Get ready to bring a touch of holiday magic to your dessert table with this Gingerbread Spiced Cheesecake. Infused with warm spices and wrapped in a buttery crust, this cheesecake is perfect for festive gatherings or cozy nights in.
The crust is a classic, starting with graham cracker crumbs that offer a sweet, crunchy base. Adding granulated sugar provides a touch of sweetness, while unsalted butter binds everything together and adds richness.
Cream cheese is the heart of this cheesecake, lending it a smooth, creamy texture. The brown sugar complements the spices with its deep, molasses flavor. Sour cream adds tanginess, balancing the sweetness.
A bit of all-purpose flour stabilizes the mixture. The spice blend of ground ginger, cinnamon, nutmeg, and cloves gives the cheesecake its signature gingerbread flavor.
Eggs are essential for structure, while vanilla extract enhances the flavors. A pinch of salt sharpens the taste, bringing out all the wonderful spice notes.
This cheesecake pairs wonderfully with a dollop of whipped cream and a sprinkle of cinnamon. For a festive touch, serve with a side of cranberry sauce or poached pears. A glass of mulled wine or spiced cider can complement the warming spices beautifully.
First, preheat your oven to 325°F (163°C). You'll want to start with the crust. In a medium bowl, mix your graham cracker crumbs, granulated sugar, and melted butter until you get a sandy mixture. Press this into the bottom of a 9-inch springform pan to form an even layer.
Next, focus on the cheesecake filling. Beat cream cheese in a large bowl until it's smooth and creamy. Add in the brown sugar and mix until fully combined. This helps to ensure your cheesecake will be perfectly sweet and smooth.
Incorporate the sour cream, flour, and spices: ginger, cinnamon, nutmeg, and cloves. Mix until everything blends together. The fragrance of the spices will start to fill your kitchen.
Now, add the eggs, one at a time, mixing well after each one. Stir in the vanilla extract and salt. Pour this luscious batter over your crust in the springform pan.
For the best results, use a water bath. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan. This keeps the cheesecake moist and prevents cracks.
Bake for about 50 minutes. You'll know it's done when the edges are set, but the center still has a slight jiggle. Turn off the oven and let it sit inside with the door slightly open for an hour. This helps it cool slowly and prevents cracking.
Finally, remove from the oven, let it cool to room temperature, and refrigerate for at least 4 hours, or overnight if you can wait that long! This gives it time to firm up and develop even more flavor.
Share