13 Dec 2015

Gingerbread Cheesecake

No Comments Baking and Cake

All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.

Gingerbread Cheesecake
Prep time
Cook time
Total time
Serves: 8" cheesecake
  • 130g (1⅓c) gingersnap/speculaas crumbs
  • 45g (3 tbsp) butter
  • 15g (1tbsp) light brown sugar
  • 400g (16oz) cream cheese
  • 150g (3/4c) light brown sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 2 tbsp molasses
  • Dash salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  1. Preheat the oven to 175C/350F, grease an 8" springform or square baking pan.
  2. Melt the butter, crush the biscuits, then mix with the sugar.
  3. Spread into the bottom of the pan and smooth with a glass or flat bottomed object.
  4. Bake for 10 mins until lightly browned.
  5. Remove from the oven to cool while you finish making the filling.
  1. Reduce the oven temperature to 160C/325F.
  2. Beat the cream cheese, then add the eggs, sugar and spices.
  3. Place the pan with the crust into a deep baking tray.
  4. Pour the cheesecake mixture on top of the crust, then fill the deep pan with hot water.
  5. Bake for 35 mins then (without opening the door) turn the oven off and leave to cool for one hour.
  6. Refrigerate overnight before slicing.

Baked cheesecakes

Bake for 30 mins at 175ºC

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