Creamy Gingerbread Cheesecake with Caramel Bliss Delight
A show-stopping dessert that marries the flavors of gingerbread and classic cheesecake, topped with silky caramel.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups ginger snap cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ cup caramel sauce
- Whipped cream for decoration (optional)
Instructions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed ginger snap cookies with the melted butter. Pour into the bottom of a springform pan and press evenly to form a crust. Bake for 10 minutes or until lightly golden.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and mix until combined, then add sour cream and mix until smooth.
- Add eggs one at a time, mixing until just incorporated. Stir in ground ginger, cinnamon, nutmeg, and vanilla until uniform.
- Pour cheesecake filling over the crust. Smooth the top with a spatula and bake for approximately 60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door to cool the cheesecake slowly for about an hour. Transfer to the fridge to chill for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and top with whipped cream if desired. Slice and enjoy!
Notes
Ensure to let the cheesecake cool properly to avoid cracks. This dessert can be made up to three days in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg