Gingerbread Cheesecake

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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.

Slice of Gingerbread Cheesecake on a white plate next to a fork.

 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!

Gingerbread Cheesecake on a white cake plate.

🧾 What You’ll Need

Ingredients

Here are some things to keep in mind as you put together your grocery list for this cheesecake recipe! (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Cream cheese: This is extremely important: be sure to use full fat blocks of cream cheese for the best results. Avoid “light” and “whipped” cream cheese, and any cream cheese sold in a tub. Some of these products have additives or stabilizers that will negatively impact your cheesecake’s texture. I recommend using Philadelphia brand cream cheese if possible. Also, make sure your cream cheese is at room temperature before you begin.
  • Cream: Heavy cream will get you the best results – the high fat content adds to the creaminess of the cheesecake. But whipping cream or half-and-half will also work.
  • Eggs: You’ll want to use large eggs, and be sure they are at room temperature before beginning.
  • Molasses: Be sure to use regular molasses in this recipe, not blackstrap molasses.
  • Gingersnap cookies: You’ll need crunchy ginger cookies to make the crust–soft cookies will not work. We used Nabisco-brand ginger cookies in this recipe. If you can’t find them, you can make a regular graham cracker crust instead and add a few dashes of cinnamon and ginger to give it more flavor.
  • Sugars: This recipe uses a mix of granulated and dark brown sugar. You can swap in dark brown for the light brown sugar if you want, but I don’t recommend using all granulated or all brown sugar — keep the proportions the recipe calls for.
Slice of Gingerbread Cheesecake on a white plate with a bite removed on a fork.

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: 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: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.

2 photo process picture of crumbled gingersnaps and crust pressed into a springform pan for the Gingerbread Cheesecake.

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.
2 photo process picture of whipping cream cheese and adding molasses into the Gingerbread Cheesecake batter.

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.
2 photo process picture of adding in sugar, spices and cream into the Gingerbread Cheesecake batter.
  • 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.
2 photo process picture mixing in the eggs and pouring the Gingerbread Cheesecake batter into a springform pan.
  • 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:

Slice of Gingerbread Cheesecake on a white plate next to a fork.

💡 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.

Slice of Gingerbread Cheesecake on a white plate with a bite removed on a fork.
Gingerbread Cookie Mug Toppers
These Gingerbread Cookie Mug Toppers are the best way to finish off your coffee or hot chocolate! They’re deliciously spiced gingerbread cookies, perfectly designed to sit on the edge of your favorite mug.
Get the recipe!
Tree-shaped Gingerbread Cookie Mug Topper on the edge of a red and white mug
Gingerbread Chocolate Chip Cookies
Gingerbread Chocolate Chip Cookies are a holiday twist on an old familiar favorite! Classic chocolate chip cookies are filled with cozy flavors like molasses, ginger, and other spices. These are guaranteed to be the new favorite on your holiday cookie plate. 
Get the recipe!
Three Gingerbread Chocolate Chip Cookies on an embossed white plate.

Don’t miss the step-by-step tutorial showing how to make Gingerbread Cheesecakecheck out the web story here!

Leave a review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Slice of Gingerbread Cheesecake on a white plate with a bite removed on a fork.

Gingerbread Cheesecake

5 from 4 votes
This Gingerbread Cheesecake features a spice filling nestled on top of a gingersnap cookie crust and topped with swirls of whipped cream and adorable gingerbread men cookies. It’s perfect for a holiday gathering!
Prep Time 30 mins
Cook Time 1 hr 10 mins
Cooling Time 6 hrs
Total Time 7 hrs 40 mins
Yield 12 servings
Calories 506 kcal

Ingredients
 

For the gingersnap cookie crust:

For the filling:

To decorate:

  • whipped cream
  • mini gingerbread men
CUSTOMIZE: 12 servings

Instructions
 

To make the gingersnap cookie crust:

  • Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray, and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform.)
  • Add gingersnap cookies to a food processor and pulse until you get about 7 oz (1 ¾ cups) of crumbs.
  • Add melted butter to the processor bowl, and pulse until well combined.
  • Pour the crumbs into the prepared springform pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1 inch up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

To make the filling:

  • Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. 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. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.
  • 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. Be careful not to overmix after adding the eggs!
  • Pour the prepared batter into the springform pan and gently tap to release any air bubbles.
  • Bake at 350° F for 15 minutes then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks watery, bake for an additional 5–10 minutes checking often. However, remember the cheesecake will set up more while cooling.)
  • Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 30 minutes before removing.
  • Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature. Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.
  • Once the cheesecake is set, pipe whipped cream around the top of the cheesecake and embellish with mini gingerbread men.

To serve:

  • To remove the cheesecake from the springform pan, take a long spatula or butter knife,dip it in warm water, and slide it around the sides of the pan to release the cake.
  • To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s 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.
  • Store any leftovers in an airtight container in the refrigerator for up to a week.

Recipe Notes

Use full-fat bricks of cream cheese only. I recommend Philadelphia brand for the best results. Do not use cream cheese in a tub, “whipped” cream cheese, or “light” cream cheese.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Calories: 506 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 36 g | Saturated Fat: 21 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 100 mg | Sodium: 338 mg | Potassium: 292 mg | Fiber: 1 g | Sugar: 29 g | Vitamin A: 1309 IU | Vitamin C: 0.1 mg | Calcium: 119 mg | Iron: 2 mg
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2 photo collage of Gingerbread Cheesecake with text overlay for Pinterest.

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

What You'll Need
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

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