It’s like a slice of holiday heaven on a plate. The combination of gingerbread and chocolate is simply irresistible. The aroma that fills the kitchen while it’s baking is pure magic. Plus, it’s so easy to make! I recently gave it a try and was blown away by how delicious it turned out. The creamy texture, the rich flavors—it’s everything you could ask for in a dessert..
Gingerbread Chocolate Cheesecake
Ingredients
- 8.8 oz gingerbread cookies
- 2.8 oz melted butter
- Cheesecake filling:
- 35.3 oz cream cheese
- 7 oz sugar
- 5 eggs
- 2 packets of vanilla pudding mix
- 2.8 oz melted butter
- 12.3 oz chocolate-covered gingerbread cookies
- Topping:
- 3.5 oz dark chocolate
- 1/2 cup (125 ml) heavy cream
Instructions
- Blend the cookies and mix them with the melted butter.
- Spread the mixture onto the bottom of a springform pan lined with parchment paper and refrigerate for 20 minutes.
- For the cheesecake filling, beat the eggs with sugar until fluffy, then add the melted butter, cream cheese, and vanilla pudding mix, and mix until well combined.
- Pour the cheesecake mixture over the crust.
- Preheat the oven to 350°F (180°C) and bake for 1 hour.
- After baking, let the cheesecake cool in the oven with the door closed for about 40 minutes, then slightly open the door and let it cool for another 40 minutes.
- Once cooled, drizzle with melted chocolate.
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