Dessertscountryliving5.0
Gingerbread Cheesecake With Pecan-Graham Crust
Searching for the perfect Christmas dessert to serve at your holiday party? This gingerbread cheesecake with a pecan-graham crust is a spiced sweet that everyone will enjoy.
👥 12 Servings⏱️ Prep & Cook: 8h 35m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
- ●knife
📝 Preparation Steps
1
Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides. Bake until fragrant and beginning to color, 7 to ⏱️ 10 minutes. Transfer to a wire rack and let cool. Reduce oven to 325°F.
2
Beat cream cheese, sour cream, heavy cream, molasses, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Add eggs and yolks one at a time, beating just until incorporated after each addition.
cream cheese, at room temperature3 (8-ounce) packages
3
Spread cream cheese mixture into cooled crust. Bake until edges are set but center still wobbles slightly, ⏱️ 40 minutes. Turn off oven and let stand, in oven, ⏱️ 30 minutes. Run a knife between the cheesecake and pan (do not release the spring); let cool completely in the pan, ⏱️ 4 hours. Once cool, refrigerate until chilled, at least ⏱️ 4 hours and up to overnight.
cream cheese, at room temperature3 (8-ounce) packages
4
Run a knife between the cheesecake and pan before releasing the spring. Transfer to a serving platter. Sprinkle with graham crackers, pecans, and lemon zest.
Grated lemon zest, for serving
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