Gingerbread Crust Cheesecake
Bring on the holiday season and impress your friends and family with this incredibly delicious Gingerbread Crust Cheesecake.
Prep Time 1 hour
Cook Time 1 hour
Cooling Time 9 hours
Total Time 2 hours
Servings 16 slices
- 1/3 cup butter
- 1/3 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 1/2 tsp vanilla extract
- 1.75 cups flour
- 1 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp nutmeg
- 3/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter unsalted
- 4 x 8 oz full fat cream cheese room temperature
- 1 cup sugar
- 2 tbsp cornstarch
- 4 eggs room temperature
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- 1.25 cups full fat sour cream room temperature
- 1 cup heavy whipping cream
- 2 tsp icing sugar
- 1/4 tsp vanilla extract
In a medium bowl combine flour, ginger, cinnamon, all spice, nutmeg, salt, baking powder and baking soda then set aside.
In the bowl of a stand mixer with the paddle attachment whip the butter and brown sugar until fully combined then stir in molasses, egg and vanilla. Add the flour mixture and stir until fully incorporated. Refrigerate for 1 hour.
Heat oven to 350°. Line a baking sheet with the non stick baking mat and set aside. Lay a piece of wax paper down on a large counter space. Place half of the dough onto the wax paper and place a second sheet of wax paper over the dough. Roll out the dough in between the two sheets until it is 1/2 cm thick.
Cut out 16 small shapes and move each to the baking sheet. I chose trees but stars, mini gingerbread people or even hearts would be perfect for this. If they are hard to remove from the paper, use a floured icing spatula and be very gentle or refrigerate the dough longer. Bake for 4 minutes, then cool completely on the baking sheet before removing to a cooling rack.
Mix the leftover dough with the second half and place on a sheet of parchment paper. Cover with wax paper and roll out until it is 1 cm thick, then remove the wax paper and place the parchment paper with the rolled out dough onto a baking sheet. Bake for 10 minutes. Cool completely on the baking sheet.
Decorate the gingerbread cookies if you desire. Wrap the gingerbread sheet and cookies in plastic until it's time to make the cheesecake.
In the bowl of a stand mixer using the paddle attachment, whip the cream cheese until completely smooth. Scrape the bowl then mix in sugar, salt and cornstarch. Scrape the bowl again then mix in the eggs, one at a time. Stir in vanilla and sour cream.
Bring the kettle of water to a boil and place the 10" springform pan inside the roasting pan. Pour the cake batter inside the springform pan, over the crust. Once the kettle has boiled, pour the hot water inside the roasting pan until the water level comes halfway up the tin foil; it may only be 1/2 an inch or so.
Bake in the preheated oven for 45-55 minutes. The edges will be puffy and the center will look jiggly. Shut the oven off and using a wooden spoon, leave the oven door open just a crack and allow the cheesecake to cool inside for 1 hour. Remove from the oven and set on the counter for a couple of hours until the cheesecake comes to room temperature. Refrigerate for several hours or overnight.
Make the whipped cream by whipping heavy cream in the bowl of a stand mixer with the whisk attachment until soft peaks form. Add sifted icing sugar and vanilla and whip until hard peaks form.
Remove springform edges and place the cheesecake on a pretty plate or cutting board. Spread whipped cream all over the sides of the cheesecake and the edge of the top. Cover whipped cream with the leftover gingerbread crumbs and add the gingerbread cookies.
Cut into 16, or if being extra generous, 12 slices.