Gingersnap Cheesecake

Gingersnap Cheesecake Recipe


Yield: Makes 10-12 Slices

For the Crust:

Gingersnap Cookies                                             1 Pound

Sugar                                                                              1/4 Cup

Butter, Unsalted (Melted)                               1 Stick (4 ounces)


1.     Place the cookies into a food processor and blend them for one minute until they are very finely chopped

2.     Combine the crushed gingersnap cookies, sugar, and melted butter into a large mixing bowl and stir to incorporate the butter into the cookies

3.     Allow the mixture to stand for 2-3 minutes until the butter is completely absorbed

4.     Place the crust mixture into a 10" springform pan and press it out into an even layer covering the bottom of the pan and coming up about half an inch against the outside of the pan

5.     Place the crust into the freezer for at least 20-30 minutes to set before filling and baking


For the Filling:

Cream Cheese (Room Temperature)         6 x 8oz Packages (3 Pounds)

Sugar                                                                 2 Cups

Whole Eggs, Large                                           6 Eggs

Heavy Cream                                                    3/4 Cup

Bourbon                                                             1/4 Cup + 2 Tbsp

Nutmeg, Ground                                               1/2 Tbsp

Cinnamon, Ground                                            3/4 tsp

Salt, Iodized                                                         1/4 tsp

Flour, All-Purpose (Sifted)                                2 Tbsp


1.     Pre-heat the oven to 275 degrees (for a convection oven, or 300 degrees for a standard oven)

2.     Cut the cream cheese into 1" cubes and allow to rest at room temperature for an hour until it is completely softened

3.     Place the cream cheese into the bowl of a stand mixer with a paddle attachment and allow to mix for two minutes on medium speed until the cream cheese is completely smooth

4.     Scrape down the insides of the mixing bowl and add the sugar to the cream cheese

5.     Start the mixer again and add the eggs about 2-3 at a time until each addition is incorporated

6.     Stop and scrape the insides of the bowl again

7.     Add the bourbon, heavy cream, and spices to the filling and continue mixing for another minute

8.     Add the sifted flour to the mixing bowl, and continue mixing for one more minute until everything is completely smooth

9.     Allow the filling to stand for about five minutes so that any air bubbles can escape (tap the mixing bowl on the counter a few times to help them out as well)

10.  Scrape the filling into the prepared crust from the recipe above

Bake at 275 degrees for two hours


For the Salted Caramel Sauce:

Caramel Topping                                                       3/4 Cup

Bourbon                                                                      2 Tbsp

Smoked Sea Salt                                                      1 teaspoon (regular coarse sea salt or Kosher salt will work also)

Nutmeg, Ground                                                     1/2 teaspoon

Cinnamon, Ground                                                 1/2 teaspoon

Cayenne Pepper, Ground                                      1/8 teaspoon


1.     Warm the caramel sauce up by microwaving for about 30 seconds in a microwave-safe container (you want it to be just warm enough to dissolve the salt)

2.     Add the bourbon and spices to the caramel sauce and gently mix until incorporated


Now serve a slice of the Gingersnap Cheesecake with a drizzle of the salted caramel sauce and a dollop of whipped cream and enjoy!                      

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