Description
Enjoy a festive Baked Gingerbread Cheesecake. This recipe features a spiced gingerbread base, a creamy cheesecake filling, and a flavorful gingerbread decoration.
Ingredients
Scale
- Biscuit Base:
- 300g ginger nuts or digestives
- 100g unsalted butter
- Cheesecake:
- 600g full-fat cream cheese
- 100g light brown sugar
- 50g black treacle
- 45g plain flour
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 3 medium eggs
- 1 egg yolk
- 150ml soured cream
- Decoration:
- 250ml double cream
- 1 tsp ground ginger
- 2 tbsp icing sugar
- Gingerbread men
- Sprinkles
Instructions
- For the Base: Preheat oven to 220C/200C fan.
- Blitz biscuits to a fine crumb, add melted butter, and blitz again.
- Press biscuit mixture into the bottom of a 20cm/8″ deep springform tin.
- For the Cheesecake: Mix cream cheese until smooth (10-20 seconds).
- Gradually add light brown sugar, black treacle, and plain flour. Avoid overmixing.
- Add vanilla, ginger, cinnamon, and nutmeg. Then add eggs one at a time, mixing minimally.
- Fold in soured cream. Pour cheesecake mix on top of the base.
- Bake for 10 minutes, then lower the temperature to 110C/90C Fan and bake for 35-45 minutes. The center should have a slight wobble.
- Leave to cool in the oven with the door ajar for 2 hours.
- Refrigerate overnight to set.
- For the Decoration: Whip cream, icing sugar, and ginger until thick.
- Smother cream on cheesecake. Pipe on swirls.
- Decorate the cheesecake with gingerbread men and sprinkles.
Notes
- Cheesecake lasts for 3 days once decorated.
- Black treacle is optional; increase sugar to 150g if omitting.
- Overmixing can prolong baking time.
- Decoration is optional.
- Cracks may appear but do not affect the taste.
- The cheesecake may brown slightly on the outside.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg