Gingerbread Cheesecake Recipe
Make my no bake gingerbread cheesecake recipe for a rich and creamy dessert that is also beautifully spiced.
Servings: 7
Equipment
- Stand Mixer or Hand Mixer
Ingredients
For the Crust:
- 1½ Cups cinnamon graham cracker crumbs
- 2 Tablespoons granulated sugar
- 6 Tablespoons salted butter melted
For the Cheesecake:
- 24 Ounces cream cheese at room temperature
- ¼ Cup sour cream
- ½ Cup molasses
- 1½ Teaspoons vanilla extract
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground allspice
- ½ Teaspoon ground ginger
- ¼ Teaspoon black pepper
- ½ Cup granulated sugar
- 3 Teaspoons gingerbread spice or ½ Teaspoon ground cinnamon
- ½ Teaspoon ground cloves
- 2 Cups Cool Whip thawed
Instructions
Make the Crust:
- Put the graham crackers in a food processor and blend to a medium-fine texture.
- Mix the graham cracker crumbs with the butter and sugar until combined.
- Press this mixture into the bottom of a 9-inch springform pan and refrigerate for an hour.
Make the Cheesecake:
- Beat the heavy cream until you get stiff peaks.
- Beat the cream cheese and sour cream with an electric mixer until creamy and smooth.
- Add the molasses, sugar, vanilla, and spices to the cream cheese, and mix until smooth.
- Use a spatula to fold in the Cool Whip.
- Spoon the filling into the crust and spread it out evenly.
- Cover and refrigerate overnight or for at least 8 hours.
- Serve with whipped cream.
Notes
Room temperature ingredients: Use ingredients at room temperature so they are easy to work with. It makes a huge difference to beat cream cheese at room temperature to make it smooth. The whipping cream is the only ingredient I recommend chilling, as this will help stiff peaks form.
Create an even layer: Spread the filling evenly in the crust for consistent slices.
Soften ingredients: Make sure to soften the cream cheese and sour cream before mixing to get a smooth, lump-free filling.
Fold gently: When incorporating the Cool Whip into the cream cheese mixture, fold gently to maintain the lightness of the whipped cream.
Plan ahead: For the best flavor and texture, prepare the cheesecake a day before, letting it set overnight in the refrigerator.
Use a springform pan: A 9-inch springform pan makes it easy to remove the cheesecake without damaging its shape.
Create an even layer: Spread the filling evenly in the crust for consistent slices.
Soften ingredients: Make sure to soften the cream cheese and sour cream before mixing to get a smooth, lump-free filling.
Fold gently: When incorporating the Cool Whip into the cream cheese mixture, fold gently to maintain the lightness of the whipped cream.
Plan ahead: For the best flavor and texture, prepare the cheesecake a day before, letting it set overnight in the refrigerator.
Use a springform pan: A 9-inch springform pan makes it easy to remove the cheesecake without damaging its shape.
Nutrition
Calories: 624kcal | Carbohydrates: 49g | Protein: 7g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 411mg | Potassium: 538mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1701IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg
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