Ginger snaps make the crunchiest base for this cheesecake! Molasses and spices give the batter a gingerbread flavor!
Winter spices like ginger and cinnamon give this cheesecake its great flavor!
Gingerbread is the perfect flavor for winter
The warming spices of gingerbread cookies make it the ideal winter cake! Ginger has not only great flavor but it also has beneficial abilities! It supports the immune system and helps with all kinds of illnesses!
Cinnamon is THE winter spice I know! It is used in almost every recipe and it has similar health benefits as ginger!
Looking for homemade gingerbread cookies? Click here for the recipe!
Molasses gives this cheesecake a beautiful color and deep flavor
The cheesecake batter is made with festive spices to give it a warm and festive flavor! It is perfect for Thanksgiving or basically any celebration in Fall and winter! Molasses adds a subtle flavor of caramel notes just like a real gingerbread cookie has! You can substitute it with honey.
Ingredients for a 8 or 9 inch cake
For the crust:
2 cups (300 g) ginger snap cookie crumbs
5 tbsp (70 g) melted butter
For the cheesecake batter:
32 ounces (906 g) cream cheese, softened
1 1/4 cups (250 g) sugar
1/3 cup (80 g) sour cream
4 tsp pumpkin spice
4 large eggs
1 tsp vanilla
1/4 cup (60 ml) molasses
pinch of salt
For the sour cream topping:
1 cup (240 g) sour cream
1/2 cup (65 g) powdered sugar
1 tsp vanilla
Preheat the oven to 350 °F. To make the ginger snap crust you need to ground the cookies in a food processor or by hand with a ziplock bag and a rolling pin. Mix the fine crumbs with the melted butter until it looks like wet sand. Press the mixture in a spring form pan on the bottom and 1 inch up the sides. You can use a 8 or 9 inch baking pan. Bake for about 10 minutes and let come to room temperature.
Boil about a quart of water for the water bath. To make the cheesecake filling, start off with a large bowl or use a food processor. Cream the cream cheese, spices and salt with a hand mixer until smooth for about 3 minutes. Scrape down the bowl as needed. Add sour cream, sugar, vanilla and molasses and mix it until smooth. Mix in eggs on a low speed until everything is evenly combined. Use a spatula and scrape down the bowl to make sure everything is well mixed. Pour it slowly on top of the crust and smooth it with a spatula. Cover the spring form pan in at least three layers of heavy duty aluminum foil or a silicon baking pan to make sure no water can enter. Make a water bath with hot water using a bigger baking pan. Bake the cake in a 1 inch high water bath at 325 °F for about 60 minutes. Turn off the oven and leave the cheesecake in there for 10 minutes after baking. Then remove it from the water bath and cut around the sides. Let it cool on the kitchen counter for about 1 hour. Let it chill completely for at least 6 hours or overnight in the fridge.
Make the sour cream topping while the cake is cooling. For that simply mix sour cream with sugar and vanilla until smooth. When the cake has fully chilled remove it from the baking pan and place it on a serving plate. Top it with the sour cream glaze and smooth it out. Place it in the fridge for 10 minutes to set. Decorate the cheesecake with gingerbread cookies or simply sprinkle cinnamon around the edges!
To ensure a crack free cheesecake I recommend to read the tips in this cheesecake recipe.
To ensure a smooth consistency without any lumps of cream cheese the cream cheese has to be at room temperature and mixed well before adding more ingredients. Add just a small amount of liquid ingredients at the beginning and mix it in completely before adding more.
Tapping the cheesecake on the counter (covered with a kitchen towel) before baking helps releasing air bubbles that might have formed.
Always bake the cheesecake in a water bath. Got water in your layers of aluminum foil? Switch to a silicon mold to cover your spring form pan. Works wonders for me!