Gingerbread Cheesecake

Baked Gingerbread Cheesecake

Ingredients (9‑inch springform)

Crust:

• 2–3 cups gingerbread or gingersnap crumbs
• 6–7 Tbsp melted butter

Filling:

• 24 oz cream cheese, room temp
• ¾–1 cup brown sugar
• ¼ cup molasses or treacle
• 2 tsp ground ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves
• 2 Tbsp flour
• 2–3 eggs (plus 1 yolk, optional)
• ⅔ cup soured cream or Greek yogurt (or heavy cream)

Instructions

1. Crust: Mix crumbs with butter, press into pan, bake 8–10 min, then cool.
2. Filling: Beat cream cheese until smooth. Add sugar, molasses, spices, and flour. Mix in eggs one at a time, then sour cream.
3. Bake: 50–60 min at 325°F with springform in a water bath or gradual cool-down to avoid cracks .
4. Cool & Chill: Let cool in oven, then fully refrigerate (at least 4–6 h or overnight). Decorate with whipped cream and gingerbread cookies .