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Gingerbread Cheesecake

November 10, 2014 by ChiChi Dodoo 12 Comments

Creamy rich gingerbread cheesecake that brings together the flavours of spicy gingerbread and cheesecake.

Gingerbread Cheesecake

 

Is it too early to start sharing Christmas recipes? I wonder. I’m sharing this recipe anyway.

This year i plan on doing Christmas present shopping on time with enough time to spare,no procrastination. Last year i was running around the shopping centre like some deranged woman trying to buy presents at the last minute. Online shopping is the way to go. No queues, no crowds, click, basket and checkout. It can be cost effective as well, as you can price compare and get money off voucher codes. I’m also thankful for the customer reviews, nice to know what others think of the product.  Shipping costs can be a pain though, thankfully some shops have a click and collect service.

Now you don’t have to queue up or order this gingerbread cheesecake. It’s pretty easy to make and has all the flavors of a gingerbread. The recipe can be used to make 6 individual gingerbread cheesecakes( that is if you are using a cheesecake tin) or make just one big cheesecake.

Gingerbread Cheesecake

Crushed gingersnap cookies where used for the base of the cheesecake creating a more intense ginger flavour. This gingerbread cheesecake had my kitchen smelling like Christmas.

Gingerbread Cheesecake

I think the individual portions of the gingerbread cheesecake is great for calorie control . Well i am speaking for myself. Having an individual dessert will stop me from overindulging over the Christmas period. Baking a big cheesecake also makes a lovely centre piece on the dinner table. Either way this cheesecake is lovely whatever size it comes in.

 

 

The gingerbread cheesecake can be served as is or with some whipped cream and drizzled salted caramel.

Gingerbread Cheesecake

Print
Gingerbread Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 6 individual cheesecakes or an 8 inch cheesecake

Ingredients

    Crust
  • 100g (1 cup) ginger snap crumbs
  • 2 tablespoon unsalted butter, melted
  • Cheesecake Filling
  • 450g ( 2X 8 ounce) full fat cheese
  • 120g (1/2 cup firmly packed) brown sugar
  • 1/8 teaspoon salt
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla essence
  • 110g(1/2 cup) sour cream at room temp
  • 1/4 cup mollases
  • 2 teaspoons ginger powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions

Preheat oven to 160 degrees celcius.

In a bowl mix ginger snap crumbs and  melted butter together.

Prepare an 8 inch loose bottom or springform tin by wrapping two layers of foil around the bottom and side. Press the crust into the bottom of the tin using the back of a spoon or a flat bottom cup to form an even layer.For individual cheesecakes press two tablespoons of crumb into the base of loose base muffin tin.

Bake in the oven for 10 minutes. Set aside to cool.

In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy, slowly beat in brown sugar. Add salt. Scrape the sides of bowl as needed.

Beat in eggs , one at a time until incorporated . Add the vanilla extract and sour cream, mix until  well incorporated and smooth.  Beat in mollases and spices.

Place springform tin in a larger roasting tin/tray and place it into the oven. Pour hot water carefully into a baking tray to one third height of the springform tin. (For individual cheesecakes, fill muffin tins with half cup (120 ml) of cheesecake filling. place a large tray onto the lower rack , then carefully pour hot water into it. This will create a water bath what will give off lots of steam while the cheesecake bakes)

Bake cheesecake for 60 minutes for individual cheesecakes bake for 25 minutes. Turn off oven and leave cheesecakes in oven for one hour with the door shut.

Remove cheesecake from oven and carefully lift out of water bath.Let cook completely on rack.

Chill, loosely covered for at least 4 hours or overnight before serving.

When ready to serve, run a blunt knife around the edge of cheesecake to loosen it from springform or muffin tins.

Serve with whipped cream and caramel sauce(optional).

3.1
https://bakesbychichi.com/gingerbread-cheesecake/

Gingerbread Cheesecake

 

CHICHI SIGNATURE

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Filed Under: Cheesecake, Christmas, Recipe Tagged With: Cheesecake. Ginger, Dessert

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Comments

  1. Amanda says

    November 12, 2014 at 12:01 am

    It’s always a good time for a cheesecake recipe this yummy!!!

    Reply
    • Chichi Dodoo says

      November 12, 2014 at 1:58 pm

      Thank you Amanda

      Reply
  2. Lindsey @ American Heritage Cooking says

    November 13, 2014 at 4:16 pm

    Never too early! Christmas in July!! These cheesecakes look amazing! I love the little ones. So cute!

    Reply
    • Chichi Dodoo says

      November 14, 2014 at 10:33 am

      Thank you Lindsey 🙂

      Reply
  3. Nicole | Culinary Cool says

    November 14, 2014 at 1:32 am

    Oh man, Cheesecake is my weakness and I think this one would be great for the holidays!

    Reply
    • Chichi Dodoo says

      November 14, 2014 at 10:36 am

      Thank you Nicole 🙂

      Reply
  4. NewMrsAdventures says

    November 24, 2014 at 10:28 pm

    Wow this looks amazing!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
    • Chichi Dodoo says

      November 24, 2014 at 11:01 pm

      Thank you 🙂

      Reply
  5. Renee @ Tortillas and Honey says

    November 24, 2014 at 10:31 pm

    I’ve never seen a gingersnap cheesecake before! It looks absolutely divine and scrumptious!

    Reply
    • Chichi Dodoo says

      November 24, 2014 at 11:02 pm

      Thank you Renee 🙂

      Reply
  6. BavarianSojourn says

    December 11, 2014 at 7:33 pm

    This sounds delicious! Have featured it on this month’s foodie round up over at BritMums! 🙂

    Reply
    • Chichi Dodoo says

      December 12, 2014 at 11:10 pm

      Thank you BavarianSojourn for the lovely comment and for the feature as well. 🙂

      Reply

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