Christmas cheesecake
A festive and creamy cheesecake perfect for the holiday season, featuring a gingerbread crust and a rich, spiced filling.
Ingredients
Gingerbread Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.375 cups unsalted butter, melted
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
Cheesecake Filling
- 3 packages cream cheese, softened 8 oz each
- 1 cup granulated sugar
- 0.125 cup all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 4 large eggs
- 0.625 cup sour cream
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with aluminum foil.
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, ground ginger, and cinnamon. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes. Remove from oven and let it cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in flour.
- Beat in vanilla extract, cinnamon, and nutmeg.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream until just combined.
- Pour the filling over the cooled crust.
- Bake in a water bath for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
Notes
Garnish with whipped cream, a sprinkle of cinnamon, or fresh cranberries for an extra festive touch.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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