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Gingerbread Cheesecake

Gingerbread cheesecake gets its warm spice from molasses, ginger, cinnamon, and a gingersnap crust. A water bath and slow oven rest help create a smooth, creamy filling with a gentle wobble at the center.
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Prep Time 30 minutes
Cook Time 2 hours
Resting and chilling 7 hours
Total Time 9 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 nonstick cooking spray for coating the pan
  • 2 cups gingersnap cookie crumbs finely crushed
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar packed
  • 0.25 teaspoon salt
Make the filling
  • 4 packages (8 ounces) cream cheese softened
  • 1 cup granulated sugar
  • 0.33 cup unsulphured molasses
  • 1 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 4 eggs large, at room temperature
For the water bath
  • 8 cups boiling water

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 12x16-inch roasting pan
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  3. Stir together the gingersnap crumbs, melted butter, brown sugar, and salt.
  4. Press the crumb mixture firmly over the bottom of the pan.
  5. Bake the crust for 10 minutes.
  6. Set the pan on a rack.
  7. Reduce the oven temperature to 300°F.
Make the filling
  1. Beat the cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the molasses, sour cream, and vanilla until smooth.
  3. Whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and salt in a small bowl.
  4. Beat the flour mixture into the filling on low speed.
  5. Add the eggs one at a time, mixing on low speed just until each is incorporated.
Bake and chill
  1. Pour the filling over the cooled crust.
  2. Wrap the outside of the springform pan in three layers of heavy-duty foil.
  3. Set the springform pan in a 12x16-inch roasting pan.
  4. Pour the boiling water into the roasting pan around the springform pan.
  5. Bake at 300°F for 90 to 110 minutes, until the edges are set, the center has a gentle wobble, and an instant-read thermometer inserted in the center registers 160°F.
  6. Turn off the oven.
  7. Crack the oven door open and leave the cheesecake inside for 1 hour.
  8. Carefully lift the springform pan out of the water bath.
  9. Remove the foil.
  10. Cool the cheesecake on a rack until it reaches room temperature.
  11. Run a thin knife around the edge of the cheesecake.
  12. Cover the pan and refrigerate for at least 6 hours before releasing the springform ring and serving.

Notes

For a smooth filling, use the cream cheese and eggs at the listed temperatures and mix the eggs just until incorporated. Store covered in the refrigerator for up to 4 days; freeze yes, well wrapped for up to 2 months. For a gluten-free variation, use gluten-free gingersnap crumbs and a gluten-free flour blend.