If you’re looking for a Christmas cheesecake to serve for the holidays, make this Gingerbread Cheesecake, complete with a gingersnap crust and a spiced molasses cheesecake filling.
This year I’ve been more obsessed with gingerbread than with peppermint. Usually when I walk into coffeehouses around Christmas, I almost always order peppermint mochas. Lately, it’s been all about gingerbread lattes. Last week I was craving gingerbread chocolate chip cookies, so I made this recipe from Baked By Rachel (and gave a dozen to a friend since I don’t have any self control). Then of course there are my gingerbread s’mores cookie bars and gingerbread popcorn I gobbled down. Next on my list was Gingerbread Cheesecake (because duh – cheesecake is always on my list). Usually I make my cheesecakes a little over the top, but this recipe is plain and simple; nothing fancy about it. Just a gingerbread cheesecake filling with a gingersnap cookie crust topped with whipped cream. Don’t confuse that with boring though as this cheesecake is packed full of flavor and is the perfect dessert to end your Christmas dinner or to bring to holiday office parties.