Gingerbread Latte Cheesecake
Move Over, Pumpkin Spice! The Gingerbread Latte Cheesecake is HERE!
Alright, coffee connoisseurs and dessert devotees, grab your coziest blankets and prepare your taste buds for the ultimate holiday mashup! You know that perfect, spicy-sweet gingerbread latte you crave the minute the air gets crisp? Well, I took that feeling, that flavor, and that sheer comfort, and baked it into a cheesecake.
Introducing the ridiculously decadent, outrageously delicious, and utterly addictive Gingerbread Latte Cheesecake!
This isn't just a dessert; it’s an entire holiday vibe in a single slice. We've got spicy crust, creamy gingerbread filling, and a sophisticated coffee ganache topping. It's the perfect centerpiece for your next holiday gathering, or frankly, just for a cozy Tuesday night.
The Anatomy of Holiday Indulgence
To achieve this level of flavor perfection, we needed three distinct layers, each pulling its weight in holiday cheer:
The Crunchy Foundation: Gingersnap Cookie Crust
Say goodbye to graham crackers! The key to starting this latte dream is a crust that screams gingerbread from the ground up.
The Swap: We swapped the standard crumb for crushed gingersnap cookies. These crunchy, fiery discs are mixed with butter to form the most fragrant, crisp, and delightfully spiced base imaginable. The sharp, snappy ginger flavor in the crust provides the perfect counterpoint to the creamy filling. It’s a texture lover’s dream!
The Creamy Core: Spiced Molasses Cheesecake Filling
This is where the "gingerbread" really shines! We take classic, creamy cheesecake batter and infuse it with the cozy flavors of a fresh-baked holiday cookie.
Molasses Magic: A generous swirl of molasses not only lends a beautiful caramel color but provides that deep, rich, slightly smoky sweetness essential to gingerbread flavor.
The Spice Rack Symphony: We load the batter up with a generous hand of ground ginger, cinnamon, cloves, and nutmeg. This blend ensures every velvety forkful tastes exactly like that perfect, spicy holiday treat.
The Texture: Baked slowly and chilled overnight, this filling sets up into a smooth, dense, and ultra-creamy delight.
The Grand Finale: Silky Coffee Ganache
What's a Gingerbread Latte without the latte? We finish this masterpiece with a topping that brings the coffee shop straight to your dessert plate.
Rich and Robust: A smooth, glossy coffee ganache is poured directly over the chilled cheesecake. This is made by combining high-quality chocolate (or heavy cream) with intensely brewed, strong coffee or espresso.
The Flavor Kick: The bittersweet depth of the coffee balances the intense sweetness and spice of the gingerbread, making the flavor profile incredibly complex and utterly sophisticated. It adds that adult, aromatic finish that turns a simple spice cake into a "latte."
Why You Need This in Your Life
This Gingerbread Latte Cheesecake is a showstopper, yes, but more importantly, it delivers on flavor contrast: the crisp crunch of the gingersnap, the smooth creaminess of the spice-infused filling, and the sharp, aromatic kick of the coffee ganache.
It’s the ultimate edible fusion, guaranteed to make your guests gasp when you present it. So, ditch the plain pies this season and embrace the spice, the coffee, and the creamy, dreamy bliss of this incredible holiday cheesecake!
Gingerbread Latte Cheesecake
Created by Sue Mun
Makes one, 9 inch cheesecake
Ingredients:
For the Gingersnap Crumb Crust:
300g crushed gingersnap cookies
90g unsalted butter, melted
30g brown sugar
1 teaspoon ground cinnamon
For the Gingerbread Cheesecake:
24 ounces full-fat cream cheese, softened to room temperature
160g brown sugar
60g sugar
2 tablespoons cornstarch
3 large eggs, room temperature
70g molasses
170g full fat sour cream, room temperature
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
For the Coffee Ganache Topping:
60g heavy cream, hot
2g instant coffee
140g white chocolate bar, chopped
For the Whipped Cream Topping:
150g heavy cream
50g powdered sugar
Instructions
To make the Gingersnap Crust:
Preheat the oven to 325F.
Grease a 9 inch springform cheesecake pam with baking spray. Use aluminum foil to wrap the bottom of the cheesecake pan to up to 2-3 inches up the sides. This is important for the water Baath that you will have to bake the cheesecake in later.
Place the crispy gingersnap cookies in a gallon ziplock bag and close the bag. Use a rolling pin to help you mash them up until they are finely grounded crumbs.
Pour the crumbs in a medium bowl and add in the cinnamon, brown sugar, and the melted butter. Mix until combined and its looks like wet sand. Pour this mixture in your prepared cheesecake pan.
Using a flat bottomed cup or a measuring cup, press the gingersnap cookie crumbs into the bottom and up the sides of the prepared cheesecake pan.
Bake the crust for 10 minutes and then set it aside while you prepare the gingerbread cheesecake batter.
To make the Gingerbread Cheesecake:
Raise the temperature of the oven to 350F.
In a mixing bowl or a bowl of a stand mixer, cream together the cream cheese, brown sugar, sugar, and cornstarch until smooth. Scrape down the sides and bottom of the bowl to ensure that everything is being incorporated.
Add in the sour cream, molasses, vanilla, cinnamon, ginger, allspice, nutmeg and cloves. Mix until smooth again.
Next add in the eggs one at a time and mix on low speed. Once everything is combined and smooth, stop mixing the batter. You do not want to overmix it.
Pour the batter into the prepared pan with the gingersnap crust.
Place the cheesecake in a baking sheet. Carefully place the tray in the oven and carefully pour in some hot water into the sheet pan. Being mindful that you are not getting any water inside the cheesecake itself.
Bake for about 1 hour and 15 minutes or until the edges are set and the center jiggles just the slightest. Turn the oven off and crack the oven door open with a wooden spoon. Allow the cheesecake to rest inside the cooling off oven for at least 2 hours to let it continue to cook with the oven off.
Take the cheesecake out of the oven and use an offset metal spatula to loosen up the sides of the cheesecake. Allow thee cheesecake to cool off completely before placing in the fridge to set for at least 6 hours or overnight.
To make the Coffee Ganache Topping:
In a small bowl, heat the heavy cream in the microwave for about 40-50 seconds or until hot. Add in the instant coffee and stir together until the coffee is completely dissolved.
Add in the chopped white chocolate and coffee/cream mixture to heat safe medium bowl. Place this bowl over a pot of boiling water and stir the mixture until the everything has melted together.
Assembling the Cheesecake:
Pour the coffee ganache on top of the set cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.
Slice and serve with whipped cream. Enjoy!
