Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 6 tablespoons unsalted butter, melted
- 24 ounces (3 blocks) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark molasses (not blackstrap)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- Whipped cream and gingerbread men for garnish
Instructions
- Pulse the gingersnap cookies in a food processor until they turn into fine crumbs. In a medium bowl, combine the crumbs with the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to ensure the crust is even and packed tight. Place the pan in the freezer for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. Add the molasses, ground ginger, cinnamon, cloves, nutmeg, and vanilla extract. Continue beating on medium speed until the colors are fully incorporated and the mixture is a beautiful caramel brown. Scrape down the sides of the bowl to ensure no white streaks remain.
- In a separate chilled bowl, whip the cold heavy cream and powdered sugar together using a hand mixer or stand mixer. Start on low speed and gradually increase to high until stiff peaks form. Be careful not to overbeat the cream into butter; it should be light and airy but hold its shape firmly.
- Gently fold the whipped cream into the gingerbread cream cheese mixture using a rubber spatula. Use a slow “under and over” motion to keep the filling light and airy. Once combined, pour the filling over the chilled crust and smooth the top with an offset spatula. Cover the pan tightly with plastic wrap.
- Place the cheesecake in the refrigerator for at least 6 hours, though overnight is best for the cleanest slices. This time allows the flavors to meld and the filling to firm up. When ready to serve, run a thin knife around the edge of the pan before releasing the springform sides.
- Pipe swirls of whipped cream around the border of the cheesecake. Top each swirl with a mini gingerbread man cookie or a sprinkle of gingersnap crumbs. Slice with a warm knife for the most professional look and serve immediately.
- Cook Time: 6 hours 30 minutes (includes chilling time)