The Partiologist: Cuter Than Cute Gingerbread Cheesecake!

Cuter Than Cute Gingerbread Cheesecake!

It's here...the amazing Gingerbread Cheesecake!  Are you thinking, what's so amazing about this Gingerbread Cheesecake?  Well, take a look, it's possibly the cutest and most unique Gingerbread Cheesecake around.  Plus he's coated with chocolate.
 
It not only tastes like Gingerbread it's shaped like a Gingerbread Man!  And that my friends, is worth taking a bite out of.
 
Chocolate Gingerbread Cheesecake!

Now don't you agree, this could possibly be the cutest cheesecake around?
 
And you can make the little guy for yourself, with the help of your favorite Christmas elf.
 
Me.
 
And package it up to give away, just like this...
 
Each cheesecake is placed on a plate from the dollar store.
 
Because you care to give the very best,
 
Packaged with cellophane and tied with jumbo red, white and green rick rack. 
 
He's not only the cutest, he's pretty yummy.
 
Lucky for you, this recipe makes two!
 
Clear the counter and let's get started.
 
First you need to make your gingersnap cookie crust by grinding the gingersnaps into crumbs with a Cuisinart.
 
And this is the oh so cute gingerbread silicon pan.
 
Press the crumb mixture into the bottom of the pan.
 
Bake on perforated baking sheet, remove from oven and cool.
 
Next, you'll need to mix up the gingerbread cheesecake batter. 
 
Fill the pan and bake.
 
Cool, then freeze overnight.
 
Peel the silicon pan away from the cheesecake and put the cheesecake back in freezer.
 
If you want, flip it over to see the adorable gingerbread crust.
 
That's when I decided to add the chocolate.
 
Melt the chocolate ganache.
 
Pour into the bottom of the gingerbread pan.
 
Remove the cheesecake from the freezer and place back in the pan.
 
Cheesecake side down.
 
Place the gingerbread cheesecake, while in the silicon pan back in the freezer.
 
Freeze until the chocolate is frozen solid.
 
Remove the cheesecake from the pan by peeling the sides away.
 
Place the cheesecake on the red plate.  (Or any other little plate your heart desires!)
 
Gather the jumbo rick rack.
 
Slide the entire cheesecake into a cellophane bag.
 
Tie with the rick rack by first wrapping a piece of white rick rack around the cellophane.
 
Start to tie shut, but before pulling tight, add a small piece of red and green rick rack.
 
Then pull the white rick rack tight.
 
If you'd like to add a tag, I made a printable HERE.
 
Print and punch with scalloped paper punch.
 
Punch the corner with a small circle punch.
 
Tie a small piece of red rick rack around the top and slide the tag on.
 
Make a knot in the rick rack to hold the tag.
 
Now grab your coat, hat, mittens and deliver the cheesecakes. 
 
Or any other gingerbread delivery attire.
 
Or serve it, once again you'll impress your guests!
 
But first, I must give you the recipe.

Gingerbread Cheesecake

by The Partiologist


Ingredients
 
For the Crust
  • 2 cups crushed gingersnap cookies
  • 1/4 cup sugar
  • 4 tablespoons melted butter
For the Filling
  • 1 1/2 cups sugar
  • 2 pounds cream cheese (room temperature)
  • 1 teaspoon vanilla
  • 4 large eggs (room temperature)
  • 1/4 cup unsulfured molasses
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon finely grated lemon zest
For the Topping
  • 6 tablespoons butter
  • 1 cup semi sweet chocolate chips
Instructions
 
For the Crust
Pour box of gingersnaps into Cuisinart.
With blade, pulse until they are crumbs.
Mix 2 cups gingersnap crumbs with the melted butter and sugar.
Press 3/4 cup mixture into the bottom of a silicon gingerbread pan.
Bake at 325 degrees for 5 minutes.
Remove pan from oven and cool.
 
For the Filling
Beat cream cheese with mixer on medium speed until fluffy.
Beat in 1 1/2 cups sugar and the vanilla, scraping down the sides of the bowl.
Add eggs, 1 at a time, beating well after each addition.
Beat in molasses, salt, spices and lemon zest.
Pour 3 cups filling into cooled crust.
Bake at 325 degrees for 55 - 60 minutes.
Remove from oven and cool.
Place in freezer and freeze overnight.
Remove entire cheesecake from silicon pan.
Place cheesecake in freezer while making the chocolate topping.
Wash and thoroughly dry the silicon gingerbread pan.
 
For the Topping
Melt together the chocolate chips and butter.
Pour 3/4 cup mixture into the bottom of the silicon gingerbread pan.
Turn the frozen gingerbread over and place on top of the melted chocolate.
Freeze until firm and remove from pan.
 
Just a little FYI...You CAN catch the Gingerbread Man!
 
 

8 comments :

  1. Run run as fast as you can you can't catch me I'm the Gingerbread Man!!! Oh yes I can and I want to take a big bite out of you!!! That is all I can think of when I see this creative and adorable little guy!! I bet the flavor is amazing!! from, twobeautifulgirls

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    Replies
    1. I may or may not have eaten an arm or leg... :)

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  2. You know how much I love making fun cheesecakes and these gingerbread are AMAZING! I love how you added the chocolate ganache to the top so that it has the imprint showing. So clever!

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    Replies
    1. Thanks Beth! After I realized no one would turn the cheesecake over to see the design on the crust, I decided to add the chocolate. :)

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  3. oh gosh! i am running running running as fast as i can to catch one of these! :>D!

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    Replies
    1. Well, I wish you could run right over, I know where you can catch one! ;)

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  4. I love all things gingerbread but this guy is quickly becoming my favorite! He is adorable and I bet super yummy!!!

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    Replies
    1. I have to admit, he is pretty yummy with that added chocolate! Thanks so much for stopping by!

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