Description
A rich and creamy gingerbread cheesecake with a spiced graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, ginger, cinnamon, nutmeg, and cloves.
- Mix in sour cream until fully combined.
- Pour the cheesecake filling over the crust in the pan.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature ingredients.
- Top with whipped cream or caramel sauce if desired.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Gingerbread cheesecake, holiday dessert, cream cheese cheesecake