This gingerbread cheesecake tastes like the holidays!
Course Dessert, Snack
Cuisine American
Keyword christmas, condensed milk, cream cheese, gingerbread, graham crackers, molasses
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Chill Time 4 hourshrs
Total Time 5 hourshrs5 minutesmins
Servings 12servings
Calories 388
Author Taleen Benson
Ingredients
Crust
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
½teaspoonground ginger
¼teaspooncinnamon
¼teaspoonnutmeg
6tablespoons (85g)unsalted buttermelted and cooled to room temperature
Cheesecake Filling
16ouncescream cheeseroom temperature
14ouncessweetened condensed milk
½cup (114g)sour creamroom temperature
¼cup (60ml)unsulphured molasses
½teaspoonground ginger
¼teaspoonfine sea salt
Instructions
Preheat the oven to 300°F. Grease a 9" springform pan and set aside.
Make the crust
In a medium bowl, combine the graham cracker crumbs, brown sugar, ginger, cinnamon, and nutmeg. Stir in the melted butter and continue stirring until mixture is moist. Transfer to the prepared pan and pack in tightly. Chill the crust while you make the filling.
1 ½ cups (150g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, ½ teaspoon ground ginger, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 6 tablespoons (85g) unsalted butter
Make the cheesecake filling
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
16 ounces cream cheese
Add the condensed milk, sour cream, molasses, ginger, and salt and continue mixing until fully incorporated. It's OK to have some lumps in the filling.
14 ounces sweetened condensed milk, ½ cup (114g) sour cream, ¼ cup (60ml) unsulphured molasses, ½ teaspoon ground ginger, ¼ teaspoon fine sea salt
Transfer the filling to the prepared crust. Bake for 45-50 minutes, or until cheesecake appears firm. Cool completely, then chill for at least 4 hours before serving.
Notes
If you are not looking to make this cheesecake gluten free, feel free to use regular graham crackers.
Be sure to use full-fat blocks of cream cheese, not the spreadable kind that comes in a tub.
It's important that the cream cheese and sour cream are both brought to room temperature before using.