Gingerbread Cheesecake

This Gingerbread Cheesecake is the perfect Christmas or holiday dessert. It features a cozy, creamy gingerbread filling and a gingersnap cookie crust, and is topped with whipped cream and gingerbread men cookies.

 A gingerbread cheesecake recipe everyone will love

Winter is definitely ginger’s time to shine. Even though the spicy flavor is delicious year-round, somehow it just hits differently once the holidays arrive. From ginger-spiced chocolate cookies to a gingered twist on chocolate chip cookies, I love cramming ginger into basically everything I bake in December. So why should cheesecake be any different?

This warm and cozy cheesecake is a holiday variation on my always reliable, always delicious New York-Style Cheesecake. It has big ginger flavor, from the gingersnap crust to the wee little gingerbread man cookies on top (optional but adorable!). It’s also a low-maintenance cheesecake recipe that doesn’t require a water bath, which is ALWAYS a win in my book! If you’re looking for a cheesecake recipe that’s a little bit different this year, give this gingerbread cheesecake a try.

Click here for more holiday dessert inspiration, and try some of our favorite recipes like Christmas Pinwheel Cookies, Candy Cane Mousse Cake, and Peppermint Mocha Lava Cakes!

Equipment

You won’t need much in the way of specialty equipment to make this cheesecake–just a few baking basics. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Springform pan: a springform pan is a MUST for making cheesecakes. Unlike most cake pans, the sides of this pan expand so you can easily remove the cheesecake from the pan without damaging it. This recipe calls for an 8-inch pan, but you can also use a 9-inch pan to make a shorter cheesecake.
• Mixer: a hand mixer or stand mixer will both work in this recipe.
• Food processor: a food processor is another one of my must-have kitchen tools. It will make short work of chopping the gingersnaps for this recipe, and so much more in the future!

📋 How to Make Gingerbread Cheesecake

Here’s an overview of how to make Gingerbread Cheesecake. Full instructions are included in the recipe card down below.

Prepare the gingersnap crust

• Add gingersnap cookies to a food processor and pulse until crumbly. Add melted butter to the processor bowl, and pulse until well combined.
• Pour the crumb mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, or until golden brown. Remove and allow to cool on a wire rack.

Prepare the filling

• Mix the cream cheese for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl. 
• Pour in the molasses and mix until well combined. Scrape the sides and bottom of the bowl and mix for an additional minute.

• With the mixer on low speed, slowly add the brown and granulated sugar, flour, and spices.
• Add the vanilla extract and heavy cream and mix until just combined.

• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Do not overbeat at this step – mix only as much as you need to!
• Pour the prepared batter into the springform pan and gently tap to release any air bubbles. Bake, then let it cool completely, first at room temperature and then in the refrigerator.

💭 Variations

This Gingerbread Cheesecake is delicious as-is, but if you’re looking to switch things up a bit, here are some other ideas:

💡 Tips 

• Use cream cheese bricks. You want full-fat cream cheese bricks for the best texture. “Whipped” or “light” cream cheese won’t have the same effect.
• Use room temperature ingredients. Make sure to bring the cream cheese and eggs to room temperature before using them in the cheesecake. This ensures that everything incorporates together easily.
• Add the eggs last and don’t overmix. You want to mix only just until the yolk disappears otherwise the texture of the cheesecake will be affected.
• To check if the cheesecake is done, gently wiggle the pan. If the edges are set but the center jiggles slightly, it is done.
• Cool slowly. After the initial 50 minutes of bake time, turn the oven off but do not take the cheesecake out. Instead, crack the oven door and let it sit for another 20-30 minutes to allow it to cool down slowly. If it cools too quickly, cracks will form.
• Chill overnight. For the best results, let the cheesecake chill in the refrigerator overnight or for at least 6 hours before serving.
• To get the perfect slice of cheesecake, run a large chef’s knife under hot water on both sides until warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.

Storage Instructions

Leftover baked cheesecake will last for up to 1 week in the fridge. It can also be frozen for up to 3 months.

To freeze cheesecake, wrap it in plastic wrap followed by foil, then place it in a ziplock bag and store it in the freezer. Thaw overnight in the fridge before serving.