![Gingerbread Cheesecake with gingersnap cookies](http://images.ctfassets.net/uw7yiu2kuigc/1ho4yPHcKFiT0usjQpJrKR/3ff0a819940ea566ea7af240c625295a/Gingerbread-Cheesecake-Lead.jpg)
Desserts
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.
Ingredients
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.
Instructions
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.
Bake rectangle cookie until firm, 12–14 minutes; transfer to a rack to cool completely.
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.
![Gingerbread-Cheesecake-Step1](http://images.ctfassets.net/uw7yiu2kuigc/4yATz3mv4EGEpEWDztuFjs/5aaa1e1d0e89e61153e79baf6e6d21dc/Gingerbread-Cheesecake-Step1.jpg?fit=crop&w=286&h=365&f=top)
Break rectangle cookie into pieces to fit in the food processor. The cookie should be crisp around the edges, but soft in the center.
![Gingerbread-Cheesecake-Step2](http://images.ctfassets.net/uw7yiu2kuigc/Bt1SK35XkNZr7JutENSll/d39cf4a0894530f6dec229d4960d9ddb/Gingerbread-Cheesecake-Step2.jpg?fit=crop&w=286&h=365&f=top)
Run a knife around the edge of the cheesecake when it comes out of the oven to loosen the edges. This helps to prevent cracking as it cools.
![Gingerbread-Cheesecake-Step3](http://images.ctfassets.net/uw7yiu2kuigc/6Mbsrx6xjmg3VAvo2vgCdk/69afaecdf901a22fb2ce45c111c83f79/Gingerbread-Cheesecake-Step3.jpg?fit=crop&w=286&h=365&f=top)
Cover the cake with a towel and chill overnight. Unlike plastic wrap, the towel prevents condensation from dripping onto the cake.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 702
% Daily Value*
Total Fat 50g 76%
Saturated Fat 30g 150%
Cholesterol 228mg 76%
Sodium 484mg 20%
Carbs 59g 19%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.