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Gingerbread Winter Wonderland Cheesecake

Jyoti Behrani
Made with delicious gingersnaps crust, creamy, decadent filling with amazing gingerbread flavors, and adorned with a mini gingerbread house, and cute little holiday candies. It’s a fun, festive dessert recipe perfect for the holidays!!
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American

Ingredients
  

INGREDIENTS FOR GINGERBREAD WINTER WONDERLAND CHEESECAKE

    FOR THE CRUST

    FOR THE CHEESECAKE FILLING

    FOR WHIPPED CREAM TOPPING

    • 1 cup heavy cream, chilled
    • 1 tablespoon sugar, adjust to taste
    • 1/2 teaspoon vanilla extract

    FOR DECORATIONS

    Instructions
     

    TO PREPARE THE CRUST

    • In a food processor, add gingersnaps, and pulse until it forms into a coarse crumbs texture.
    • Add cinnamon, ginger, nutmeg, cloves, and salt, pulse a few times, until just incorporated.
    • Pour in melted butter and pulse until just combined.
    • Transfer the mixture to the cake pan, using a flat surface (back of a spatula or a cup), and evenly press the mixture into the bottom of the pan.
    • Place the pan in the freezer while you prepare the filling.

    FOR THE CHEESECAKE FILLING

    • In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, cloves, and salt.
    • Wipe the bowl and the blade of the food processor, to remove any crumbs.
    • Add cream cheese, and sour cream and blend on medium speed, until light and fluffy.
    • Add sugar and blend until smooth. Scrap the bowl down occasionally.
    • Beat in eggs and yolk, one at a time, until just incorporated.
    • Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add molasses, and vanilla bean paste and blend until the mixture is a smooth consistency.
    • Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.
    • Tap the pan a few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

    INSTANT POT GINGERBREAD CHEESECAKE

    • Line the prepared cake pan with a paper towel, and then cover it with a foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.
    • Pour 1 1/2 cups of water into the inner pot. Place the cake pan on the trivet, and carefully lower it into the inner pot.
    • Close the lid, vent sealed. Turn ON PRESSURE COOK (high), for 40 minutes. Let pressure release naturally, around 20 minutes.
    • Carefully, lift the cake pan. Remove the foil and paper towel. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
    • Let the cheesecake come to room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
    • Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Decorate the cake to your liking.

    OVEN GINGERBREAD CHEESECAKE

    • Preheat the oven to 350 F.
    • Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.
    • Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 45-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.
    • Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.
    • Let the cheesecake come to room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.
    • Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

    FOR TOPPING

    • In a bowl, pour heavy whipping cream, sugar, and vanilla extract. Using a hand mixer, whisk the mixture on a medium speed for 2-3 minutes, or until it starts to turn frothy.
    • After 2-3 minutes the mixture will start to thicken. Increase the speed to medium-high, and whisk for additional 30 seconds to 1 minute to form stiff peaks. Check the consistency of the whipped cream, and hold the mixer upside down. The cream will stick to the whisk, if it falls back, it needs some more whisking. Whisk the cream for additional 15-30 seconds or until stiff peaks form.

    FOR DECORATIONS

    • To make a gingerbread house, simply follow the instructions on the package.
    • Decorate the cheesecake as per liking.
    • To give a snow effect, I used whipped cream topping on the cheesecake. Decorated it with a gingerbread house, gingerbread cookies, sprinkled some blue sparkling sugar, and finally dusted with some confectioner's sugar to add some touch of snow.

    Notes

    Please refer to the post earlier for the following:
    1. Pro Tips For The Best Gingerbread Cheesecake
    2. Frequently Asked Questions
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