Gingerbread Cheesecake

5 from 10 reviews

This gingerbread cheesecake has a gingersnap crust with a baked creamy gingerbread cheesecake. It is topped with salted caramel.

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 371kcal

3 cups Tate's Bake Shop Gingersnap Cookie Crumbs 2 full bags of Tate's cookies crumbled to a fine crumb
6 TBSP Unsalted butter melted

Preheat the oven to 325°F. Spray a 9-inch or 8-inch springform pan with baking nonstick spray. Line the pan with a parchment paper circle and spray again.
Using a food processor, blend the cookies into a fine crumb. Add the melted butter and mix using a fork until combined.
3 cups Tate's Bake Shop Gingersnap Cookie Crumbs, 6 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust 2/3rds up the pan. Compact the crust using the bottom of a measuring cup.
Bake for 14 minutes.

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Then, add the sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg. Mix on medium speed until smooth.
24 oz Cream cheese, 3/4 cup White granulated sugar, 1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 1/3 cup Molasses, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
Then, add in the eggs and mix on low speed until just combined. Take off the mixer and stir using a rubber spatula.
4 Large eggs
Pour the batter on top of the crust. Prepare a water bath.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool. Then, place the pan on a cooling rack to cool completely.
Cover with foil and chill overnight or at least 6 hours in the fridge.

In a medium saucepan, heat the sugar. Use a whisk to mix the sugar. It will be clumpy, but it will start to melt. Stir until every sugar crystal is melted.
1 cup White granulated sugar
Let it sit on the heat until it turns amber in color. This is a quick process, takes less than 30 seconds. Take off the heat.
Add half of the cubed butter and whisk until melted. Repeat with the rest of the butter. It will bubble up a lot.
4 TBSP Unsalted butter
Heat the heavy cream in the microwave for 30 seconds so it is hot. Slowly pour in the cream and whisk until combined. Add the salt and vanilla.
1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1 tsp Salt
Pour into a glass container and cool completely.
Take the pan and parchment paper off of the cheesecake. Top with the caramel. Heat the caramel for 10 seconds so it is pourable if needed. I used about half of the caramel.

Pull out dairy ingredients 2 hours before baking.