Description
A delightful no-bake gingerbread cheesecake that combines creamy textures with warm spices for the perfect holiday treat.
Ingredients
Scale
- 1 ½ cups gingerbread cookie crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Whipped cream (for serving)
- Additional gingerbread crumbs (optional for garnish)
Instructions
- In a medium bowl, combine the gingerbread cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan and set aside.
- In a large mixing bowl, beat the softened cream cheese until fluffy. Add sugar, eggs, vanilla extract, ginger, cinnamon, nutmeg, and salt, mixing until smooth.
- Pour the filling over the crust, smoothing the top. Bake at 350°F (175°C) for 40-45 minutes until the edges are set and the center is jiggly. Cool in the oven with it turned off for 1 hour; then refrigerate for at least 4 hours.
- Serve with whipped cream and optional gingerbread crumbs on top.
Notes
This cheesecake can be made ahead of time and is freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg