Description
Indulge in this creamy gingerbread cheesecake, a festive dessert that perfectly blends spices and sweetness, guaranteed to impress at your holiday gatherings.
Ingredients
Scale
- 2 cups crushed ginger snap cookies
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 3 large eggs (room temperature)
Instructions
- Preheat your oven to 325°F (165°C). Grease a springform pan.
- In a bowl, combine crushed ginger snap cookies and melted butter. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes; let it cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until well combined.
- Add sour cream, vanilla extract, ground ginger, cinnamon, nutmeg, and eggs one at a time, mixing until fully incorporated.
- Pour the filling over the cooled crust and bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Allow to cool completely before refrigerating for at least four hours or overnight.
Notes
- For a different flavor profile, substitute cream cheese with mascarpone.
- Add chocolate chips or nuts to the filling for an extra crunch.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 350
- Sugar: 26g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg