Description
This Gingerbread Cheesecake is a festive holiday dessert combining a buttery Walkers shortbread crust with a spiced gingerbread-flavored cheesecake filling. Topped with a rich molasses mousse and piped whipped cream, it offers a perfect balance of creamy texture and warm spices, making it an ideal treat for holiday gatherings.
Ingredients
Scale
Crust
- 1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
- 1 tbsp sugar
- 3/4 tsp cinnamon
- 2 tbsp (28g) butter, melted
Cheesecake Filling
- 24 ounces (678g) cream cheese, softened
- 1 cup (225g) packed light brown sugar
- 3 tbsp (25g) all purpose flour
- 3/4 cup (173g) sour cream
- 1/4 cup (60ml) molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 4 eggs
Mousse Topping
- 1 1/4 cup (300ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 3 tbsp (45ml) molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 ounces (226g) cream cheese, softened
Whipped Cream Decoration
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (44g) powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. Combine Walkers shortbread crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and allow to cool. Cover the outside of the pan with aluminum foil to protect it from water during the bath. Set aside.
- Prepare the cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat cream cheese, light brown sugar, and flour on low speed until smooth—doing this gently prevents air incorporation that causes cracks. Scrape the sides to ensure even mixing. Add sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves; mix again on low speed until combined. Incorporate the eggs one at a time, blending slowly and scraping the sides after each addition.
- Bake cheesecake in a water bath: Pour the filling into the prepared crust and smooth the top. Place the covered springform pan inside a larger pan and fill with warm water halfway up the sides of the springform pan, avoiding spilling over the top foil. Bake for 1 hour and 20 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and leave the cheesecake for another 30 minutes to cool gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate until completely firm, approximately 5-6 hours or overnight.
- Make the molasses mousse topping: In a large bowl, whip heavy cream, powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form. In a separate bowl, beat softened cream cheese until smooth. Fold the whipped cream mixture gently into the cream cheese until fully combined.
- Apply the mousse topping: Pour the mousse over the chilled cheesecake still in the springform pan. Spread evenly and refrigerate for 1-2 hours until the mousse sets firmly. Once set, remove the cheesecake carefully from the pan.
- Prepare whipped cream decoration: Whip heavy cream, powdered sugar, cinnamon, and vanilla extract in a large bowl until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and decorate with gingerbread men or preferred holiday decorations.
- Final chill and serve: Refrigerate the completed cheesecake until ready to serve to maintain its shape and texture.
Notes
- This cheesecake features a buttery shortbread crust that complements the spiced gingerbread cheesecake filling perfectly.
- The water bath baking method ensures a smooth, crack-free cheesecake texture.
- The molasses mousse topping adds a rich, festive flavor and creamy texture.
- Pipe whipped cream decorations for an elegant holiday presentation and add gingerbread men for a whimsical touch.
- Chilling time is important for the cheesecake and mousse to set properly—do not rush.
Nutrition
- Serving Size: 1 slice
- Calories: 478
- Sugar: 36.6 g
- Sodium: 333 mg
- Fat: 29 g
- Saturated Fat: 16.3 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 46.2 g
- Fiber: 0.9 g
- Protein: 9.6 g
- Cholesterol: 130.9 mg
