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4.50
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Gingerbread Cheesecake Recipe
The warm aroma of ginger, cinnamon, and molasses will fill your house when this festive grain-free gingerbread cheesecake is in the oven.
Prep Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
209
kcal
Author:
Katie Wells
Ingredients
Crust
1½
cups
gingerbread cookie dough
Filling
3
(8 oz pkg)
cream cheese
(softened)
¼
cup
blackstrap molasses
¼
cup
honey
(or more to taste)
1
TBSP
pumpkin pie spice
1
tsp
cinnamon
1
tsp
vanilla extract
3
eggs
Topping, (optional)
1
cup
heavy whipping cream
1
tsp
cinnamon
Instructions
For the crust
Preheat the oven to 350°F.
Cut a circle of parchment paper to fit in the bottom of a 9 inch springform pan, or simply grease a pie pan with coconut oil.
Melt a little coconut oil on your hands and press the prepared cookie dough into the bottom of the prepared pan.
Bake in the preheated oven for 12 minutes.
For the filling
Beat the softened cream cheese until smooth and creamy.
Whisk in the molasses, honey, pumpkin pie spice, cinnamon, and vanilla.
Add the eggs one at a time, beating after each addition.
Pour into the prepared crust and bake at 350°F for 35 minutes or until the edges are fairly firm and there is just a slight wobble to the center.
Cool at room temperature for 1 hour before placing in the refrigerator to cool completely.
For the topping, (optional)
Combine the whipping cream and cinnamon in a mixer bowl and whisk until light and fluffy.
Top the cheesecake, slice, serve, and enjoy!
Notes
Bake the leftover gingerbread cookie dough into cookies to garnish the cheesecake or freeze or refrigerate for another day.
Nutrition
Serving:
1
slice
|
Calories:
209
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
103
mg
|
Sodium:
50
mg
|
Potassium:
214
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
526
IU
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
1
mg