Description
A rich and spiced gingerbread cheesecake topped with light whipped cream.
Ingredients
Scale
- 200g gingerbread cookies (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (softened)
- 150g brown sugar
- 3 eggs
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 200ml heavy cream (for whipped topping)
- 2 tbsp powdered sugar (for whipped topping)
Instructions
- Preheat oven to 160°C (325°F).
- Mix crushed gingerbread cookies with melted butter and press into a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and brown sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in ginger, cinnamon, nutmeg, and vanilla extract.
- Pour filling over the crust and bake for 45-50 minutes until set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours.
- Whip heavy cream with powdered sugar until stiff peaks form, then spread over the cheesecake before serving.
Notes
- Chill the cheesecake thoroughly before adding whipped cream.
- Use full-fat cream cheese for best texture.
- Let the cheesecake sit at room temperature for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: gingerbread cheesecake, holiday dessert, whipped cream topping