Gingerbread Cheesecake
Fall desserts, my favorite! I haven't had the chance to bake in awhile and my fingers were getting itchy. What to bake? So many options!
Pie? Maybe not... I will be baking loads of pie soon for the holidays, so perhaps something different for now.
Cake? Nah... I get to bake plenty of cakes for birthdays and can explore to my heart's content
Tart? Maybe if I was interested in something savory this would be good, but I'm all about something sweet.
Cookies? Not interested in making multiple batches of individual treats today.
Best idea - Cheesecake!
I have a long list of types of cheesecake to try this season:
Start by making some tasty crust. Instead of using graham crackers, gingersnaps are the perfect base for this cheesecake and add a little spice.
In a food processor, crush half a box of gingersnaps until you have uniform, small particles. Add melted butter and continue to pulse a few times until just combined.
Press crumbles into the bottom of a 9" springform pan and set aside.
Make the cheesecake filling. In the bowl of a stand mixer, beat together cream cheese and sugar until smooth. Add eggs one at a time and mix just until combined. Add heavy cream and vanilla and mix until combined.
Time for some gingerbread! Mix together the flour, baking soda and spices. Set aside. In the second bowl of a stand mixer (if you're lucky enough to have 2), cream together butter and brown sugar. Add eggs one at a time then mix in molasses and vanilla. Beat until light and fluffy. Slowly add dry ingredient mixture, alternating with the buttermilk.
Now you have two delightful batters..
Bring on the assembly!
Add 1/3 of the cheesecake mixture to the bottom of the springform pan.
Layer half of the gingerbread mixture on top.
Layer another 1/3 of the cheesecake mixture, followed by the remaining gingerbread mix. Top with the last of the cheesecake mixture and smooth the top.
Bake in a water bath for 90 minutes. There are many ways to do this using aluminum foil or multiple pans. My preference is from America's Test Kitchen.
After 90 minutes, turn off oven and DO NOT OPEN THE DOOR. Let cool for at least 1 hour before removing from the oven. Cool for an hour before refrigerating overnight.
When cheesecake has cooled, mix up spiced whipped cream. Add nutmeg and ginger to the whipped cream and mix gently.
Crush half of the remaining gingersnaps and sprinkle on top.
Devour.
Pie? Maybe not... I will be baking loads of pie soon for the holidays, so perhaps something different for now.
Cake? Nah... I get to bake plenty of cakes for birthdays and can explore to my heart's content
Tart? Maybe if I was interested in something savory this would be good, but I'm all about something sweet.
Cookies? Not interested in making multiple batches of individual treats today.
Best idea - Cheesecake!
I have a long list of types of cheesecake to try this season:
- Caramel Toffee Crunch Cheesecake
- Caramel Apple Crisp Cheesecake
- Pumpkin Cheesecake
- Cinnamon Roll Cheesecake
Start by making some tasty crust. Instead of using graham crackers, gingersnaps are the perfect base for this cheesecake and add a little spice.
In a food processor, crush half a box of gingersnaps until you have uniform, small particles. Add melted butter and continue to pulse a few times until just combined.
Press crumbles into the bottom of a 9" springform pan and set aside.
Make the cheesecake filling. In the bowl of a stand mixer, beat together cream cheese and sugar until smooth. Add eggs one at a time and mix just until combined. Add heavy cream and vanilla and mix until combined.
Time for some gingerbread! Mix together the flour, baking soda and spices. Set aside. In the second bowl of a stand mixer (if you're lucky enough to have 2), cream together butter and brown sugar. Add eggs one at a time then mix in molasses and vanilla. Beat until light and fluffy. Slowly add dry ingredient mixture, alternating with the buttermilk.
Now you have two delightful batters..
Add 1/3 of the cheesecake mixture to the bottom of the springform pan.
Layer half of the gingerbread mixture on top.
Layer another 1/3 of the cheesecake mixture, followed by the remaining gingerbread mix. Top with the last of the cheesecake mixture and smooth the top.
Bake in a water bath for 90 minutes. There are many ways to do this using aluminum foil or multiple pans. My preference is from America's Test Kitchen.
After 90 minutes, turn off oven and DO NOT OPEN THE DOOR. Let cool for at least 1 hour before removing from the oven. Cool for an hour before refrigerating overnight.
When cheesecake has cooled, mix up spiced whipped cream. Add nutmeg and ginger to the whipped cream and mix gently.
Crush half of the remaining gingersnaps and sprinkle on top.
Devour.
Gingerbread Cheesecake
Ingredients
Crust- 40 gingersnap cookies
- 1/3 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup molasses
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 8 ounces Cool Whip
- 1/2 teaspoon gunger
- 1/2 teaspoon nutmeg
- 15 gingersnap cookies, crushed
Instructions
- Spray a 9 inch springform pan with cooking spray. Preheat oven to 325 degrees F.
- Prepare crust. In a food processor pulse gingersnaps until finely crushed. Drizzle in melted butter until combined. Press into the bottom of a springform pan and set aside.
- Prepare the cheesecake batter. In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar and mix until incorporated, about 2 minutes. Add eggs one at a time and mix just until combined. Add heavy cream and vanilla and mix until combined.
- Prepare the gingerbread batter. In a medium mixing bowl, combine dry ingredients. Set aside. In the bowl of a stand mixer, beat together sugar and butter until combined. Add eggs one at a time until combined. Add molasses and vanilla and beat until light and fluffy. Slowly add dry ingredient mixture, alternating with the buttermilk. Mix until combined but do not overmix.
- Pour 1/3 of the cheesecake mixture on top of the crust. Spoon half of the gingerbread batter over the cheesecake batter and smooth top. Pour another 1/3 of the cheesecake mixture on top. Spoon the remaining gingerbread batter on top and cover everything with the remaining cheesecake batter.
- Make a water bath. Place the filled springform pan inside a 10 inch round cake pan. Place both inside a roasting pan with 2 inches of hot water in the bottom.
- Bake for 90 minutes. Turn off oven but do not open door. Leave in cooling oven for 1 hour. Take out of the oven and cool springform pan on wire rack for 1 hour. Remove cheesecake from pan and refrigerate for at least 6 hours.
- Before serving, in a small bowl combine whipped cream, ginger and nutmeg. Layer on top of cheesecake and top with gingersnap crumbs. Serve
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