Are you searching for a show-stopping dessert that perfectly encapsulates the warmth and spice of the holiday season? Look no further than this incredible Gingerbread Cheesecake with Molasses Cream! This recipe combines the classic, comforting flavors of gingerbread , warm ginger, cinnamon, and cloves , with the rich, creamy decadence of a baked cheesecake, all topped with a luxurious, silky molasses cream. It’s the ultimate edible fusion, guaranteed to be the star of your holiday table and impress every guest.
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Key Ingredients for Gingerbread Cheesecake with Molasses Cream
For the Gingerbread Crust:
- 1 ½ cups (180g) crushed gingerbread cookies: Use your favorite brand! Ginger snaps work perfectly.
- ⅓ cup (75g) unsalted butter, melted: Essential for binding the crust.
- 2 tablespoons (25g) granulated sugar: Adds a touch more sweetness to the crust.
- ½ teaspoon ground cinnamon: Enhances the gingerbread flavor.
- ¼ teaspoon ground ginger: Boosts the spicy notes.
For the Gingerbread Cheesecake Filling:
- 24 ounces (680g) cream cheese, softened: Full-fat, block cream cheese yields the best texture.
- 1 cup (200g) granulated sugar: For sweetness and balance.
- ½ cup (120ml) full-fat sour cream: Adds tanginess and ensures a super creamy texture.
- ¼ cup (60ml) robust molasses: Crucial for that deep gingerbread flavor and color. Not blackstrap!
- 2 large eggs, at room temperature: Helps bind the cheesecake and adds richness.
- 1 ½ teaspoons ground ginger: More ginger for that signature warmth.
- 1 teaspoon ground cinnamon: Essential spice for holiday flavor.
- ½ teaspoon ground nutmeg: Adds a subtle, aromatic note.
- ¼ teaspoon ground cloves: For a hint of pungent sweetness.
- Pinch of salt: Balances out the flavors.
For the Molasses Cream Topping:
- 1 cup (240ml) heavy cream, chilled: Whips up beautifully for a light, airy topping.
- ¼ cup (60ml) robust molasses: Provides the deep, rich flavor.
- 2 tablespoons (25g) powdered sugar: For sweetness and stability.
- ½ teaspoon ground ginger: Complements the cheesecake flavors.
How to Make Gingerbread Cheesecake with Molasses Cream
This Gingerbread Cheesecake with Molasses Cream is deceptively easy to make, yet delivers an incredibly rich, satisfying, and utterly delicious dessert experience. Its creamy texture, spiced gingerbread notes, and luscious molasses topping make it a standout.
The process is straightforward, requiring about 30 minutes of active preparation time, followed by baking and chilling, making it a perfect make-ahead holiday treat.
Step-by-Step Instructions:
1. Prepare the Crust (15 minutes prep):
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage during the water bath. If you don’t have a water bath, you can skip wrapping, but the cheesecake may crack.
- In a medium bowl, combine the crushed gingerbread cookies, melted butter, granulated sugar, ground cinnamon, and ground ginger. Mix until well combined and the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to create a firm, even layer.
- Bake for 8-10 minutes, or until lightly golden and fragrant. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
2. Make the Cheesecake Filling (15 minutes prep):
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the granulated sugar and continue beating until just combined, about 1 minute.
- Stir in the sour cream and molasses until fully incorporated.
- Add the eggs one at a time, beating on low speed until just combined after each addition. Be careful not to overmix once the eggs are added; overmixing can create air bubbles, leading to cracks.
- Finally, add the ground ginger, cinnamon, nutmeg, cloves, and salt. Mix on low speed until just combined.
- Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
3. Bake the Cheesecake (60-75 minutes bake):
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set and a 2-3 inch diameter in the center still jiggles slightly when gently shaken. Overbaking will cause cracks.
- Turn off the oven, crack the oven door open, and leave the cheesecake inside for another hour. This allows for a gradual cooling process, further preventing cracks.
- Remove the cheesecake from the oven and the water bath. Carefully unwrap the foil. Let it cool completely on a wire rack at room temperature.
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
4. Prepare the Molasses Cream Topping (5 minutes prep):
- Just before serving, in a chilled large bowl, combine the heavy cream, molasses, powdered sugar, and ground ginger.
- Using an electric mixer set to high speed, beat until stiff peaks form. Be careful not to overbeat, or it will curdle.
5. Assemble and Serve:
- Carefully remove the sides of the springform pan from the chilled cheesecake.
- Spread the molasses cream evenly over the top of the cheesecake.
- Slice with a sharp knife (wiping the blade clean between slices for neatness) and serve chilled. Garnish with a sprinkle of ground cinnamon or a delicate gingerbread cookie if desired.
Why You’ll Love This Gingerbread Cheesecake with Molasses Cream
You are going to absolutely adore this Gingerbread Cheesecake with Molasses Cream! The main highlight is undoubtedly the incredible fusion of holiday spiced gingerbread with the creamy, luxurious texture of a classic cheesecake. Imagine the warmth of ginger, cinnamon, and cloves mingling with rich cream cheese – it’s a symphony of seasonal flavors in every bite. Making this at home saves you a pretty penny compared to a high-end bakery equivalent, allowing you to enjoy gourmet quality without the gourmet price tag.
Plus, the star of the show, the silky Molasses Cream, adds another layer of deep, complex sweetness, elevating it beyond a simple cheesecake. If you enjoyed our Pumpkin Spice Latte Cheesecake, you’ll find this a delightful, spicier cousin perfect for winter! Don’t just dream about it; treat yourself and your loved ones by trying this incredible recipe today!
What to Serve Gingerbread Cheesecake with Molasses Cream With
This indulgent Gingerbread Cheesecake with Molasses Cream is a showstopper on its own, but it pairs beautifully with a few complementary elements to create a truly festive experience.
- Hot Beverages: A steaming mug of strong black coffee, a classic chai latte, or a spiced mulled wine would be fantastic adult pairings. For a non-alcoholic option, a rich hot cocoa or a simple warm apple cider enhances the cozy holiday vibe.
- Fresh Fruit: A side of fresh cranberries (lightly sweetened, perhaps), segments of satsuma oranges, or a medley of berries provides a refreshing counterpoint to the richness of the cheesecake.
- Whipped Cream or Ice Cream: While it has its own molasses cream, a dollop of plain whipped cream or a scoop of vanilla bean ice cream could add another layer of indulgence, if you dare!
- Gingerbread Cookies: A few extra gingerbread cookies, either whole or crumbled, make a lovely edible garnish and reinforce the theme.
Top Tips for Perfecting Gingerbread Cheesecake with Molasses Cream
Achieving a perfectly smooth, crack-free Gingerbread Cheesecake with Molasses Cream is easier than you think with these expert tips:
- Room Temperature Ingredients are Key: Ensure your cream cheese and eggs are at room temperature. This allows them to cream together smoothly without lumps and incorporate air evenly, resulting in a perfectly smooth batter.
- Don’t Overmix: Once you add the eggs, mix only until just combined on low speed. Overmixing incorporates too much air, which expands during baking and then collapses during cooling, leading to unsightly cracks.
- The Water Bath is Your Best Friend: Don’t skip the water bath! It provides a moist, even heat environment, preventing the cheesecake from drying out and cracking. Wrap your springform pan very tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in.
- Slow Cooling is Crucial: Rapid temperature changes are the enemy of cheesecakes. After baking, turn off the oven, crack the door, and let the cheesecake cool inside for at least an hour. Then, remove it to a wire rack to cool completely at room temperature before refrigerating. This gradual cooling process significantly reduces the risk of cracks.
- Use Robust Molasses: For that unmistakable deep, rich gingerbread flavor, opt for robust (sometimes labeled “dark” or “full flavor”) molasses, not blackstrap. Blackstrap is too bitter for this recipe.
- Chill Thoroughly: Cheesecake needs time to set properly. Refrigerating overnight is ideal for the best texture and clean slices. Impatiently slicing a warm cheesecake can lead to a messy, unset dessert.
- For Clean Slices: Before slicing, run a sharp, thin knife under hot water and wipe it clean and dry between each slice. This ensures perfectly neat portions.
Storing and Reheating Tips
Proper storage is essential to maintain the deliciousness of your Gingerbread Cheesecake with Molasses Cream.
- Refrigeration: The baked cheesecake (both with and without the molasses cream topping, though we recommend adding the cream just before serving for best texture) should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for up to 4-5 days.
- Freezing (Cheesecake Only): You can freeze the cheesecake without the molasses cream topping for longer storage. Once completely cooled and chilled, place the cheesecake (still on its springform pan base, if possible, or transferred to a sturdy cardboard round) in the freezer for about an hour to firm up. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place it in an airtight freezer-safe bag or container. It can be frozen for up to 1 month.
- Thawing Frozen Cheesecake: To thaw, remove the cheesecake from the freezer and unwrap it. Place it in the refrigerator overnight (8-12 hours) until fully thawed. Do not thaw at room temperature, as this can affect the texture.
- Molasses Cream Topping: The molasses cream is best made fresh and added just before serving. If you have leftover cream, store it in an airtight container in the refrigerator for up to 2 days, but it may lose some of its fluffy texture. It does not freeze well.
- Reheating: Cheesecake is typically served chilled, so reheating is not recommended as it will alter the texture and potentially cause it to weep. Always serve this delightful dessert cold!
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Gingerbread Cheesecake with Molasses Cream FAQs
Is this recipe difficult to make?
While it has a few steps, this Gingerbread Cheesecake with Molasses Cream is quite straightforward for anyone with basic baking skills. Following our detailed instructions and tips, especially regarding the water bath and cooling process, will help ensure a perfectly crack-free and delicious result.
Can I use store-bought ginger snaps for the crust?
Absolutely! Store-bought ginger snaps or any other firm gingerbread cookies are perfect for the crust. Just make sure they are crushed finely.
What kind of molasses should I use?
Use robust (or dark/full-flavor) molasses. Avoid blackstrap molasses, which is much stronger and can be quite bitter, overpowering the delicate cheesecake flavors.
My cheesecake cracked! What went wrong?
Cracking is usually due to three main reasons: overmixing the batter (especially after adding eggs), overbaking, or rapid temperature changes during cooling. Our tips address all of these points to help you prevent cracks!
Can I make this cheesecake ahead of time?
Yes, in fact, it’s highly recommended! The cheesecake needs at least 6 hours (preferably overnight) to chill and set properly in the refrigerator. This makes it an ideal make-ahead dessert for holiday entertaining. Prepare the molasses cream topping just before serving.
How do I know when the cheesecake is done baking?
The edges of the cheesecake should be set, but a 2-3 inch diameter in the center should still have a slight jiggle when gently shaken. It will firm up completely as it cools and chills.