I have mentioned several times that Christmas is my favorite holiday. I love the delicious smells coming from the kitchen, the spirit of giving, and everyone just seems HAPPY! This is probably the only time of year where I can be found in the kitchen for several hours at a time. I leave the food recipes to the Chef of the family, but I love to try new recipes for drinks and desserts.
Growing up I didn’t care for Cheesecake. I used to think that cheesecake was loose and wet. However, over the years I have grown to love cheesecake.
A few of my favorite cheesecakes recipes are No bake Oreo overload Cheesecake and a Strawberry Cheesecake Parfait.
Today I’m sharing with you a new recipe- how to make the perfect Gingerbread Cheesecake. Keep reading on how to make this easy recipe for gingerbread cheesecake! And it’s delicious too!
The Perfect Gingerbread Cheesecake Recipe
Ingredients for Gingerbread Cheesecake
- 2 8oz Bricks of Cream Cheese; softened to room temperature
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- ¼ cup Heavy Whipping Cream
- 2 TBS Molasses
- 2 TBS Flour
- 1 tsp Ginger
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
For the Crust:
- 1 cup Gingersnap Crumbs
- 3 TBS Butter; melted
Preheat over to 350 degrees.
Grease an 8” or 9” pie plate and set aside.
In a medium sized bowl, mix the gingersnap crumbs and melted butter together with a fork. Mix until even. Pour into greased pie plate, and evenly press across the bottom. Set aside.
In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla, heavy cream and molasses and beat until smooth.
In a small bowl, stir flour, ginger, cinnamon, nutmeg and cloves together. Slowly mix into batter and beat.
Slowly pour batter over crust and smooth evenly to the edges.
Bake for 30-35 minutes. Cheesecake will be slightly jiggly when done (make sure not to over bake.)
Cool on a wire rack for an hour or so, then move to the refrigerator for at least 2 more hours.
Garnish with whipped cream and enjoy!!
Ingredients
- 2 8 oz Bricks of Cream Cheese; softened to room temperature
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- ¼ cup Heavy Whipping Cream
- 2 TBS Molasses
- 2 TBS Flour
- 1 tsp Ginger
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
- For the Crust:
- 1 cup Gingersnap Crumbs
- 3 TBS Butter; melted
Instructions
- Preheat over to 350 degrees.
- Grease an 8” or 9” pie plate and set aside.
- In a medium sized bowl, mix the gingersnap crumbs and melted butter together with a fork. Mix until even. Pour into greased pie plate, and evenly press across the bottom. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla, heavy cream and molasses and beat until smooth.
- In a small bowl, stir flour, ginger, cinnamon, nutmeg and cloves together. Slowly mix into batter and beat.
- Slowly pour batter over crust and smooth evenly to the edges.
- Bake for 30-35 minutes. Cheesecake will be slightly jiggly when done (make sure not to over bake.)
- Cool on a wire rack for an hour or so, then move to the refrigerator for at least 2 more hours.
- Garnish with whipped cream and enjoy!!
Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!
Jaren (Diary of a Recipe Collector) says
So perfect for this week! Thanks for linking up with us at SNF! Pinned to our party board!
T Worthey says
Yes it is- and delicious too! Thanks for stopping by!
Karly says
This looks so irresistible for the holidays! Thanks for linking up with What’s Cookin’ Wednesday!
Nettie Moore says
Congratulations!Your cheesecake is featured at our Simple Supper Tuesday Linky Party at Moore or Less Cooking! Nettie
LINK: http://mooreorlesscooking.com/2014/12/22/simple-supper-tuesday-linky-party-41/
Nettie Moore says
Congratulations!Your cheesecake is featured at our Simple Supper Tuesday Linky Party at Moore or Less Cooking! Nettie
LINK: