This fun and festive Gingerbread Cheesecake features smooth cheesecake, flavorful gingerbread mousse, and homemade cinnamon whipped cream. It's a decadent and delightful holiday treat that looks amazing on the Christmas party table!
Preheat oven to 325°F and line bottom of springform pan with parchment paper.
Spray the sides of the springform pan with non-stick baking spray.
Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter in a small bowl, then press the mixture into the bottom and sides of springform pan.
Put an aluminum foil-covered springform pan inside the larger pan. Using the aluminum foil to cover the outside and around the pan to protect the crust from the water bath.
Fill the inner pan with warm water to reach halfway up the sides of the pan.
Bake for 10 minutes, remove from oven and allow to cool.
To Make the Cheesecake:
Reduce oven heat to 300°F.
Mix together the cream cheese, sugar, and flour using the electric mixer on low speed. If needed, scrape the sides of the bowl to incorporate everything fully into the batter.
Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices. Scrape the sides of mixing bowl after adding each new ingredient.
Add eggs, one at a time, continuing to beat on low speed.
Pour the cheesecake filling into the crust.
Bake at 300°F for 1 hour and 20 minutes.
Turn off the heat and keep cheesecake in the oven - with door closed - for 30 more minutes.
Crack the oven door, leaving the cheesecake in the oven for an additional 30 minutes. This slow cooling process helps prevent cracking.
Remove cheesecake from the oven and place in fridge for 5-6 hours (or overnight).
To Make the Mousse Topping
Add the chilled heavy whipping cream, powdered sugar, molasses, and spices to a large mixing bowl and whip with an electric mixer until stiff peaks form.
Using the electric mixer with a second mixing bowl, beat the cream cheese until it is smooth.
Gently fold the whipped cream into the cream cheese until well combined.
Scoop the mousse on top of the chilled cheesecake and spread with spatula until even.
Place the cheesecake back in the refrigerator for another 1-2 hours until the mousse is firm.
To Make the Whipped Cream
Take cheesecake out of the fridge and remove from the springform pan.
Add chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla extract to a large mixing bowl, whipping with mixer until stiff peaks form.
Scoop the whipped cream into the piping bag fitted with a round piping tip. Pipe dollops of the whipped cream along the edges of the cheesecake.
Store in the refrigerator until ready to serve and place gingerbread men on the cheesecake as garnish.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.