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Homemade Gingerbread Cheesecake with Molasses Cookie Crust photo

Gingerbread Cheesecake with Molasses Cookie Crust

This Gingerbread Cheesecake with Molasses Cookie Crust is a festive, creamy delight packed with warm spices and a crunchy molasses cookie base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Molasses Cookie Crust:
  • 1 1/2 cups molasses cookies crushed
  • 1/4 cup unsalted butter melted
For the Cheesecake Filling:
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 cup molasses

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Food processor or plastic bag and rolling pin
  • Measuring cups and spoons
  • Rubber spatula
  • Oven
  • Cooling rack

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). Crush 1 1/2 cups of molasses cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling over them with a rolling pin. In a medium bowl, combine the crushed cookies with 1/4 cup melted unsalted butter. Stir until all crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure the crust is even. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool slightly.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat 2 cups softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed until the mixture is creamy and smooth, about 2-3 minutes. Add 1/4 cup sour cream and 1/4 cup molasses, and continue beating until fully incorporated. Then add 3 large eggs one at a time, mixing on low speed after each addition to avoid overbeating. Stir in 1 teaspoon vanilla extract.
Add the Spices
  1. In a small bowl, combine 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice. Gradually add this spice blend to the cheesecake mixture, folding gently with a rubber spatula until evenly distributed. The spices will give the filling its characteristic warm, cozy flavor.
Bake the Cheesecake
  1. Pour the cheesecake filling over the pre-baked molasses cookie crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of your preheated oven. Bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Avoid opening the oven door too frequently to prevent cracks.
Cool and Chill
  1. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that cause cracking. Afterward, remove it from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor.
Serve and Enjoy
  1. Once chilled, remove the sides of the springform pan. Slice the Gingerbread Cheesecake with Molasses Cookie Crust and serve it plain or topped with whipped cream, caramel sauce, or a dusting of cinnamon for an extra festive touch.

Notes

  • Make sure your cream cheese is fully softened to avoid lumps in the filling.
  • Don’t overbeat the eggs to keep the cheesecake smooth and prevent cracks.
  • Using a water bath while baking can help prevent cracks by providing gentle, even heat.
  • If you don’t have molasses cookies, ginger snaps or spiced graham crackers make good crust alternatives.
  • Allow the cheesecake to chill thoroughly before slicing for clean, perfect slices.