Description of this recipe: This Cheesecake Stuffed Gingerbread Cake is a delightful fusion of two beloved desserts. Imagine the warm, spicy embrace of gingerbread cake, perfectly balanced by a creamy, tangy cheesecake layer nestled within. It’s a stunning centerpiece for any holiday gathering, a comforting treat on a chilly evening, or simply a delightful way to elevate your everyday dessert experience. This cake is more than just a recipe; it’s an experience that tantalizes the taste buds and evokes feelings of warmth, nostalgia, and pure indulgence.
Why you will love this recipe: There are countless reasons to fall in love with this Cheesecake Stuffed Gingerbread Cake. First and foremost, it’s a flavor explosion. The spicy notes of ginger, cinnamon, and cloves in the gingerbread cake provide a warm, comforting base, while the creamy cheesecake layer adds a tangy sweetness that cuts through the richness. The contrast in textures is equally captivating, with the moist, tender cake and the smooth, velvety cheesecake creating a symphony in your mouth.
Beyond its incredible taste and texture, this cake is also surprisingly easy to make. While it may look impressive, the steps are straightforward and require no special skills. The recipe is designed to be approachable for home bakers of all levels, ensuring that everyone can create this masterpiece in their own kitchen.
But perhaps the best reason to love this cake is its versatility. It’s perfect for any occasion, from festive holiday celebrations to cozy family gatherings. You can customize it to your liking by adding your favorite toppings, such as whipped cream, caramel sauce, or a dusting of cinnamon. And the best part? It’s guaranteed to be a crowd-pleaser, leaving everyone wanting more.
Ingredients:
Gingerbread cake
- 312 g AP flour (2 ½ cups)
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp allspice
- 115 g unsalted butter (1 stick or ½ cup butter)
- ½ tsp sea salt
- 100 g white sugar (½ cup)
- 320 g molasses (1 cup)
- 1 egg
- 240 mL hot water (1 cup)
Cheesecake Layer
- 12 oz softened cream cheese (1 ½ blocks)
- 75 g granulated sugar (1/4 cup + 2 tbsp)
- Pinch of salt
- ⅓ cup whipping cream
- 2 tsp vanilla extract
- ½ tsp ground nutmeg
- 1 egg
- 1 yolk
Whipped Cream (optional)
- 1 ¼ cup of whipping cream
- ½ cup confectioner’s sugar
- 1 – 2 tsp vanilla extract
- Extra ground cinnamon
Preparation:
Step 1: Prepare the Gingerbread Cake Batter Begin by lining a 9-inch square pan with parchment paper, ensuring an overhang on the sides. This will make it easier to remove the cake later. Preheat your oven to 325°F (160°C). In a small bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and allspice. This ensures that the spices are evenly distributed throughout the batter. Set the dry ingredients aside.
Step 2: Cream Butter and Sugar In a large bowl, cream the softened butter with a hand-held mixer (or a stand mixer) until it becomes light and fluffy. This process incorporates air into the butter, which will help create a tender cake. Add the salt and white sugar and continue mixing until the mixture is light and fluffy. This step is crucial for achieving the right texture and sweetness in your gingerbread cake.
Step 3: Incorporate Molasses and Egg Add the molasses to the butter and sugar mixture and mix until well combined. Molasses is a key ingredient in gingerbread cake, providing its distinctive flavor and moisture. Next, add the egg and whisk until it’s just mixed into the batter. Be careful not to overmix at this stage, as it can lead to a tough cake.
Step 4: Combine Wet and Dry Ingredients Gradually add the sifted dry ingredients to the wet ingredients in 2–3 additions, folding them in gently with a spatula. You can also use the hand mixer on low speed, but only mix until the flour has fully incorporated. Overmixing will develop the gluten in the flour, resulting in a dense cake.
Step 5: Add Hot Water Pour the hot water into the batter and mix until just combined. The hot water helps to loosen the batter and create a smoother texture.
Step 6: Prepare the Cheesecake Layer In a separate bowl, beat the softened cream cheese with the sugar and salt until smooth and creamy. Make sure the cream cheese is properly softened to avoid lumps in the cheesecake layer. Add the whipping cream, vanilla extract, and nutmeg and mix until well combined. Finally, add the egg and egg yolk and mix until just incorporated. Be careful not to overmix the cheesecake batter, as it can cause it to crack during baking.
Step 7: Assemble the Cake Pour half of the gingerbread cake batter into the prepared pan. Spread the cheesecake layer evenly over the gingerbread batter. Then, gently pour the remaining gingerbread batter over the cheesecake layer, trying to cover it as much as possible. Don’t worry if the cheesecake layer is not completely covered, as it will create a beautiful swirl effect during baking.
Step 8: Bake the Cake Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The baking time may vary depending on your oven, so it’s important to keep an eye on the cake and check it regularly.
Step 9: Cool and Chill Let the cake cool in the pan for at least 30 minutes before lifting it out using the parchment paper overhang. Place the cake on a wire rack to cool completely. Once cooled, wrap the cake in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling the cake allows the flavors to meld together and the cheesecake layer to set properly.
Step 10: Prepare Whipped Cream (Optional) If desired, prepare the whipped cream topping. In a chilled bowl, beat the whipping cream with the confectioner’s sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream, as it can turn grainy.
Step 11: Serve Slice the chilled cake and serve with a generous dollop of whipped cream, if desired. Dust with extra ground cinnamon for a festive touch.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve chilled as a dessert.
- Pair with a scoop of vanilla ice cream.
- Drizzle with caramel sauce or chocolate syrup.
- Garnish with fresh berries or candied ginger.
- Enjoy with a cup of coffee or tea.
Tips:
- Make sure your cream cheese is properly softened to avoid lumps in the cheesecake layer.
- Do not overmix the gingerbread cake or cheesecake batter, as it can result in a tough or cracked cake.
- Use high-quality molasses for the best flavor.
- Chill the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the cheesecake layer to set properly.
- For a festive touch, dust the cake with extra ground cinnamon or cocoa powder before serving.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes + chilling time
Nutritional Information: (Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.) Calories: Approximately 450-550 per serving Protein: Approximately 6-8 grams per serving Sodium: Approximately 200-250mg per serving
Conclusion: The Cheesecake Stuffed Gingerbread Cake is a truly special dessert that combines the best of both worlds. The warm, spicy flavors of gingerbread cake, the creamy tanginess of cheesecake, and the delightful contrast in textures create an unforgettable experience. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake is sure to satisfy your sweet tooth and leave you feeling warm and cozy. So gather your ingredients, preheat your oven, and get ready to bake a masterpiece that will impress your family and friends.
5 Questions and Answers About This Recipe:
Question 1: Can I use a different type of flour for the gingerbread cake? Answer: While all-purpose flour is recommended for this recipe, you can substitute it with a gluten-free flour blend if you have dietary restrictions. Just be sure to use a blend that is designed for baking and contains xanthan gum to help bind the ingredients.
Question 2: Can I use a different type of sweetener instead of molasses? Answer: Molasses is a key ingredient in gingerbread cake, providing its distinctive flavor and moisture. However, if you don’t have molasses on hand, you can substitute it with dark corn syrup or honey. Keep in mind that the flavor will be slightly different.
Question 3: Can I make this cake ahead of time? Answer: Yes, this cake is perfect for making ahead of time. In fact, it’s even better after it’s been chilled in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and the cheesecake layer to set properly.
Question 4: Can I freeze this cake? Answer: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Question 5: Can I add any toppings to this cake? Answer: Absolutely! This cake is delicious on its own, but it’s also great with toppings. Some popular options include whipped cream, caramel sauce, chocolate syrup, fresh berries, candied ginger, or a dusting of cinnamon or cocoa powder. Feel free to get creative and add your favorite toppings to customize the cake to your liking.
