Name: Gingerbread Cheesecake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 260 g gingernut biscuits; 1 tbsp soft light brown sugar; 85 g unsalted butter; 350 g light cream cheese (room temp); 250 g full fat cream cheese (room temp); 175 ml double cream (heavy cream) (room temp); 1 medium free range egg yolks (room temp); 2 medium free range eggs (room temp); 1 tbsp plain white flour (all purpose flour); 1/2 tsp ground ginger; 200 g soft light brown sugar; 100 g frosting; 8 gingerbread men; 4 tbsp caramel sauce (optional)

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This is a wonderful ginger bread cheesecake with a gingernut base and a delicately spiced, creamy and delicious baked filling, finished off with swirls of vanilla frosting and a gingerbread man treat.

You know when you're in your favourite restaurant, and you get to the desserts, and you order the one you always go for, but it's somehow...different? Well in my favourite restaurant I always go for the vanilla cheesecake, but this time, inexplicably, it tasted of ginger. And lo, it was good.

So, this week I thought I'd experiment with baked cheesecake, cranking up the ginger flavouring to create a spicy, creamy dessert...and it worked! The base is warm and moreish, while the cream filling is smooth and delicately spiced. Here's what to do.

Ingredients

For the base

260 g (9.2 oz) gingernut biscuits
1 tbsp soft light brown sugar
85 g (3 oz) unsalted butter

For the filling

350 g (12.3 oz) light cream cheese room temp
250 g (8.8 oz) full fat cream cheese room temp
175 ml (5.9 floz) double cream (heavy cream) room temp
1 medium free range egg yolks room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1/2 tsp ground ginger
200 g (7.1 oz) soft light brown sugar

For the topping

100 g (3.5 oz) frosting
8 gingerbread men
4 tbsp caramel sauce optional

Equipment

Instructions

Crush or blend the biscuits so they’re like coarse sand. I used a ziplock bag and a rolling pin.

Overhead shot of biscuits inside ziplock bag with a wooden rolling pin on the side

Overhead shot of crushed biscuits inside ziplock bag with a wooden rolling pin on the side

Overhead shot of crushed biscuits in a clear bowl with a wooden rolling pin on the side

Add the sugar and melted butter and mix well.

Overhead shot of crushed biscuits, sugar and melted butter in a clear bowl with a cream cheese on the side

Overhead shot of crushed biscuits mix in a clear bowl

Press into the base of a large springform cake tin, flattening with a spoon.

Overhead shot of crushed biscuits mix in a large springform cake tin with a spoon

Cook at 170C/340F (150C/300F fan) for no more than 5 mins, then set aside to cool.

Overhead shot of biscuits crust in a large cake tin

In a bowl add the cream cheese, double cream, sugar, ginger, flour and eggs together.

Overhead shot of cream cheese, double cream, sugar, ginger, flour and eggs in a large clear bowl

Pour the batter into the tin on top of the biscuit base.

Overhead shot of batter in a springform tin

Bake at 170C/340F (150C/300F fan) for 45 mins to 1 hour until firm but slightly wobbly if shaken.

Turn off the oven, leave the door ajar and leave to cool for another 45 mins to 1 hour – it may crack a little but if you had everything at room temp when you started, it’s much less likely to.

Cool on a rack and when cold, cover with clingfilm/wax cloth/foil and store in the fridge to set for 4 hours or overnight.

Overhead shot of freshly baked gingerbread cheesecake in a round baking tin

Run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.

Pipe 8 swirls of cream on top and put the tops of the gingerbread men into each swirl of cream.

Overhead shot of gingerbread cheesecake with swirls of cream on the side

Overhead shot of the gingerbread cheesecake surrounded by cracked eggs and small gingerbread men.

To serve, cut into slices, transfer to plates, drizzle with the caramel sauce and crumble over the gingerbread legs!

Overhead shot of gingerbread cheesecake with a hand putting gingerbread toppings above the cream

If you’d like to print this recipe to make later, just hit PRINT on the recipe card below.

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5 from 1 vote

Gingerbread Cheesecake Recipe

A wonderful gingerbread base with a delicately spiced, creamy and delicious topping finished off with swirls of vanilla frosting and a gingerbread man treat.

Prep Time15

Cook Time45

Total Time1

Course: Desserts and sweet treats

Cuisine: American

Diet: Vegetarian

Servings: 16 servings

Author: Emily Leary