- creamy & spiced -
This gingerbread cheesecake has a gingerbread crust and a creamy swirled gingerbread spiced filling. This gingerbread cheesecake is a delicious showstopper worthy of your holiday celebrations!
– swirled with a flavorful vanilla and gingerbread cheesecake swirl – so much spiced cookie flavor – creamy texture and flavor
Gingerbread cheesecake crust: Combine cookies, butter, sugar, and salt. Mix until evenly coated. Pre-heat oven.
Press and spread out evenly to the edges in a baking pan. Bake for 10 minutes. Remove and let cool.
Gingerbread cheesecake: Mix cream cheese together until smooth and creamy. Add sugar and salt, and mix together.
Add eggs, mixing until each egg disappears into the batter. Add vanilla, sour cream, and heavy cream, mixing gently.
Remove half of the cheesecake batter and set aside in a pitcher. Into the remaining cheesecake batter, add molasses and spices. Stir together well.
Pour half of the vanilla cheesecake batter into the pan with the crust. Pour half of the gingerbread batter into the middle. Pour the remaining vanilla batter into the middle. Lastly, pour the remaining gingerbread batter into the middle.
To make a water bath, place the cheesecake pan into a slightly larger pan that it fits into. The tighter the fit the better the results! Place into an even larger pan and transfer into the oven. Pour boiling hot water into the largest pan.
Bake for 70-90 minutes. Leave the oven door open for 20 minutes and let the cheesecake cool inside the oven. Remove cheesecake from the water bath and let cool to room temperature.
Cover and refrigerate for 8 hours. Before serving, decorate with sugared cranberries and mini gingerbread cookies.
The cheesecake has so much beautiful creamy gingerbread flavor - perfectly spiced and molasses-ey. The swirl is so easy to make and really elevates the flavor and presentation!
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