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Perfect Gingerbread Latte Cheesecake Recipe

Gingerbread Latte Cheesecake
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This Gingerbread Latte Cheesecake is a festive holiday dessert that captures the warm, spicy flavors of a gingerbread latte. It features a gingersnap crust, a creamy cheesecake filling infused with gingerbread spices and coffee, and is topped with whipped cream and a sprinkle of cinnamon.

Ingredients

Scale
  • For the Crust:
  • 2 cups gingersnap cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • For the Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup brewed strong coffee, cooled
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Topping:
  • Whipped cream
  • Ground cinnamon or nutmeg, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the crust: In a medium bowl, combine the gingersnap cookie crumbs, melted butter, granulated sugar, and ground ginger. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool while you prepare the filling.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until well combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the sour cream, cooled coffee, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract until just combined. Do not overmix.
  7. Pour the filling over the prepared crust in the springform pan.
  8. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
  12. Before serving, carefully remove the sides of the springform pan. Top with whipped cream and dust with cinnamon or nutmeg.

Notes

  • For a stronger coffee flavor, use espresso instead of brewed coffee.
  • If you don’t have gingersnap cookies, graham crackers or shortbread cookies can be used for the crust.
  • Ensure your cream cheese and eggs are at room temperature for a smoother filling.
  • To prevent cracking, avoid overmixing the batter and cool the cheesecake gradually.

Nutrition

Find it online: https://afripaket.com/gingerbread-latte-cheesecake-recipe/