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Gingerbread Beer Cheesecake

Cheesecake slice with a gingerbread man cookie on top on a small white plate next to a glass of dark beer

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thebeeroness.com

Have your cake and your cookies, too. Jackie Dodd, founder of the Beeroness, shares her holiday gingerbread beer cheesecake recipe, complete with gingerbread men cookies.

This is because I don’t like to choose. I don’t want to have to decide between cookies and cheesecake, I want both. But of course, that makes me feel greedy.

Gingerbread cheesecake on white cake server set atop a holiday-themed display of shimmery pine cones

If I just go ahead and make a cheesecake that has a cookie crust, and cookies on top as a garnish, then I’m just cleaning my plate like a good girl.

Brown gingerbread cheesecake topped with creamy white frosting and several gingerbread man cookies on a white cake server

So it’s really just a way for me to have my cheesecake, and eat my cookies too. It’s my holiday gift to myself.

Single slice of gingerbread cheesecake topped with a gingerbread man cookie on a small white plate

As is the necessity of finishing off the rest of the beer I was forced to open when I decided to make this treat. After all, you can’t let it go to waste.

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Gingerbread Cheesecake Recipe
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Servings
Ingredients
For the crust and cookies:
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup brown sugar packed
  • 1/4 cup unsulfured molasses not blackstrap
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
For the crust assembly
  • 3 tablespoons brown sugar
  • 4 tablespoons unsalted butter melted
For the filling:
  • 2 1/2 cups granulated sugar
  • 2 pounds cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1 tablespoon unsulfured molasses not blackstrap
  • 1 teaspoon salt
  • 1 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup brown ale beer
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
For the Topping:
  • 1 cup heavy cream
  • 3 tablespoons confectioners sugar
  • 2 tablespoons brown ale beer
Servings
Ingredients
For the crust and cookies:
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup brown sugar packed
  • 1/4 cup unsulfured molasses not blackstrap
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
For the crust assembly
  • 3 tablespoons brown sugar
  • 4 tablespoons unsalted butter melted
For the filling:
  • 2 1/2 cups granulated sugar
  • 2 pounds cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1 tablespoon unsulfured molasses not blackstrap
  • 1 teaspoon salt
  • 1 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup brown ale beer
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
For the Topping:
  • 1 cup heavy cream
  • 3 tablespoons confectioners sugar
  • 2 tablespoons brown ale beer
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the butter and brown sugar to a stand mixer. Beat on high until well combined, light and fluffy. Add the molasses and eggs, beating until well combined.
  2. Stop the mixer and add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir gently until just combined.
  3. Divide the dough in half, form each half into a long log. Wrap tightly in plastic wrap, refrigerate until chilled, about 2 hours.
  4. Preheat oven to 350F.
  5. One at a time, roll out the dough onto a lightly floured surface. Cut out 12-18 gingerbread men, add them to a baking sheet that has been lined with parchment.
  6. Place the remaining scrapes on another baking sheet that has been lined with parchment.
  7. Bake the gingerbread men and the scraps for 10-12 minutes. Pull the parchment and the cookies off the hot baking sheets onto the counter. Allow to cool.
  8. Lower oven temperature to 325F.
  9. Save the gingerbread men for a garnish on the top of the cheesecake, add the scraps to a food processor.
  10. Run the food processor until only crumbs remain. Measure out 2 cups of crumbs, discard the rest, return the 2 cups of crumbs to the food processor along with 3 tablespoons brown sugar, process to combine.
  11. While the mixer is running, slowly add the melted butter until all the crumbs have been moistened with butter.
  12. Line the bottom of a 9-inch spring form pan with a round of parchment paper.
  13. Firmly press the crumbs into the bottom of the prepared pan.
  14. In the bowl of a stand mixer, add the sugar and cream cheese. Beat until well combined.
  15. One at a time add the eggs, beating well between addition.
  16. Add the remaining filling ingredients, stirring until combined. Pour over the crust in an even layer. Bake at 325F for 90 minutes or until the cheesecake is no longer puffed in the center (it will still jiggle when shaken but will firm up once it has cooled). Refrigerate for at least 4 hours and up 24 hours (overnight preferable).
  17. Run a knife under hot water, then run the knife between the cheesecake filling and the edge of the pan to loosen. Remove cheesecake from the pan, add to a serving platter.
  18. In a medium bowl add the cream, powdered sugar and beer. Beat on high until medium peaks form. Spread the whipped cream over the cheesecake in an even layer. Garnish with gingerbread men. Chill until ready to serve.

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