Gingerbread Cheesecake


Gingerbread Cheesecake

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine.  It’s the perfect cheesecake for this time of year.  Anytime in the month of December, I think, would be fine.


Gingerbread Cheesecake Recipe


Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired


Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press onto bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs, one at a time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.


(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)


Rum Balls Recipe

Rum Balls

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Rum flavor comes through nicely in these traditional Christmas sweets.  Roll half in powdered sugar and the other half in crushed vanilla wafers for visual appeal.

Audrey Larzon                                                                                   Bloomington, Minnesota

Rum Balls Recipe

Rum Balls

2 ½ cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecan

1 cup confectioners’ sugar

2 Tbsp. plus 2 tsp. baking cocoa

¼ cup rum

3 Tbsp. honey

2 Tbsp. water

Additional confectioners’ sugar and/or crushed vanilla wafers

In a large bowl, combine the water crumbs, pecans, confectioners’ sugar and cocoa.  Combine the rum, honey and water; stir into crumb mixture.

Shape into 1 inch balls.  Roll in additional confectioners’ sugar and/or wafer crumbs.  Store in an airtight container.

Tip:  To save time and eliminate the mess, I place the sugar in a resealable plastic bag, add the cooled cookies and turn the bag a couple times.  You can sugar-coat the cookies without getting your fingers sticky.

(Recipe for Rum Balls was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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