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Creamy Gingerbread Cheesecake Recipe with Easy Spiced Caramel Glaze

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A luscious, creamy gingerbread cheesecake with a spiced caramel glaze that delivers nostalgic warmth and cozy holiday flavors. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups ginger snap cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • ½ cup molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup granulated sugar (for glaze)
  • 6 tablespoons unsalted butter, cubed and room temperature (for glaze)
  • ½ cup heavy cream, warmed (use coconut cream for dairy-free, for glaze)
  • 1 teaspoon ground cinnamon (for glaze)
  • ¼ teaspoon ground nutmeg (for glaze)
  • ¼ teaspoon ground cloves (for glaze)
  • Pinch of sea salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Mix crushed ginger snap cookies, melted butter, and brown sugar until mixture resembles wet sand. Press evenly into bottom of 9-inch springform pan. Bake for 10 minutes and let cool.
  2. Beat softened cream cheese with electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add granulated sugar and beat until incorporated. Add eggs one at a time, mixing just until blended after each addition.
  3. Mix in sour cream, molasses, vanilla extract, ground ginger, cinnamon, cloves, and flour. Beat on low speed until combined and smooth. Scrape down sides to remove lumps.
  4. Pour cheesecake batter over cooled crust and smooth top. Place springform pan on baking sheet. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center jiggles slightly.
  5. Turn off oven and crack door open. Let cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  6. To make spiced caramel glaze: In small saucepan over medium heat, melt granulated sugar, stirring constantly until smooth amber liquid forms.
  7. Remove pan from heat and whisk in cubed butter until melted and smooth. Slowly whisk in warm heavy cream. Stir in cinnamon, nutmeg, cloves, and sea salt. Let glaze cool until thick but pourable.
  8. Pour glaze evenly over chilled cheesecake. Refrigerate for 30 minutes to set glaze. Slice with warm knife, wiping between cuts, and serve.

Notes

Use room temperature cream cheese and eggs for best texture. Avoid overmixing eggs to prevent cracking. A water bath can help keep cheesecake moist and crack-free. Cool cheesecake gradually by leaving it in the oven with door cracked before refrigeration. Melt sugar slowly and carefully when making caramel glaze to avoid crystallization.

Nutrition

Keywords: gingerbread cheesecake, spiced caramel glaze, holiday dessert, creamy cheesecake, ginger snap crust, festive dessert

Find it online: https://blingbite.com/creamy-gingerbread-cheesecake-recipe-with-easy-spiced-caramel-glaze/