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Gingerbread Cheesecake Tart with Caramelised Chestnuts

Gingerbread Cheesecake Tart with Caramelised Chestnuts
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Delight in a rich Gingerbread Cheesecake Tart with Caramelised Chestnuts—a perfectly spiced, creamy dessert blending warm gingerbread spices, smooth cheesecake filling, and sweet, nutty caramelised chestnuts glazed to golden perfection. This festive tart is elegant yet simple, making it ideal for holidays or cozy occasions.

Ingredients

Scale

For the Gingerbread Crust

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup molasses
  • 1–2 tablespoons cold water

Cream Cheese Filling

  • 16 oz (450g) full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs

Caramelised Chestnuts

  • 1 1/2 cups fresh or vacuum-packed chestnuts
  • 1/3 cup brown sugar
  • 2 tablespoons unsalted butter
  • Pinch of sea salt

Chestnut Glaze

  • Chestnut syrup or light caramel sauce, for brushing

Optional Extras

  • Pinch of ground nutmeg or cloves (for crust)
  • Dollop of whipped cream, for serving

Instructions

  1. Prepare the Gingerbread Crust: Mix flour, ground ginger, cinnamon, nutmeg or cloves (if using), and a pinch of salt in a bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Stir in molasses and add cold water, one tablespoon at a time, until a dough forms. Press dough evenly into a tart pan. Chill at least 30 minutes. Blind-bake at 350°F (175°C) until golden and firm.
  2. Make the Cream Cheese Filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing gently to keep the filling light and silky. Pour filling over cooled crust and smooth the surface with a spatula.
  3. Bake the Cheesecake Tart: Bake at 325°F (160°C) for 40-45 minutes until the cheesecake is set but still slightly wobbly in the center. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight for best results.
  4. Prepare the Caramelised Chestnuts: In a skillet, melt butter and stir in brown sugar over medium-low heat until bubbling. Add chestnuts and toss to coat, cooking gently until glossy and caramelized. Spread on a baking tray to cool and crisp slightly.
  5. Glaze and Assemble: Brush chestnut syrup or light caramel sauce over the cooled tart surface. Arrange the caramelised chestnuts evenly on top. Chill briefly to set the glaze before serving.

Notes

  • Chill the dough before baking to prevent shrinking and ensure a crisp crust.
  • Use room temperature cream cheese for a smooth filling without lumps.
  • Remove the tart when the center is slightly jiggly to avoid overbaking.
  • Caramelise chestnuts slowly over medium-low heat to avoid burning.
  • Brush glaze thinly for a shiny, flavorful finish.

Nutrition

Keywords: gingerbread tart, cheesecake tart, caramelised chestnuts, holiday dessert, festive tart, cinnamon, ginger, chestnut glaze

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