Description
A rich, creamy gingerbread cheesecake on a gingersnap crust, topped with molasses whipped cream. The ultimate holiday dessert, full of warm spices and festive flavor.
Ingredients
2 cups crushed gingersnaps
¼ cup brown sugar
½ cup melted butter
24 oz cream cheese, softened
1 cup brown sugar
3 eggs
¼ cup molasses
½ cup sour cream
2 tsp vanilla extract
2 tsp ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 cup heavy cream
2 tbsp molasses
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
1. Preheat oven to 325°F (160°C). Mix crushed gingersnaps, brown sugar, and melted butter. Press into a 9-inch springform pan; bake 10 minutes.
2. Beat cream cheese and brown sugar until smooth. Add eggs one at a time. Stir in molasses, sour cream, vanilla, and spices.
3. Pour filling over crust. Bake in a water bath for 55–65 minutes.
4. Cool gradually and chill overnight.
5. Whip cream, molasses, sugar, and vanilla to soft peaks.
6. Top cheesecake with whipped cream and drizzle with molasses before serving.
Notes
For a lighter version, use Greek yogurt instead of sour cream.
Bake slowly and chill completely for the best texture.
Store refrigerated up to 5 days or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert, Holiday Baking, Cheesecake
Keywords: gingerbread cheesecake, molasses whipped cream, holiday desserts, Christmas cheesecake, melissa recipes, spiced cheesecake, gingersnap crust, festive baking