Ingredients
Scale
For the Gingerbread Crust:
- 2 cups flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup melted butter
For the Cream Cheese Filling:
- 16 ounces cream cheese (room temperature)
- 4 large eggs (room temperature)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped nuts
- Edible flowers or holly sprigs
Instructions
- Prepare the Gingerbread Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, brown sugar, ginger, and cinnamon.
- Add melted butter and stir until the mixture is crumbly.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes or until golden brown. Cool before adding filling.
- Make the Cream Cheese Filling:
- Beat cream cheese until smooth.
- Add sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing gently after each addition.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Bake for 50-60 minutes until edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Transfer to a wire rack to cool for 2 hours, then refrigerate for at least 4 hours or overnight.
- Decorate and Serve:
- Before serving, decorate with whipped cream, caramel sauce, or holiday garnishes.
Notes
- Ensure all filling ingredients are at room temperature for a smooth texture.
- Do not overmix the batter to avoid cracks.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg