a light and airy contrast to the dense cheesecake base, enhancing the overall gingerbread flavor profile.
- Chilling times are essential for firm texture and clean slices.
- Decorate the whipped cream edges with gingerbread men for a festive presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 478
- Sugar: 36.6 g
- Sodium: 333 mg
- Fat: 29 g
- Saturated Fat: 16.3 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 46.2 g
- Fiber: 0.9 g
- Protein: 9.6 g
- Cholesterol: 130.9 mg
