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Gooey Gingerbread Molasses Cheesecake Recipe

Gingerbread and Molasses Cheesecake

Sara Coleman
This show-stopping holiday dessert combines a spicy gingersnap crust with a velvety molasses-infused cream cheese filling for a warm, festive finish to any meal.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 512 kcal

Ingredients
  

Ingredients

  • 2 cups gingersnap cookie crumbs finely crushed
  • 4 tbsp unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup unsulphured molasses do not use blackstrap
  • 3 large eggs room temperature
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 cup sour cream full fat

Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake freezes well for up to 3 months if wrapped tightly in plastic wrap and foil.