Gingerbread Cheesecake with Cranberry Compote

This unique Christmas recipe blends the spicy warmth of gingerbread with the creamy texture of cheesecake, topped with a tangy cranberry compote for a festive twist.

Ingredients:

For the Gingerbread Crust:

• 1 1/2 cups gingerbread cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup molasses
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the Cranberry Compote:

• 2 cups fresh cranberries
• 1/2 cup orange juice
• 1/2 cup granulated sugar
• 1 teaspoon orange zest

Instructions:

1. Preheat Oven and Prepare Crust:
   • Preheat your oven to 325°F (163°C).
   • Mix gingerbread cookie crumbs, melted butter, and sugar in a bowl.
   • Press the mixture into the bottom of a 9-inch springform pan. Set aside.
2. Make Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth.
   • Beat in the eggs one at a time, then mix in sour cream, molasses, ginger, cinnamon, nutmeg, and cloves.
3. Bake Cheesecake:
   • Pour the filling over the crust in the springform pan.
   • Bake for 55-60 minutes or until the center is just set.
   • Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; cool for 1 hour.
4. Prepare Cranberry Compote:
   • In a saucepan, combine cranberries, orange juice, sugar, and orange zest. Bring to a boil, then reduce heat and simmer until the cranberries burst and the sauce thickens. Cool completely.
5. Chill Cheesecake:
   • Refrigerate the cheesecake overnight.
6. Serve:
   • Before serving, top the cheesecake with cranberry compote.
   • Optionally, garnish with whipped cream and additional orange zest.

This Gingerbread Cheesecake with Cranberry Compote is a wonderful dessert that brings a festive flair to the holiday table, merging the beloved flavors of gingerbread and cranberry with the richness of cheesecake.