Gingerbread Cheesecake

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  • ▢2 cups graham crackers
  • ▢1/2 teaspoon McCormick Ground Ginger
  • ▢1/2 teaspoon McCormick Ground Cinnamon
  • ▢1/2 teaspoon McCormick Ground Nutmeg
  • ▢1/4 cup butter , melted
  • ▢3 (8 ounce) packages cream cheese , room temperature
  • ▢1 cup brown sugar
  • ▢2 teaspoons vanilla
  • ▢3 eggs
  • ▢1/4 cup molasses
  • ▢1/4 teaspoon salt
  • ▢2 teaspoons McCormick Ground Ginger
  • ▢2 teaspoons McCormick Ground Cinnamon
  • ▢1 teaspoon McCormick Ground Nutmeg
  • ▢1/2 teaspoon McCormick Ground Cloves


  • Preheat the oven to 350 degrees.
  • Wrap the outside of your springform pan in foil for a water bath.
  • In a food processor add the graham crackers, ginger, cinnamon, nutmeg and melted butter and process for 15-20 seconds or until all the ingredients have a fine moist crumb.
  • Add them to the bottom of the springform pan and press up the sides of the pan about an inch.
  • In a stand mixer add the cream cheese and beat until fluffy.
  • Add in the brown sugar and beat until fully combined, then add in the vanilla and the eggs one at a time.
  • Add the molasses, salt, ginger, cinnamon, nutmeg and cloves on medium speed until fully combined.
  • Pour into the springform pan, place the pan into a larger pan and fill the outer pan with an inch of hot water.
  • Bake in a water bath for 60 minutes.
  • When done baking turn the oven off and remove the pan from the water bath and just leave it in the oven to cool gently.
  • Refrigerate for 6-8 hours or until fully chilled before serving.
  • Serve with whipped cream dusted with cinnamon.

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