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Indulgent Gingerbread Cheesecake with Molasses Whipped Cream

This Gingerbread Cheesecake with Molasses Whipped Cream is a delightful holiday dessert that blends rich flavors and creamy texture, making it a festive favorite.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed gingersnaps Substitute with gluten-free cookies for a gluten-free version.
  • ¼ cup brown sugar Light brown sugar can be used if needed.
  • ½ cup melted butter Unsalted butter recommended for better flavor control.
For the Cheesecake Filling
  • 24 oz cream cheese Can substitute with light cream cheese or Greek yogurt for a lighter option.
  • 3 pieces eggs Ensure they are at room temperature for even mixing.
  • ¼ cup molasses Use dark molasses for a richer taste.
  • ½ cup sour cream Greek yogurt can be used as a substitute.
  • 2 teaspoon vanilla extract Use pure vanilla for the best taste.
  • 2 teaspoon ginger Adjust spices to personal preference.
  • 2 teaspoon cinnamon Adjust spices to personal preference.
  • ¼ teaspoon nutmeg Adjust spices to personal preference.
  • ¼ teaspoon cloves Adjust spices to personal preference.
  • ¼ teaspoon salt
For the Molasses Whipped Cream
  • 1 cup heavy cream Consider using coconut cream for a dairy-free option.
  • 2 tablespoon powdered sugar Can reduce for less sweetness.
  • 2 tablespoon molasses A little extra drizzle on top enhances taste.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and equipment, including a 9-inch springform pan, mixing bowls, and a hand mixer.
  2. Combine crushed gingersnaps, ¼ cup of brown sugar, and ½ cup of melted unsalted butter in a mixing bowl. Press this mix into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
  3. Beat 24 ounces of cream cheese and 1 cup of brown sugar until smooth. Add in 3 room-temperature eggs one at a time, mixing fully before adding the next. Then mix in molasses, sour cream, vanilla extract, and your choice of spices.
  4. Pour the cheesecake filling over the cooled gingersnap crust. Place the springform pan in a larger roasting pan filled with hot water and bake for 55-65 minutes until set.
  5. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour. Afterward, refrigerate for at least 4 hours or overnight.
  6. In a clean mixing bowl, whip 1 cup of heavy cream until soft peaks form. Gradually add powdered sugar, molasses, and 1 teaspoon of vanilla extract, whipping until fluffy.
  7. Gently remove the sides of the springform pan, place the cheesecake on a serving platter, top with molasses whipped cream, and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 5 days. For longer storage, freeze wrapped tightly for up to 2 months.

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