Gingerbread Cheesecake with Gingersnap Crust

5 from 1 vote

Easy gingerbread cheesecake with gingersnap crust is here. Homemade Fall dessert baked in the oven in a hot water bath so it is smooth and delicious.

Prep Time15

Cook Time1 8

Course: Dessert

Cuisine: American

Keyword: cheesecake, fall, gingerbread, graham cracker crust, pie

Servings:

Author: Justine

To make the crust - Preheat the oven to 350 degrees. Grind the graham crackers in a food processor until they are fine crumbs. Add to a bowl and pour melted butter and sugar and stir until mixed. Spray pan or line with parchment paper ring.
Press firmly into the bottom of a 9” springform pan in an even layer. Place in the oven and bake for 8 minutes. Remove and let cool. Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water from leaking in and making the crust soggy later when baking in the water bath.
To make the cheesecake - Beat the cream cheese and sugar together until creamy. Add the molasses, vanilla, lemon juice, salt and spices and mix. Add in the eggs, one at a time until well combined.
Pour over the cooled graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan.
Bake for 1 hour, or until the middle is set. Remove carefully and take the pan out of the water and allow to cool on a rack before covering the top with plastic wrap and transfer to the fridge. Chill in the refrigerator for 2-3 hours before serving.
Then slide a knife around the edge and remove the outer ring. Gently slide cake off to remove bottom piece of pan too.