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Gingerbread Cheesecake

Gingerbread cheesecake gets its warmly spiced flavor from ginger, cinnamon, molasses, and a crisp gingersnap crust. It bakes in a water bath for a creamy center, then chills until ready to slice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
resting and chilling 8 hours
Total Time 9 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • nonstick cooking spray
  • 2 cups gingersnap cookie crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
For the filling
  • 2 tbsp all-purpose flour
  • 2 tsp ginger ground
  • 1 tsp cinnamon ground
  • 0.25 tsp allspice ground
  • 0.25 tsp cloves ground
  • 0.25 tsp salt
  • 3 package (8 oz) cream cheese softened
  • 1 cup brown sugar packed light
  • 0.33 cup molasses unsulphured
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 3 eggs large, at room temperature

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F and lightly coat the bottom and sides of a 9-inch springform pan with cooking spray.
  2. Stir the gingersnap crumbs, granulated sugar, and melted butter together.
  3. Press the mixture firmly over the bottom of the pan.
  4. Bake the crust for 10 minutes.
  5. Set the pan on a rack to cool while you make the filling.
Make the filling
  1. Whisk the flour, ginger, cinnamon, allspice, cloves, and salt together in a small bowl.
  2. Beat the cream cheese and brown sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  3. Beat in the flour mixture until just combined.
  4. Mix in the molasses, sour cream, and vanilla on low speed.
  5. Add the eggs one at a time, mixing on low speed just until each is incorporated.
Bake and chill
  1. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  2. Pour the filling over the crust and place the pan in a large roasting pan.
  3. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  4. Bake for 65 to 80 minutes, until the edges are set and the center still jiggles slightly.
  5. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  6. Remove the springform pan from the water bath and take off the foil.
  7. Run a thin knife around the inside edge.
  8. Cool on a rack until room temperature, about 1 hour.
  9. Cover the cheesecake and refrigerate for at least 6 hours before serving.

Notes

For the creamiest texture, keep the water bath from splashing into the pan and avoid overbaking; the center should still jiggle slightly. Store covered in the refrigerator for up to 4 days. Freeze individual slices for up to 2 months. Greek yogurt can replace the sour cream if needed.