Gingerbread Cheesecake
Get ready for the holiday season with this no bake gingerbread cheesecake. With a buttery gingerbread crust it's perfect for any festive occasion.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer
- food processor
- Parchment paper or acetate
Ingredients
For the cheesecake base
- 9 oz (250gms) gingerbread cookies
- ¾ stick (85gms) unsalted butter
For the gingerbread cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 2 and ½ teaspoons ground ginger
- ½ teaspoon ground all spice
- ½ teaspoon vanilla extract
- 1 cup thickened cream
To decorate
- ½ cup whipped cream
- ½ teaspoon ground cinnamon
- 10 - 12 small extra gingerbread cookies such as stars
Instructions
To make the gingerbread crust
- Grease and line your springform cheesecake tin. Break the gingerbread cookies into pieces. Blitz the pieces into breadcrumbs in a food processor.
- Melt the butter in a pot on the stove or in the microwave. Add the melted butter to the gingerbread cookie crumbs and mix well. Tip the mix into the lined tin and press down with the back of a spoon or cup.
- Chill the base in the fridge for at least one hour and up to overnight before filling.
To make the gingerbread filling
- Beat the cream cheese briefly to soften it. Add the granulated sugar and mix on low to medium until all the sugar is mixed in and fully dissolved. Add the ground ginger, ground allspice and vanilla extract and mix well.
- In a separate bowl whip the cream until firm peaks form. Add the whipped cream to the rest of the cheesecake mix and gently fold in until well combined, taking care not to knock any air out of the mix.
- Add the cheesecake filling to the chilled base and smooth down, taking care to smooth out any air bubbles. Chill in the fridge for at least four hours, ideally overnight.
To decorate the cheesecake
- Remove the cheesecake from the tin, put onto a plate and carefully smooth down the edges.
- Whip the cream to firm peaks and mix in the cinnamon. Put the cream into a piping bag and add swirls of whipped cream around the top of the edge of the cake.
- Add the gingerbread stars between the swirls just before serving and you're done!
Notes
Gingerbread:
I used my homemade gingerbread in this recipe for the base and made some lovely cute mini stars to decorate the top. You could use store brought gingerbread cookies if you prefer.
Decorating:
The gingerbread decorations on top will start to soften within a few hours so I recommend adding them just before serving.
Making ahead and storing:
The cheesecake itself can be made up to two days in advance. Remove from the tin and decorate on the day of serving.
The cheesecake will store well for up to five days from the day you add the filling, but will be freshest if eaten within three days.
Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 29mgSodium: 47mgPotassium: 60mgFiber: 0.3gSugar: 14gVitamin A: 374IUVitamin C: 0.2mgCalcium: 27mgIron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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