Gingerbread Cheesecake

This gingerbread cheesecake has a pecan gingersnap crust, gingerbread cheesecake filling, and swirls of gingerbread caramel sauce. It’s the ultimate holiday cheesecake.

By @piesandtacos

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 pecans
• 0 gingersnap cookies
• 0 cream cheese
• 0 sugar
• 0 molasses
• 0 spices
• 0 eggs
• 0 gingerbread caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C).
2. To make the crust, combine pecans and gingersnap cookies in a food processor and pulse until finely ground.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In a large bowl, beat cream cheese until smooth.
5. Add sugar, molasses, and spices to the cream cheese and mix until well combined.
6. Add eggs one at a time, mixing well after each addition.
7. Pour the cheesecake filling over the prepared crust in the springform pan.
8. Bake in the preheated oven for about 30 minutes or until the center is set.
9. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, drizzle gingerbread caramel sauce over the top of the cheesecake.