Creamy Gingerbread Cheesecake with Caramel Bliss
This creamy gingerbread cheesecake features a gingersnap crust, rich filling, and a delicious caramel topping.
Equipment
- Springform pan
- Mixer
Ingredients
For the Gingersnap Crust
- 2 cups Gingersnap Cookie Crumbs Use high-quality gingersnap cookies.
- 6 tablespoons Unsalted Butter Melted.
For the Cheesecake Filling
- 16 ounces Cream Cheese At room temperature.
- 1 cup White Granulated Sugar Adjust to taste.
- 1 cup Sour Cream Can substitute with Greek yogurt.
- 1 cup Heavy Cream At room temperature.
- 1 teaspoon Vanilla Extract Use pure vanilla.
- ½ cup Molasses Avoid blackstrap for less bitterness.
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 4 large Eggs At room temperature.
- ¼ teaspoon Salt
For the Salted Caramel Topping
- 1 cup Granulated Sugar
- 6 tablespoons Unsalted Butter Add gradually.
- ½ cup Heavy Cream Add gradually.
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix gingersnap cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, blend cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, nutmeg, eggs, and salt. Mix until fully combined.
- Pour the cheesecake filling over the crust in the springform pan. Bake for 60 minutes or until the center is set.
- Let the cheesecake cool completely before removing it from the springform pan.
- To make the caramel, heat granulated sugar in a saucepan over medium heat until it melts into a golden liquid. Gradually add butter and then heavy cream, stirring continuously until smooth.
- Drizzle the caramel over the cooled cheesecake before serving.
Notes
Serve the cheesecake chilled. You can top it with whipped cream for extra flavor.