Gingerbread Cheesecake Recipe
Gingerbread Cheesecake is the ultimate Christmas dessert mashup — rich, spiced, and irresistibly creamy.
This show-stopping cheesecake perfectly balances the warmth of gingerbread with the smooth indulgence of a classic cheesecake.
From the buttery gingersnap crust to the creamy, spiced filling and decadent topping, every bite tastes like the holidays.
Whether you’re planning a Christmas dinner or a cozy winter gathering, this dessert will steal the spotlight at your table.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I may receive a small commission—at no extra cost to you—if you make a purchase through these links. I only recommend products I personally use and love.
How to Make a Gingerbread Cheesecake
Before you start, be sure to scroll down to the recipe card at the bottom of the page where you’ll find the full list of ingredients and step-by-step instructions ready to print.
- Use room temperature ingredients. Softened cream cheese and eggs mix more smoothly, preventing lumps and cracks.
- Prepare the crust with crushed gingersnap cookies, brown sugar, and melted butter, then press it into a springform pan and bake briefly.
- While it cools, beat cream cheese with both sugars until smooth, then mix in spices, eggs, molasses, sour cream, heavy cream, and vanilla to create the creamy, spiced filling. Once the eggs are added, mix just until combined to keep the cheesecake creamy instead of dense.
- Pour the batter over the crust and bake for about an hour.The center should still be slightly wobbly when you gently shake the pan. It will firm up as it cools and chills.
- Let the cheesecake rest in the oven with the door slightly open to avoid sudden temperature changes. Then cool completely, and chill for several hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle with crushed gingersnaps for the perfect festive touch.
Be sure to check out my favorite kitchen essentials to make this recipe easier!
Avoid overmixing the batter and bake your cheesecake in a water bath. Let it cool gradually in the oven with the door slightly open to prevent sudden temperature changes that cause cracks.
Yes! Cheesecake actually tastes better after chilling overnight. You can make it up to 2–3 days in advance and store it in the refrigerator, covered tightly with plastic wrap or foil.
Absolutely. Wrap the cooled cheesecake (without toppings) in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
If you can’t find gingersnaps, try crushed graham crackers or Biscoff cookies for a similar spiced flavor and crunch.
Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Springform Pan, ChampagneStauffers Cookie Ginger Snap, Original, 14 Ounce (Pack of 3)
Torani Caramel Sauce, 16.5 oz
BYKITCHEN 14 Inch Parchment Paper Rounds, Non Stick Pizza Parchment Paper for Elite Gourmet Smokeless Indoor Electric BBQ Grill, Pizza Pan, Cast Iron Pizza Pan, Round Baking Sheet and More(Set of 100)
Looking for more delicious inspiration? Be sure to check out these great ideas next — they’re perfect for holiday baking and cozy dessert nights!
- Explore my favorite Cheesecake Recipes for every occasion, from rich classics to creative seasonal flavors.
- Bring warmth to your kitchen with Gingerbread Recipes that fill your home with cozy holiday aromas.
- Don’t let baking mishaps ruin dessert night — my Baking Troubleshooting Guide will help you fix cracks, sinking, and more!
Gingerbread Cheesecake recipe
Ingredients
Crust:
- 2 ½ cups crushed ginger snaps
- ½ cup brown sugar
- 6 tablespoons unsalted butter melted
Cheesecake Filling:
- 24 oz packages of cream cheese
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ¼ cup heavy whipping cream
- ¼ cup molasses
Topping:
- Caramel Sauce
- Extra crushed ginger snaps
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Grease the sides and bottom of the springform cake tin thoroughly to prevent the cheesecake from sticking. Consider lining the bottom with parchment paper for easy removal.
- Crush the gingersnap cookies in a food processor.
- In a mixing bowl, add the crushed ginger snaps, brown sugar and melted butter. Mix together with a fork until combined.
- Pour the mixture into the springform pan and press firmly into the bottom of the pan.
- Bake this for 5 minutes. Remove from the oven and let cool completely.
- While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free.
- Add the sugar and brown sugar and mix into the cream cheese mixture.
- Now add the cinnamon, nutmeg, and ginger. Blend together until combined
- Add each egg, one at a time, mixing in between each addition.
- Finish the filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
- Pour the batter into the spring form pan and spread evenly.
- Place cheesecake in the oven for a bake time of 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
- Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
- Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Place in the refrigerator for 4 hours or overnight.
- Top the baked cheesecake with an optional layer of caramel sauce and then sprinkle gingersnap crumbs over everything.
- For clean and neat slices, use a sharp knife and dip it in hot water before each cut. For best results, wipe the knife clean between slices for a professional finish.
3 Comments