Gingerbread cheesecake

This cake tastes like the holidays! It’s truly delicious – the ginger crust, spiced cheesecake and warm chocolate ganache. What is not to love?! Give this recipe a try and decide for yourself.



  • Heat oven to 180 degrees Celsius.
  • Mix crumbs and butter; press onto the bottom of a 23cm springform pan.
  • Beat cream cheese and sugar in a large bowl with a mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, one at a time and combine on low speed after each just until blended; pour over crust.
  • Bake for 45 to 50 minutes or until the centre is almost set. Run a knife around the rim of the pan to loosen the cake; cool completely before removing the rim. Refrigerate for 4 hours.
  • Microwave chocolate and whipping cream in a microwaveable bowl on high for one minute; stir. Microwave for 30 seconds to one minute or until the chocolate is completely melted and the mixture is well blended, stirring every 30 seconds. Pour over cheesecake.

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