Description
Indulge in the rich flavors of this Gingerbread Cheesecake, where warm spices meet creamy goodness. Each slice offers a perfect balance of ginger, cinnamon, and nutmeg, enveloped in a velvety cream cheese filling. Ideal for holiday gatherings or cozy nights in, this cheesecake is sure to become a beloved tradition. Easy to make and visually stunning, it will impress guests while filling your kitchen with the delightful aroma of the season.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pumpkin pie spice (optional)
- 16 oz softened cream cheese
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- Whipped cream for topping (optional)
Instructions
- Preheat oven to 325°F (160°C) and adjust the rack to the center.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan.
- Bake crust for 10 minutes until lightly golden. Allow cooling.
- Beat softened cream cheese until smooth; gradually add sour cream, vanilla, sugar, ginger, cinnamon, nutmeg, and optional pumpkin pie spice.
- Add eggs one at a time; mix gently until just combined.
- Pour filling over cooled crust and tap to release air bubbles.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven and let cheesecake cool inside with the door ajar for one hour.
- Refrigerate for at least four hours or overnight before serving.
- Top with whipped cream and sprinkle additional spices as desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 335
- Sugar: 22g
- Sodium: 215mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg