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Festive 45 minute gingerbread cheesecake with whipped cream rosettes and gingerbread cookie people on wooden cake stand

Gingerbread Cheesecake

Spectacular gingerbread cheesecake featuring spiced gingerbread cookie crust filled with creamy ginger cinnamon and molasses flavored cheesecake filling topped with elegant piped whipped cream rosettes and adorable mini gingerbread cookie people. This impressive holiday dessert requires 45 minutes active time plus chilling creating bakery quality presentation perfect for Christmas celebrations Thanksgiving dinners and winter gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gingerbread cookie crumbs About 30 cookies
  • 5 tablespoon melted butter
  • 2 tablespoon brown sugar
  • 0.5 teaspoon ground ginger Extra
  • 24 oz cream cheese Room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 eggs Large
  • 2 teaspoon vanilla extract
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 cup molasses
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • mini gingerbread cookies For garnish

Equipment

  • 1 9-inch springform pan
  • 1 Aluminum foil For wrapping pan
  • 1 Food processor For crushing cookies
  • 1 Electric mixer For beating filling
  • 1 Large roasting pan For water bath
  • 1 Piping bag with star tip For decorating
  • 1 Wire cooling rack

Method
 

  1. Preheat oven to 325°F wrap springform pan with foil
  2. Crush cookies mix with butter brown sugar ginger press into pan
  3. Bake 10 minutes let cool
  4. Beat cream cheese until smooth add sugar beat fluffy
  5. Add sour cream eggs vanilla spices molasses beat just combined
  6. Pour filling over cooled crust smooth top
  7. Place in roasting pan add hot water halfway up sides
  8. Bake 55 to 65 minutes until edges set center jiggles
  9. Turn off oven crack door leave 1 hour
  10. Remove cool to room temperature 2 hours
  11. Refrigerate covered at least 6 hours or overnight
  12. Whip cream with powdered sugar vanilla until stiff peaks
  13. Pipe rosettes around edge press in mini gingerbread cookies serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.