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Gingerbread Cheesecake with Salted Caramel Sauce Recipe

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4 from 27 reviews

This rich and creamy gingerbread cheesecake blends warm spices like cinnamon, ginger, nutmeg, and cloves with the deep sweetness of molasses. Featuring a spiced graham cracker crust, a velvety gingerbread-flavored filling, a fluffy whipped cream topping, and a luscious salted caramel sauce, this decadent cheesecake is perfect for festive occasions or cozy gatherings. Both the crust and the filling are quickly prepared in a food processor, and the cheesecake is baked in a water bath for a smooth, creamy texture.

  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 160 grams (1¼ cups) graham crackers (about 10 full sheets)
  • 38 grams (3 tablespoons) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 70 grams (5 tablespoons) unsalted butter, melted

Gingerbread Filling

  • 900 grams (32 ounces) full-fat cream cheese, room temperature
  • 200 grams (1 cup) brown sugar
  • 50 grams (¼ cup) granulated sugar
  • 85 grams (¼ cup) dark unsulphured molasses (NOT blackstrap)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 120 grams (½ cup) sour cream, room temperature
  • 4 large eggs, lightly beaten, room temperature

Salted Caramel Sauce

  • 85 grams (6 tablespoons) unsalted butter
  • 150 grams (¾ cup) granulated sugar
  • 250 mL (1 cup) heavy whipping cream, warmed
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt (Diamond Crystal recommended)

Whipped Cream

  • 250 mL (1 cup) heavy whipping cream, chilled
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan: Line the base of a 9-inch (23cm) springform pan with parchment paper cut to fit. Wrap the exterior base and sides of the springform pan tightly with aluminum foil to prevent water from seeping in during baking.
  2. Make Crust: Preheat oven to 350°F (177°C, Gas mark 4). In a food processor, pulse graham crackers, brown sugar, cinnamon, ginger, nutmeg, and cloves until finely ground. Add melted butter and pulse to combine. Press the crumb mixture firmly and evenly into the base of the prepared springform pan, avoiding pushing crumbs up the sides. Place the pan in the freezer for 10 minutes to chill. Bake the crust for 12 minutes, then set aside to cool.
  3. Prepare Water Bath: Place a large metal baking or roasting pan (about 10 x 14 x 2 inches or 25 x 36 x 5 cm) on the center oven rack and fill with ¾ inch (2 cm) of water.
  4. Make Gingerbread Filling: Reduce oven temperature to 475°F (245°C, Gas mark 9). In the food processor, add cream cheese, brown sugar, granulated sugar, molasses, cinnamon, ginger, nutmeg, and cloves. Blend until smooth, stopping to scrape sides for even mixing. Add sour cream and pulse until combined. Add eggs and mix just until blended to avoid overmixing.
  5. Assemble and Bake: Pour filling onto the cooled crust in the springform pan. Firmly rap the pan on the countertop several times to release any air bubbles. Place the springform pan in the preheated water bath. Bake at 475°F (245°C) for 12 minutes, then reduce oven temperature to 350°F (177°C, Gas mark 4) and bake for an additional 40-45 minutes. The cheesecake should still have a slight wobble in the center. Remove from oven, carefully unwrap foil from the pan, and cool completely on a rack. Cover the cooled cheesecake with foil and refrigerate for at least 3 hours, preferably overnight.
  6. Make Salted Caramel Sauce: In a heavy saucepan over medium heat, melt butter. Add granulated sugar and whisk until completely combined with the butter. Continue cooking, stirring frequently, until the mixture thickens, bubbles, and turns a deep copper brown color, almost smoking. Remove from heat immediately. Slowly and carefully whisk in the warmed heavy cream—be cautious as it will sizzle and foam. Continue whisking until smooth, reheating gently if the sugar crystals seize. Stir in vanilla extract and kosher salt. Let the caramel cool slightly until warm but pourable.
  7. Make Whipped Cream: Using a chilled bowl and beaters, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form. Refrigerate until ready to serve.
  8. Serve: Remove the cheesecake from the springform pan and place on a serving plate. Top with dollops of whipped cream and generously drizzle with salted caramel sauce. Any leftover caramel sauce can be stored in a jar in the refrigerator for up to 3 months for additional drizzling per slice.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smoother filling and to avoid lumps.
  • Do not overmix the cheesecake batter once eggs are added to prevent cracking during baking.
  • Wrapping the springform pan with foil is essential to keep water out during the water bath bake, which helps the cheesecake cook evenly and stay moist.
  • Baking in a water bath prevents cracks and yields a creamy, dense texture typical of classic cheesecakes.
  • The salted caramel sauce makes more than needed for topping; store leftovers in a sealed jar refrigerated and rewarm gently before using.
  • Let the cheesecake chill fully in the refrigerator; this improves texture and flavor development.
  • For a deeper flavor, spices can be lightly toasted before grinding.
  • Use dark unsulphured molasses, not blackstrap, for a balanced sweetness and depth without bitterness.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/gingerbread-cheesecake-with-salted-caramel-sauce-recipe/