No Bake Gingerbread Cheesecake
Prep Time: 25 minutes
Chill Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 10
ingredients:
Crust:
1 ½ cups cinnamon graham cracker crumbs
6 Tablespoons salted butter, melted
2 Tablespoons granulated sugar
Cheesecake:
24 ounces (3 blocks) cream cheese, softened to room temperature
¼ cup sour cream
½ cup granulated sugar
½ cup molasses
1 ½ teaspoons vanilla extract
3 teaspoons gingerbread spice
Topping:
2 cups whipped topping, thawed (Cool Whip)
gingerbread men cookies (optional)
Directions:
In a mixing bowl, combine 1 ½ cups cinnamon graham cracker crumbs, 6 Tablespoons salted butter, melted, and 2 Tablespoons granulated sugar, mixing thoroughly until fully blended.
Press the mixture firmly into the bottom of a nonstick 9-inch springform pan (note: lightly coat the pan with nonstick spray before hand if your pan isn’t non-stick). Place the crust in the refrigerator to chill for one hour.
In a bowl, beat 24 ounces (3 blocks) of cream cheese, softened to room temperature, and ¼ cup sour cream together using an electric mixer (or a stand mixer) until the mixture is smooth and creamy.
Next, add in ½ cup granulated sugar, ½ cup molasses, 1 ½ teaspoons vanilla extract, and 3 teaspoons gingerbread spice to the cream cheese mixture. Mix until well combined.
Use a rubber spatula to fold in 2 cups whipped topping, thawed. (Store leftover whipped topping in the refrigerator to use for topping later.)
Remove the crust from the fridge and use a spoon to transfer the creamy filling into the chilled crust. Use the back of a spoon to help spread the mixture out evenly.
Cover the pan with plastic wrap and place it in the fridge for at least 8 hours, ideally overnight if you can.
When ready to serve, remove from fridge, garnish with dollops of leftover whipped cream and gingerbread men cookies (optional). Slice and serve.
Notes:
This can make 8-10 servings, depending on your slice size.
FREQUENTLY ASKED QUESTIONS:
Can I use a different pie crust?
Certainly. You can use a different flavored crust that you prefer. Adjust the recipe as necessary. Additionally, you could add some chopped pecans or walnuts to the graham cracker crumb crust for a nuttier flavor and texture. You can even just use a store-bought graham cracker crust. Just keep in mind, we’re using cinnamon graham crackers here to give another layer of flavor, and as far as I know, you can’t currently purchase a pre-made cinnamon graham cracker crust in most grocery stores.
What if I can’t find Gingerbread Spice?
Don’t panic. It’s not always available at certain grocery stores. You can just make your own with these ingredients:
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon black pepper
Or, you can buy some online. I like this one from Spicewall (not a paid affiliate link).
What’s the best way to make cinnamon graham cracker crumbs for the crust?
I find it easiest to crush the crackers in a food processor. But if you don’t have one, you can add them to a Ziploc bag and then use a rolling pin (or other heavy object) to crush the crackers.
What kind of pan is best to use to make this no-bake cheesecake?
I prefer to make this in a springform pan as I find it’s the easiest to work with. But you could try a pie pan or a round pan. It may just be a bit harder to slice and remove from the pan.
How do I store leftover Gingerbread Cheesecake?
Any leftover cheesecake should be covered tightly or placed in an airtight container to be kept in the refrigerator for up to 3 days. You can freeze this cheesecake for up to 3 months. When planning to serve, let it thaw in the refrigerator the night before serving.
Recipe courtesy of The Country Crock.net
