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A round cheesecake with a caramel-colored topping and crushed cookie crumbs, displayed on a glass plate. Inspired by gingerbread desserts, a slice has been cut but not removed, revealing the creamy texture inside. Crumbs are scattered nearby.

Gingerbread Cheesecake recipe

Indulge in this creamy Gingerbread Cheesecake—rich, spiced, and perfect for the holidays. A festive dessert your whole family will love.

Course desserts
Cuisine American
Keyword easy gingerbread cheesecake recipe, gingerbread cheesecake
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Additional Time 5 hours
Total Time 7 hours 5 minutes
Servings 1
Author momma lew

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

  1. Preheat the oven to 350 degrees fahrenheit. 
  2. 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.
  3. Crush the gingersnap cookies in a food processor. 

  4. In a mixing bowl, add the crushed ginger snaps, brown sugar and melted butter. Mix together with a fork until combined.

  5. Pour the mixture into the springform pan and press firmly into the bottom of the pan.

  6. Bake this for 5 minutes. Remove from the oven and let cool completely.

  7. While that is cooling, add the cream cheese to a separate bowl. Beat with a hand mixer until creamy and lump free.

  8. Add the sugar and brown sugar and mix into the cream cheese mixture.

  9. Now add the cinnamon, nutmeg, and ginger. Blend together until combined
  10. Add each egg, one at a time, mixing in between each addition.

  11. Finish the filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.

  12. Pour the batter into the spring form pan and spread evenly.

  13. 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.
  14. Now turn the oven off and open the door slightly or halfway and leave it there for 60 more minutes.
  15. 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. 
  16. Top the baked cheesecake with an optional layer of caramel sauce and then sprinkle gingersnap crumbs over everything.
  17. 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.

Recipe Notes

Keep leftovers covered in the refrigerator for up to 5 days. For best texture, store without toppings and add them just before serving.