Baked Gingerbread Cheesecake!!
A delicious, creamy and very festive baked gingerbread cheesecake with a ginger nut base and swirled caramel cream topping.
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Servings: 12 Slices
Ingredients
Biscuit Base!
- 300 g ginger-nuts/digestives
- 100 g unsalted butter
Cheesecake!
- 600 g full-fat cream cheese
- 100 g light brown sugar
- 50 g black treacle
- 45 g plain flour
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 3 medium eggs
- 1 egg yolk
- 150 ml soured cream
Decoration!
- 250 ml double cream
- 2 tbsp icing sugar
- 2-3 tbsp caramel sauce
- crushed ginger biscuits
Instructions
For the Base!
- Preheat your oven to 220ºc/200ºc fan.
- Blitz the biscuits to a fine crumb, add in the melted butter and blitz again.
- Press the biscuit down into the bottom of a 20cm/8" deep springform tin. Bake in the oven for 10 minutes.
For the Cheesecake!
- Mix the cream cheese on its own until smooth.
- Add in the light brown sugar, plain flour, and black treacle, one at a time, mixing each one in before adding the next.
- Add in the vanilla, ginger, cinnamon and nutmeg, and mix.
- Then, gradually add in the eggs one at a time. The less you mix the better!
- Once mixed, fold through the soured cream, and then pour the cheesecake mix on top of the base.
- Bake in the oven for 10 minutes, and then lower the temperature to 110ºc/90ºc fan, and bake for 35-45 minutes. Once baked, it should have a small wobble in the middle.
- Once baked, leave to cool IN THE OVEN with the door ajar, for 2 hours.
- Once cooled, leave to set in the fridge overnight.
For the Decoration!
- Whip together the cream and icing sugar to medium peaks and dollop on top of the cheesecake.
- Drizzle over the caramel sauce, and swirl into the cream slightly.
- Sprinkle over some biscuit crumbs and serve
Notes
- This cheesecake lasts for 3+ days in the fridge, once baked.
- You can freeze the cheesecake for 3+ months
- Feel free to adapt and change the spices to what you prefer - for example, you can use ground ginger
- I use an 8" springform cake tin in my cheesecakes
- You can find my homemade caramel sauce recipe here