Description
A creamy cheesecake with warm gingerbread spices on a spiced cookie crust.
Ingredients
Scale
- 2 cups gingerbread cookie crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup sour cream
Instructions
- Preheat oven to 325°F (165°C).
- Mix cookie crumbs and melted butter, press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, spices, and sour cream.
- Pour filling over crust and bake for 50 minutes.
- Turn off oven, leave cheesecake inside for 1 hour.
- Chill in the fridge for 4 hours before serving.
Notes
- Use room-temperature ingredients for smooth mixing.
- Wrap pan in foil to prevent water seeping in if using a water bath.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: gingerbread cheesecake holiday dessert