Description
This creamy gingerbread cheesecake with caramel bliss combines rich flavors and a smooth texture.
Ingredients
Scale
- 2 cups Gingersnap Cookie Crumbs
- 6 tablespoons Unsalted Butter, melted
- 16 ounces Cream Cheese, at room temperature
- 1 cup White Granulated Sugar
- 1 cup Sour Cream
- 1 cup Heavy Cream, at room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup Molasses
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 4 large Eggs, at room temperature
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar (for caramel)
- 6 tablespoons Unsalted Butter (for caramel)
- 1/2 cup Heavy Cream (for caramel)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine gingersnap cookie crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth.
- Add sugar and mix until well combined.
- Incorporate sour cream, heavy cream, and vanilla extract.
- Mix in molasses, ground cinnamon, ground ginger, ground nutmeg, eggs, and salt until smooth.
- Pour the cheesecake filling over the crust.
- Bake for 60-70 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
- For the caramel, heat sugar in a saucepan until it melts and turns golden.
- Gradually add unsalted butter, then heavy cream, stirring until smooth.
- Drizzle the caramel over the chilled cheesecake before serving.
Notes
- Use high-quality gingersnap cookies for the best flavor.
- Allow cheesecake to cool completely before refrigerating.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Creamy Gingerbread Cheesecake, Caramel Bliss, Dessert, Cheesecake, Holiday Dessert