Indulgent and Creamy Gingerbread Cheesecake
This cheesecake carries the warmth of holiday spices with a buttery soft crust and creamy filling, perfect for celebrating special moments.
Ingredients
For the crust
- 9 oz gingerbread cookies Use for crust.
- ¾ stick unsalted butter, melted Real butter is recommended.
For the filling
- 2 tubs full-fat cream cheese (8 ounces each) Quality cream cheese yields a creamy texture.
- ½ cup granulated white sugar
- 2½ teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon vanilla extract
- 1 cup thickened cream
- ½ cup whipped cream
- ½ teaspoon ground cinnamon
- 10–12 small gingerbread cookies (for topping)
Instructions
Preparation
- Grease and line a 9-inch springform tin with parchment, letting the parchment rise slightly up the sides.
- Crush the gingerbread cookies in a food processor and mix with melted butter until combined.
- Press the crumb mixture firmly into the base of the tin and chill in the fridge for at least 1 hour or overnight.
Filling
- Beat the cream cheese and sugar until smooth, then add ground ginger, allspice, and vanilla, mixing well.
- In a separate bowl, whip the thickened cream to soft peaks and gently fold it into the cream cheese mixture.
- Pour the filling over the chilled crust and smooth the top. Chill for at least 6 hours or overnight until set.
Topping
- Pipe or spoon whipped cream on top, dust with cinnamon, and garnish with small gingerbread cookies before serving.
Notes
Keep this cheesecake chilled in the refrigerator, covered loosely or in an airtight container for up to 4 days. If frozen, wrap tightly and store for up to 2 months.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gSodium: 250mgFiber: 1gSugar: 25g
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