Gingerbread Cheesecake with gingersnap cookies
Run, run as fast as you can! This is one gingerbread man that you’ll want to catch! We’re pairing gingersnap cookies with a decadently rich and perfectly spiced Gingerbread Cheesecake — now that’s something to snap about!
The cookies aren’t just for decoration though, they serve as the crust for the creamy, warm-spiced cheesecake, too. Believe us, this is THE dessert you’ll want to wrap up your holiday meal. And you’ll find all the typical gingerbread spices throughout the cake — molasses, ginger, cinnamon, and nutmeg — talk about gingerbread nostalgia.
The cheesecake and cookies do require a little labor of love, but that’s what the holidays are all about — time to slow down, and to share a cookie and a slice of cheesecake with those you love, because gathering together is the best gift of all.
Test Kitchen Tip
We’re using a water bath to cook the cheesecake so the filling cooks slowly and evenly, for the best texture and to reduce the possibility of it cracking.
Preheat oven to 350° with rack in middle position. Coat a 9-inch springform pan with nonstick spray.
Roll one dough half on floured parchment into a 9×10-inch rectangle, about ¼-inch thick. Transfer parchment and dough onto a baking sheet.
Roll, cut out, and bake remaining dough half (for decorating cake) according to directions in Gingersnap Cut-Out Cookies recipe.
Break rectangle cookie into pieces and transfer to a food processor; pulse until finely ground. Add ¼ cup granulated sugar and butter to food processor; pulse to combine.
Press gingerbread crumb mixture into bottom of prepared pan. Bake crust until set, about 10 minutes; cool completely. Wrap bottom and sides of pan in 2 layers of foil; transfer to a roasting pan. Reduce oven temperature to 325°.
Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, stopping to scrape down sides as needed.
Reduce speed to medium-low and gradually add remaining 1½ cups granulated sugar, then cream and molasses. Beat in eggs, one at a time, scraping down sides after each addition. Add flour, zest, vanilla, lemon juice, ginger, cinnamon, nutmeg, cloves, and salt; beat until smooth, scraping down sides as needed.
Pour filling into crust, smoothing top; transfer to oven. Pour boiling water into roasting pan ½- to 1-inch of the way up sides of springform pan.
Bake cheesecake until edges are set but center is still jiggly, about 70 minutes. Turn off oven; let cheesecake sit inside, 2 hours.
Transfer cheesecake to a rack; run knife around edge and cool completely. Cover cheesecake with a towel and chill overnight. Top cheesecake with cookies and coarse sugar.
% Daily Value*
Total Fat 50g 76%
Saturated Fat 30g 150%
Cholesterol 228mg 76%
Sodium 484mg 20%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.