Gingerbread Cheesecake

Indulge in this creamy Gingerbread Cheesecake, filled with a harmonious blend of ginger, cinnamon, and nutmeg, perfect for cozy winters.

Prep Time: 20

Cook Time: 1

Cooling Time: 1

Total Time: 2 20

Course: Dessert

Cuisine: American

Keyword: cream cheese dessert, easy cheesecake, Festive Dessert, Gingerbread Cheesecake, Holiday Dessert, spiced cheesecake

Servings: slices

Calories: 350kcal

2 cups ginger snap cookies Crushed to create a flavorful foundation that pairs perfectly with the cheesecake filling.
1/2 cup unsalted butter Melted to bind the crumbs together, ensuring a rich texture.

16 oz cream cheese Softened to achieve that creamy, smooth consistency we love in cheesecakes.
1 cup sour cream Adds a touch of tanginess, balancing the sweetness of the sugars.
3/4 cup granulated sugar Sweetens the filling while allowing the spiced flavors to shine.
1/4 cup brown sugar Brings a deeper, caramel-like sweetness that complements the spices.
3 large eggs Essential for structure and richness, creating a luscious mouthfeel.
1 teaspoon ground ginger Infuses the cheesecake with warm, aromatic spice that defines the gingerbread theme.
1 teaspoon cinnamon Enhances the overall flavor profile, making every bite feel like a hug.
1/4 teaspoon nutmeg A hint of nutty warmth that rounds out the spices beautifully.

Preheat the oven to 325°F (160°C).
Combine the crushed ginger snap cookies and melted butter in a bowl. Mix until it resembles wet sand. Press this mixture into the bottom of a springform pan for a sturdy, flavorful crust. Bake for 10 minutes, or until golden.
Beat the softened cream cheese in a mixing bowl until smooth. Gradually add granulated and brown sugars until well combined.
Add the eggs one at a time, mixing well after each addition. Fold in the sour cream, ground ginger, cinnamon, and nutmeg until thoroughly combined.
Pour the cream cheese filling over the cooled ginger snap crust, smoothing the top with a spatula.
Bake the cheesecake for about 60 minutes. It should be set but still slightly jiggly in the center. After baking, turn off the oven and let it cool inside for an hour before refrigerating for at least four hours.
Optional: Serve with whipped cream or a drizzle of caramel for an extra touch of indulgence.

For best results, serve the cheesecake cold. Ensure cream cheese is fully softened before mixing to achieve a smooth texture.

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