Creamy Gingerbread Cheesecake Bliss

This creamy gingerbread cheesecake with caramel bliss is a decadent dessert perfect for special gatherings or indulgent evenings. The warm spices combined with the smooth texture of the cheesecake and a rich caramel drizzle make it absolutely irresistible and a crowd-pleaser every time.

I created this recipe as an experiment to blend two of my favorite desserts, and now it is my go-to for holiday dinners. Everyone always asks for seconds and the recipe.

Ingredients

• For the Gingersnap Crust:
• Gingersnap Cookie Crumbs: 2 cups. Gives the perfect crunch and spice. Opt for high-quality cookies to maximize flavor.
• Unsalted Butter: 6 tablespoons. Helps bind the crust while adding richness.

• For the Cheesecake Filling:
• Cream Cheese: 16 ounces. Room temperature cream cheese ensures a smooth creamy texture.
• White Granulated Sugar: 1 cup. Sweetens the filling. Adjust to taste.
• Sour Cream: 1 cup. Adds tanginess and smooth texture. Substitute with Greek yogurt if needed.
• Heavy Cream: 1 cup. Helps to create a luscious filling.
• Vanilla Extract: 1 teaspoon. Use pure for the best flavor.
• Molasses: 1/2 cup. Brings depth and a holiday-inspired sweetness. Avoid blackstrap to keep it mild and balanced.
• Ground Cinnamon: 1 teaspoon. Enhances warmth and sweetness.
• Ground Ginger: 1 teaspoon. Adds classic gingerbread spice.
• Ground Nutmeg: 1/2 teaspoon. Rounds out the spice blend with subtle nuttiness.
• Eggs: 4 large. Room temperature eggs blend better into the filling making it uniform.
• Salt: 1/4 teaspoon. Balances the sweetness and enhances overall flavor.

• For the Salted Caramel Topping:
• Granulated Sugar: 1 cup. The base for your caramel.
• Unsalted Butter: 6 tablespoons. Adds a velvety richness to the caramel.
• Heavy Cream: 1/2 cup. Balances the caramel's sweetness and provides creaminess. Add it slowly to avoid splatters.

How To Make Creamy Gingerbread Cheesecake with Caramel Bliss

Preheat Oven:

Set your oven to 325°F to ensure an even baking temperature.

Prepare the Crust:

Crush gingersnap cookies into a fine texture and mix evenly with melted butter. Press the mixture firmly into the base of a springform pan. Bake for 14 minutes and let it cool.

Make the Cheesecake Filling:

Beat the cream cheese with sugar until smooth and creamy. Gradually incorporate sour cream, heavy cream, vanilla, molasses, and spices into the mix. Finally, blend in eggs one at a time for a silky texture.

Bake:

Pour the filling over the prepared crust. Place the springform pan into a water bath and bake for 70 to 80 minutes. Check for a slight jiggle at the center when done.

Cool and Chill:

Allow the cheesecake to cool in the oven with the door slightly ajar for about 30 minutes. Transfer to the refrigerator and chill for at least 6 hours or preferably overnight to set.

Prepare Salted Caramel:

Melt sugar in a saucepan over medium heat until golden amber in color. Whisk in butter slowly and then gradually add cream until fully incorporated.

Serve:

Drizzle the freshly prepared caramel sauce over the chilled cheesecake slice and savor each indulgent bite.

I always find molasses to be the heart of this recipe. Its warm richness makes the cheesecake unforgettable. I still remember the first time I made this for my family; they claimed it tasted like the holidays in dessert form.

Storage Tips

Keep the cheesecake covered in the refrigerator and consume within five days for the best taste and quality. If freezing individual slices, be sure to wrap each with plastic wrap before placing in an airtight container to avoid freezer burn.

Ingredient Substitutions

If you run out of sour cream, Greek yogurt works perfectly as a substitute. For the crust, graham crackers can replace gingersnaps for a milder flavor.

Serving Suggestions

This cheesecake pairs wonderfully with a dollop of whipped cream on top or a sprinkle of candied ginger. Consider serving alongside a hot cup of spiced tea or coffee for a cozy treat.

Cultural Context

This dessert celebrates the nostalgic flavors of gingerbread which dates back to medieval Europe. Molasses and warm spices blend beautifully, reminiscent of traditional holiday desserts, while the cheesecake base adds a modern luxurious twist.

Recipe FAQs

→ Can I use a different crust instead of gingersnaps?

Yes! A graham cracker crust or even a chocolate cookie crust would work well, though the gingersnap crust adds a unique spiced flavor that complements the filling.

→ How do I prevent cracks in my cheesecake?

To prevent cracks, bake the cheesecake in a water bath and avoid overbeating the filling. Let it cool gradually in the oven before chilling in the refrigerator.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is best when chilled for at least 6 hours, making it a great dessert to prepare a day in advance.

→ How do I make salted caramel from scratch?

Melt sugar until amber-colored, whisk in butter, and gradually stir in heavy cream. Add a pinch of salt to enhance the flavor.

→ Can I substitute molasses with another ingredient?

If molasses isn’t available, try using dark honey, maple syrup, or brown sugar for sweetness and depth, though the flavor may vary slightly.

→ What size pan should I use for this cheesecake?

A 9-inch springform pan is ideal. Be sure to wrap the base with foil if using a water bath to prevent leaks.