Spiced Gingerbread Cheesecake with Caramel Glaze
This Spiced Gingerbread Cheesecake combines the rich warmth of gingerbread spices with creamy cheesecake, topped with a luscious caramel glaze for a festive and indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups ginger snap cookies, crushed
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the caramel glaze:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix crushed ginger snap cookies with melted butter. Press mixture evenly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and brown sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in molasses and vanilla extract until fully combined.
- Stir in ground ginger, cinnamon, cloves, nutmeg, and salt.
- Pour batter over crust in the springform pan and smooth the top.
- Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove cheesecake from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the caramel glaze, heat sugar in a medium saucepan over medium heat, stirring constantly until melted and amber in color.
- Carefully add butter and stir until melted and combined.
- Slowly whisk in heavy cream and sea salt, cook another 2-3 minutes until smooth.
- Let caramel cool slightly before pouring over chilled cheesecake.
- Slice and serve chilled with caramel glaze.
Notes
For extra festivity, garnish with whipped cream and a sprinkle of cinnamon or crystallized ginger. Leftover cheesecake is best stored covered in the refrigerator for up to 4 days.