This luscious Gingerbread Cheesecake with molasses, honey, and spices is packed with the holiday flavours. Moreover, it is served with two types of caramel, gingerbread and eggnog.
Christmas Time Is (Almost) Here
Hello everyone. Happy Monday, and I am not being sarcastic right now. Mondays that are around the holiday season are so much better, aren’t they? Anyway, we are heading (Sadly, way too quickly. The anticipation is the past part, right?) to the actual holidays. That’s why I am so excited to share this recipe. It is the quintessence of the holiday vibes, in my book.
In fact, this is only the second recipe this season. these Gingerbread Thumbprint Cookies were delicious, too. Normally, I tend to post quite a few gingerbread ideas, but this season I’ve been focused on cranberries. Please also check this luscious Spiced Cranberry Cheesecake. Also, you can check my Instagram feed as I’ve been sharing more photos and ideas (recipes) that are not going to be posted on the blog.
Gingerbread Cheesecake
Let’s talk about this Gingerbread Cheesecake for a minute.
- It has a beautifully rich and smooth texture;
- It features all festive flavours such as molasses, honey, and spices. Certainly, feel free to use whatever spices you like. I used for this recipe cinnamon, ginger, allspice, cardamom, nutmeg, and cloves. It’s just like gingerbread!;
- I couldn’t decide on which caramel to make, so I ended up making both (Ben’s logic). Gingerbread or eggnog, that’s up to you what to make. My recommendation: make them both!
- As I’ve been doing lately, I significantly reduced the amount of sugar. That being said, cream cheese is salty and molasses only accentuates this saltiness, so 1/2 cup of the cup was barely enough, even to our liking. My suggestions would be 1) not to skip on the caramel – it’s a great way to balance the saltiness; 2) increase the sugar up to 2/3 cups (moderately sweet) or even 1 cup if you are really into some sweet stuff.
As for decorations, that’s of course, optional. But it makes it festive, too. Mini gingerbread cookies, dried oranges, and maraschino cherries all are great options. Whipped cream is also great as it smooths out the bold flavours. And yes, I am sorry for my piping skills! At lest I’ve delivered a great flavour and texture profile.) lol
P.S. The photo belongs to another recipe, Gingerbread Trifle. I’ve just made a bunch of Christmas cards this year again based on my photographs. I just love the sign; it really reflects the current mood :)
That’s all I wanted to tell about this recipe. I am still not wishing you a happy holidays because there would be (at least) one recipe before Christmas. Please stay tuned – you will like it. And I also hope you liked this recipe.
Cheers for now!
Gingerbread Cheesecake
Course: Dessert6-8
servings20
minutes20
minutes60-80
minutes6-10
hoursThis luscious Gingerbread Cheesecake with molasses, honey, and spices is packed with the holiday flavours. Moreover, it is served with two types of caramel, gingerbread and eggnog.
Ingredients
- Gingerbread Cheesecake:
~ 750 gr. cream cheese, room temperature
4 eggs, room temperature
1/2 to 2/3 cup of fancy molasses
1/2 to 1 cup light brown sugar *see notes
3 tbsp. honey
1,5 tbsp., cinnamon
1 tsp. ginger and allspice, each
1/2 tsp. cardamom and nutmeg, each
1/4 tsp. clove
- Cheesecake Crust:
1 and 1/2 cup graham crumbs
1/3 cup melted butter (~5 tbsp. and 1 tsp.)
- Eggnog Caramel:
1 tbsp. water
1 cup packed light brown sugar
1 tbsp. honey
2/3 cup eggnog (full fat)
1/2 tsp. grated nutmeg (optional)
pinch of salt
3 tbsp. butter
- Gingerbread Caramel:
1 tbsp. water
1 cup packed light brown sugar
2 tbsp. honey
1/2 cup fancy molasses
1/2 tsp. cinnamon
1/4 tsp. ginger
a good pinch of cardamom, nutmeg, and allspice each
1/2 cup heavy (whipping) cream
3 tbsp. butter
- For Garnish:
mini gingerbread, dried oranges, maraschino cherries, whipped cream (optional)
- Baking Form:
springform pan ~8 inch (20 cm) or a bigger pan for a thinner cheesecake
Directions
- Cheesecake Crust:
- To make the crust, combine the melted butter with the graham crumbs. Press into a 20 cm (~27 for a thinner and larger cheesecake) spring form pan. Bake the crust for about 7-8 minutes at 170 degrees C (350 degrees F) then remove and completely cool. Place the pan on a large piece of aluminum foil and wrap around the pan (It will protect the oven from any leaking.)
- Reduce the oven temperature to 150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
- Cheesecake:
- In a large bowl beat with an electric mixer on low speed the cream cheese with the sugar, 1 minute. Add the molasses, honey, and spices (*See the notes) and beat about 1 minute, until incorporated. Try and adjust the sugar and spices.
- Add the eggs (one at a time) and beat 30 seconds each time, to incorporate.
- Pour the filling into the cooled crust. Slightly tap the pan a few times around the bottom – this will help to release the bubbles and decrease the possibility of cracking it.
- Bake the cheesecake for about 1 hour. Check the cheesecake – the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn’t look like that yet, bake it for another 5-10 minutes. Turn the oven off and leave the cheese for another 10-15 minutes inside (You can open the door if you’re afraid of overcooking it).
- Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then lose the baking pan and, using the help of a knife if necessary, release the cheesecake.
- Eggnog Caramel:
- In a pan combine the water, sugar, and honey over low-medium heat, whisking until the sugar has been dissolved. When the sugar has been dissolved, and the caramel started to simmer, stop whisking to avoid the crystallization. You can swirl the pan occasionally instead. Let it simmer for about 5-6 minutes, to thicken up and lightly brown.
- Stir in the eggnog along with the nutmeg (if using) and salt. Keep cooking, stirring occasionally, for about 10-12 minutes or until resembles caramel. (It will thicken up once chilled).
- Stir in the butter and let it cook for 1 minute and then off heat. Cool completely.
- Gingerbread Caramel:
- In a pan combine the water, sugar, and honey over low-medium heat, whisking until the sugar has been dissolved. When the sugar has been dissolved, and the caramel started to simmer, stop whisking to avoid the crystallization. You can swirl the pan occasionally instead. Let it simmer for about 5-6 minutes, to thicken up and lightly brown.
- Stir in the molasses and spices. Cook for about 10 minutes, stirring occasionally, to thicken up.
- Stir in the butter and let it cook for 1 minute and then off heat. Cool completely.
Notes
- The cheesecake is barely sweet to my liking. It is also quite salty (thanks to the cream cheese and molasses.) This saltines is balanced when served with sweet caramel. However, I would recommend adding 2/3 cups or even up to 1 cup of sugar, depending on your preferences. Just try and stir in more, if you feel you need. Keep in mind that the saltiness and spices will be even more accentuated once baked and chilled.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ben! This sounds so heavenly with all the goodies included! This is definitely ideal for the holidays, so beautifully decorated! Pinned!
Another stunning dessert, Ben! Such warm and cozy flavors and the texture looks amazing. Love the adorable gingerbread decorations and the fact you made both caramel sauces. When they’re that good why decide!
I’m definitely a lover of gingerbread and cheesecakes so this is right up my alley. That texture is amazing too.
Now this is my kind of dessert! I love gingerbread and I love cheesecake – so I know this wouldn’t last long in our house. (Actually Laura doesn’t love gingerbread…that just means more for me!) And I agree with you. Mondays during the holiday season aren’t nearly as bad. But I suspect Monday, Jan 4 is going to be a rough one…maybe I’ll save a slice of this cheesecake for that day!
David @ Spiced recently posted…Slow Cooker Crack Chicken Sandwiches
First you hit me with an antipasto cheeseball and now you’re hitting me with gingerbread cheesecake!? Looks delicious!! So flavorful!! I love all things gingerbread. How did you know? I will take two slices please, along with these cute little men!
Love the spices in this cheesecake and that it’s molasses and honey sweetened, Ben. And how adorable are those little gingerbread people on the top! What a creamy and festive holiday dessert.