gingerbread crust, caramel sauce, spiced pomegranate reduction

Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed gingerbread cookies and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Prepare the Gingerbread Crust

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the brown sugar and mix until fully incorporated. Beat in the eggs, one at a time, then stir in vanilla extract and sour cream until smooth. Fold in chopped pecans.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled gingerbread crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Combine and Bake

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and spiced pomegranate reduction.

Chill and Serve

Gingerbread cookies, crushed

pecan praline cheesecake

Recipe information

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