Gingerbread Cheesecake with Ginger-Whipped Cream

This Gingerbread Cheesecake with Ginger-Whipped Cream is the perfect way to celebrate the holidays! Topped with super-cute gingerbread decorations, it also makes a festive centrepiece!

I recently participated in the Cheesecake Showdown hosted by Tre Stelle Cream Cheese and judged by Anna Olson, one of my all-time favourite bakers.

With cheesecake recipes from coast-to-coast featuring Tre Stelle’s super-smooth, all-natural cream cheese, I was lucky enough to be chosen as Anna Olson’s favourite cheesecake of 2023!

The secret behind a great cheesecake is using simple and quality ingredients. For the yummiest, creamiest, most festive cheesecake, I use heavy cream, traditional gingerbread spices, molasses and Tre Stelle’s all-natural cream cheese. With just four simple ingredients (milk, cream, salt and culture), it’s super smooth and you can feel good about serving it to your family over the holidays! This delish dessert is sure to become a festive family favourite, and that’s a pinky promise!

• Ensure Tre Stelle cream cheese is at room temperature before baking – transfer the cream cheese to a large bowl and set aside at room temperature for one to two hours.

• To help keep the top of the cheesecakes from cracking, don’t over-beat the mixture when adding the eggs.

• Do not open the oven door when baking.

• Chill the cheesecake completely before adding Ginger-Whipped Cream.

• Do not over-bake the cheesecakes – the centre will jiggle slightly when the pan is shaken. The cheesecake will continue to set while it cools.

LET’S GET BAKING because this cheesecake is:

FESTIVE!

CREAMY!

DELICIOUS!

AWARD-WINNING!

ONE-OF-A-KIND!

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Gingerbread Cheesecake with Ginger-Whipped Cream

Yield: One 9 Inch Cheesecake

Author: Maggie Frith

Ingredients

Graham Cracker Crust

• 2 cups (240 grams) gingerbread cookie crumbs or gingersnap crumbs*
• 3 tablespoons sugar
• 2 tablespoons (30 grams) crystallized ginger, pulverized**
• 5 tablespoons (70 grams) unsalted butter, melted and cooled slightly

Ginger Whipped Cream

• 1/4 cup plus 2 tablespoons (65 grams) Tre Stelle cream cheese, cold (use the rest of the cream cheese from the fifth box used for the filling)
• 1 1/2 cup heavy/whipping cream, very cold
• 1 cup (120 grams) icing sugar, sifted
• 2 tablespoons (30 grams) crystallized ginger, pulverized**

Filling

• In a medium, heavy-bottom, non-reactive sauce pan, whisk eggs and yolks to combine.
• Gradually whisk in sugar, then lemon juice and zest until well-combined.
• Cook over low heat, stirring constantly with a rubber spatula, until mixture reaches 175°F, approximately 10 minutes. You’ll know its ready when it coats the back of your spatula - check by running your finger across the rubber end of the spatula…if your finger leaves a trace, you’re good to go.
• Pass through a fine-mesh sieve into a large glass bowl. Add salt, butter and cream, stirring until butter has melted.
• Gently press a layer of plastic wrap against the surface of the lemon curd and refrigerate until set (about 2 to 4 hours).

Instructions

For the Gingerbread Crumb Crust

1. Preheat oven to 325*F with the rack adjusted to the lower-middle position. Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the gingerbread cookie crumbs, sugar and crystallized ginger. Drizzle the melted butter over the dry ingredients and mix with a spatula until evenly moistened.
3. Transfer the mixture to the prepared pan and spread in an even layer. Use the bottom of a drinking glass to press the mixture firmly into the pan. Bake until the crust is fragrant and golden brown, about 10 minutes. Cool on a wire rack while preparing the filling.
4. Once cooled, wrap the outside of the pan with two to three pieces of heavy-duty aluminium foil. Set the prepared pan in a roasting pan.

For the Filling

1. Whisk together the sugar, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and set aside.
2. Combine the cream and vanilla in a spouted measuring cup and set aside.
3. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. With the mixer running, gradually add the molasses and beat for 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix on medium-low until well combined, about 30 seconds more.
4. With the mixer on medium-low, add half of the sugar-spice mixture and beat for 30 seconds. Add the remaining sugar-spice mixture and beat for 30 seconds more. Scrape down the sides and bottom of the bowl.
5. Add 3 eggs and mix on medium-low speed for 30 seconds. Add the remaining 2 eggs and mix for 30 seconds more. Scrape down the sides and bottom of the bowl once more.
6. Reduce the speed to low and slowly add the cream-vanilla mixture, mixing until just combined, about 20 seconds. Give the batter a final scrape, stirring with a spatula to ensure the mixture is well combined. Do not over-beat.
7. Pour the mixture into the prepared pan and lightly tap the pan against the counter to remove any air bubbles that may have formed. Transfer the roasting pan to the oven and carefully fill with enough hot tap water to come halfway up the sides of the springform pan. Bake, without disturbing, until the centre 2 to 3 inches of the cheesecake jiggles slightly when the pan is shaken, about 90 to 105 minutes. Turn the oven off and open the oven door, propping it open with a wooden spoon. Leave the cheesecake in the oven (now off) until the water has cooled slightly, about an hour. Transfer the roasting pan to a cooling rack and cool until the water is room temperature, about an additional 90 minutes.
8. Carefully remove the springform pan from the roasting pan and discard the aluminium foil. Place the springform pan (covered with plastic wrap) in the fridge until chilled, about 3 hours (or up to 4 days).
9. Once chilled, run a paring knife around the inside edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
10. Use a sharp chef’s knife (set in a large bowl of hot tap water and wiped clean) to cut the cheesecake into wedges. Serve with ginger whipped cream.

For the Ginger Whipped Cream

1. Place the stand mixer bowl and whisk attachment in the freezer for 10 minutes before starting.
2. Sift together the icing sugar and crystallized ginger, and set aside.
3. Whisk the cream cheese at medium-high speed until smooth, about 1 minute. Reduce the speed to medium speed and slowly add the whipped cream. Continue to whisk the mixture until soft peaks form, about 3 minutes.
4. With the machine running, slowly add the icing sugar and ginger. Increase the speed to high and beat until stiff peaks form, about 1 minute. Don’t over-beat. Use immediately.

Assembly

1. Pipe the ginger-whipped cream onto the cooled cheesecakes and top with gingerbread person (optional).

Notes

TIPS for Making Cheesecake:

• Ensure Tre Stelle cream cheese is at room temperature before baking - transfer the cream cheese to a large bowl and set aside at room temperature for one to two hours.
• To help keep the top of the cheesecakes from cracking, don’t over-beat the mixture when adding the eggs.
• Do not open the oven door when baking.
• Chill the cheesecake completely before adding Ginger-Whipped Cream.
• Do not over-bake the cheesecakes - the centre will jiggle slightly when the pan is shaken. The cheesecake will continue to set while it cools.

*Alternatively, use graham cracker crumbs and add 1/2 teaspoon ginger, 1/2 teaspoon cinnamon and 1/4 teaspoon cloves

**Use a spice grinder or high-powered blender to pulverize the crystallize ginger (1/4 cup/60 grams in total)

***Ensure cream cheese, eggs and cream are at room temperature before baking begins or cheesecake may crack