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Creamy Molasses Cookie Cheesecake

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This creamy molasses cookie cheesecake features a chewy spiced molasses cookie crust and a luxuriously smooth cheesecake filling, making it the perfect cozy holiday dessert for gatherings or quiet nights in.

Ingredients

Scale
  • 12–15 molasses cookies (about 7 oz or 200g), crushed
  • 1/4 cup unsalted butter (60g), melted
  • 1/2 teaspoon ground ginger (optional)
  • 2 tablespoons brown sugar (25g)
  • 24 oz cream cheese (680g), full-fat, softened
  • 1 cup granulated sugar (200g)
  • 1/3 cup molasses (80ml)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream (120g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Whipped cream (optional, for topping)
  • Extra crushed molasses cookies (optional, for topping)
  • Drizzle of molasses or caramel sauce (optional, for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Crush molasses cookies in a food processor or zip-top bag until fine crumbs form. Mix with melted butter, ground ginger, and brown sugar. Press firmly into the bottom of the pan. Bake crust for 8 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese with a hand mixer or stand mixer until smooth and fluffy, about 2 minutes. Scrape down the sides.
  4. Blend in granulated sugar and molasses until completely combined.
  5. Add eggs one at a time, beating on low speed after each addition. Do not overmix.
  6. Stir in sour cream, vanilla extract, cinnamon, nutmeg, and salt. Mix just until smooth.
  7. Pour cheesecake filling over cooled crust. Smooth the top with a spatula and tap the pan to release air bubbles.
  8. Bake for 55–65 minutes, until edges are set but the center jiggles slightly.
  9. Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour.
  10. Remove cheesecake and cool to room temperature, then refrigerate at least 4 hours or overnight.
  11. Run a knife around the edge of the pan, release springform, and top with whipped cream, crushed cookies, and a drizzle of molasses or caramel sauce if desired.

Notes

For gluten-free, use gluten-free molasses cookies. For dairy-free, substitute plant-based cream cheese and sour cream. Room temperature ingredients help prevent lumps and cracks. Chill overnight for best texture and flavor. If cracks occur, cover with whipped cream. Crust can be made with graham crackers and molasses if cookies are unavailable.

Nutrition

Keywords: molasses cookie cheesecake, holiday dessert, creamy cheesecake, gingerbread, Christmas, easy cheesecake, festive dessert, cozy baking

Find it online: https://avabake.com/creamy-molasses-cookie-cheesecake-easy-holiday-dessert-recipe-for-cozy-nights/