You can’t get more classic than gingerbread at Christmas. It is one of my favorite flavors in the whole world and just makes me feel cozy at the holidays. Whether you are making the traditional gingerbread men or adding the flavor to Pancakes or Crinkle Cookies or Fudge, it is a quintessential flavor of the season. This year I decided to add the flavor to cheesecake, which is one of my all time favorite desserts. It’s a perfect combination. AND, it’s the perfect dessert to make for your christmas party, dinner or gathering of any kind.
See Below for Step x Step Instructions (including pictures) on how to make this Spiced Gingerbread Cheesecake!
You could ‘spice’ (pun intended) things up with your cheesecake by adding baked gingerbread men to the top or sides or piping on spiced whipped cream and sprinkling a little cinnamon on top.
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Ingredients for Spiced Gingerbread Cheesecake:
- Graham Crackers
- Pecans
- Sugar
- Butter
- Cream Cheese
- Vanilla Extract
- Eggs
- Molasses
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Lemon Zest
Shop Here for Everything You Need to Make Spiced Gingerbread Cheesecake:
Recipe:
STEP 1: Preheat the oven to 375. Add graham crackers to a food processor and pulse until crumbs form.
STEP 2: Add pecans and pulse until ground.
STEP 3: Add graham crackers, pecans and 1 tablespoon sugar into a mixing bowl and stir to combine.
STEP 4: Add butter and stir to combine.
STEP 5: Pat mixture into the bottom of your springform and about 1″ up the sides. I like to line my pan with a piece of parchment to help remove it when it’s done.
STEP 6: Bake for about 7-10 minutes. Let cook on a wire rack.
STEP 7: Reduce oven heat to 325 degrees In the bowl on an electric mixer, add the cream cheese.
STEP 8: Beat cream cheese until light and fluffy.
STEP 9: Add 1 1/2 cups sugar and vanilla.
STEP 10: Mix until well combined.
STEP 11: Add in eggs, 1 at a time, mixing well between each one.
STEP 12: Add in molasses, salt, spices and lemon zest.
STEP 12: Beat until well combined and smooth.
STEP 13: Pour over your cool crust.
STEP 14: Bake for 60-65 minutes or until cheesecake is set and only slightly wiggly in the center. You can put this in a water bath if you would like. I have done both and they both turned out well. If you have issues with your cheesecakes cracking, you may want to try the water bath method. Just make sure your foil is really tight around the edges of your pan. Let the cheesecake cool and refrigerate overnight before removing from the springform pan.
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Printable Recipe:
Spiced Gingerbread Cheesecake
Ingredients
- Crust:
- 6 oz graham crackers
- 1/2 cup pecans
- 1 tablespoon sugar
- 4 tablespoons butter, melted
- Cheesecake:
- 2 lbs cream cheese
- 1 teaspoon vanilla
- 4 large eggs
- 1/4 cup unsulfured molasses
- 1/4 teaspoon salt
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- zest of 1 lemon
Instructions
1. Preheat the oven to 375. Add graham crackers to a food processor and pulse until crumbs form.
2. Add pecans and pulse until ground.
3. Add graham crackers, pecans and 1 tablespoon sugar into a mixing bowl and stir to combine.
4. Add butter and stir to combine.
5. Pat mixture into the bottom of your springform and about 1" up the sides. I like to line my pan with a piece of parchment to help remove it when its done.
6. Bake for about 7-10 minutes. Let cook on a wire rack.
7. Reduce over heat to 325 degrees In the bowl on an electric mixer, add the cream cheese.
8. Beat cream cheese until light and fluffy.
9. Add 1 1/2 cups sugar and vanilla.
10. Mix until well combined.
11. Add in eggs, 1 at a time, mixing well between each one.
12. Add in molasses, salt, spices and lemon zest.
13. Beat until well combined and smooth.
14. Pour over your cool crust.
15. Bake for 60-65 minutes or until cheesecake is set and only slightly wiggly in the center. You can put this in a water bath if you would like. I have done both and they both turned out well. If you have issues with your cheesecakes cracking, you may want to try the water bath method. Just make sure your foil is really tight around the edges of your pan. Let the cheesecake cool and refrigerate overnight before removing from the springform pan.