Krämig Pepperkaka

Krämig Pepperkaka, a rich and creamy Swedish dessert, combines the traditional gingerbread spices with a sumptuous creamy texture. Originating from Sweden, pepperkaka is often enjoyed during the festive season. Its roots can be traced back to the early 1300s, with ginger and spices being imported to the Scandinavian countries by German monks. Today, this dessert can be found in various forms, from crunchy cookies to creamy casseroles, served across Swedish homes celebrating Christmas.

Ingredients

• Ginger
• Cinnamon
• Cloves
• Nutmeg
• Allspice
• Sugar
• Butter
• Heavy Cream
• Cream Cheese
• Eggs
• Gingersnap Cookie Crumbs
• Vanilla Extract

Preparation

Crust

Start by preheating your oven to 175°C (350°F). Prepare the crust by combining gingersnap cookie crumbs, melted butter, and a pinch of cinnamon. Press this mixture firmly into the bottom of a springform pan.

Filling

Using a mixer, blend softened cream cheese together with sugar until smooth. Add vanilla extract, ginger, cloves, nutmeg, and allspice. Next, incorporate eggs one at a time, ensuring a smooth blend. Finally, slowly add heavy cream, mixing until everything is combined and creamy.

Cooking Process

Pour the cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes. Monitor using a cooking timer. The center should be slightly wobbly and will set as it cools. Turn off the oven, leaving the oven door slightly open, and allow the cheesecake to cool in the oven.

Chilling

After the cheesecake cools completely, place it in the refrigerator for at least 4 hours or overnight. This setting period is crucial for the flavors to meld together.

Enjoying Krämig Pepperkaka

Once chilled, slice the heavy cream-laden Krämig Pepperkaka and serve on its own or with a dollop of whipped cream. This sumptuous dessert pairs wonderfully with a hot beverage, such as coffee or tea, accentuating the warm spices.