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Gingerbread Cheesecake Tart with Caramelised Chestnuts

Gingerbread Cheesecake Tart with Caramelised Chestnuts
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Experience the festive blend of warm gingerbread spices, creamy cheesecake, and sweet, crunchy caramelised chestnuts in this Gingerbread Cheesecake Tart with Caramelised Chestnuts. Perfect for holiday gatherings, this elegant dessert features a crisp gingerbread crust, a velvety cheesecake filling infused with molasses and warm spices, and a glossy chestnut topping that creates a show-stopping centerpiece with rich, layered flavors.

Ingredients

Scale

Gingerbread Crust

  • 2 cups crushed gingerbread cookies
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cream Cheese Filling

  • 16 oz (450g) cream cheese, room temperature
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar
  • 2 tablespoons melted butter

Caramelised Chestnuts

  • 1 cup peeled chestnuts
  • 2 tablespoons butter
  • 1/3 cup brown sugar
  • 2 tablespoons water

Instructions

  1. Prepare the Gingerbread Crust: Start by crushing your gingerbread cookies finely. In a bowl, combine the crushed cookies with melted butter, brown sugar, and ground spices (ginger, cinnamon, nutmeg). Press this mixture firmly and evenly into a tart pan with a removable base, using the bottom of a glass to create a stable, compact crust that will crisp up when baked.
  2. Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream or Greek yogurt, molasses, vanilla extract, eggs, brown sugar, and melted butter. Mix until fully combined and silky, ensuring a smooth filling without lumps that balances spicy and sweet flavors.
  3. Bake the Tart Base and Filling: Pour the cream cheese filling evenly over the prepared gingerbread crust. Bake in a preheated oven at moderate temperature (about 325°F / 160°C) for 40–50 minutes, or until the filling is set but slightly jiggly in the center. Avoid overbaking to prevent dryness. Allow it to cool completely on a wire rack to room temperature before proceeding.
  4. Prepare the Caramelised Chestnuts: In a saucepan, simmer peeled chestnuts with butter, brown sugar, and water over low heat. Stir constantly to prevent burning until the chestnuts develop a sticky, glossy caramel coating. Spread these caramelised chestnuts evenly over the cooled tart, then refrigerate to set the glaze completely.
  5. Chill and Serve: Refrigerate the completed tart for several hours or preferably overnight to allow the flavors to meld and the cheesecake to firm up. When ready to serve, slice with a warm knife for clean cuts and serve chilled, optionally garnished with powdered sugar, whole caramelised chestnuts, fresh rosemary or thyme, and a side of whipped cream or ice cream.

Notes

  • Use the bottom of a glass to press the crust evenly and firmly.
  • Ensure cream cheese and eggs are at room temperature before mixing for a smooth filling.
  • Do not overbake; the cheesecake should jiggle slightly in the center when done.
  • Stir chestnuts constantly while caramelising to avoid burning and achieve a glossy finish.
  • Baking the tart in a water bath helps prevent cracks for an ultra-smooth cheesecake.
  • The tart can be made a day ahead; flavors improve after chilling overnight.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze wrapped for up to 2 months.
  • Serve chilled or at room temperature; avoid microwaving to maintain texture.

Nutrition

Keywords: gingerbread cheesecake tart, caramelised chestnuts, holiday dessert, festive cheesecake, gingerbread crust, Christmas tart, creamy cheesecake, holiday baking

Find it online: https://marybaking.com/gingerbread-cheesecake-tart-with-caramelised-chestnuts/