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.

Want to save this recipe?

Get this sent right to your inbox, plus great new recipes weekly!

First Name

Email *

Save Recipe

🧾What You’ll Need

Ingredients

Here are some things to keep in mind as you put together your grocery list for this cheesecake recipe! Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Gingersnap crust

• Gingersnap cookie crumbs: 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.
• Unsalted butter: I prefer unsalted butter but you can use salted if desired.

For the Cheesecake Filling

• Full-fat cream cheese: It’s extremely important to use room temperature 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.
• Unsulphured molasses: Be sure to use regular unsulphured molasses, in this recipe, not bitter blackstrap molasses.
• Sugars: This recipe uses a mix of granulated sugar and dark brown sugar. You can swap in light brown sugar for the dark brown sugar if you want, but I don’t recommend using all granulated or all brown sugar — keep the proportions the recipe calls for.
• All-purpose flour: Helps make the cheesecake creamy and prevents cracking.
• Spices: To get maximum gingerbread flavor use the following spices: ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
• Vanilla extract: I highly recommend Madagascar Bourbon vanilla extract by Nielssen-Massey.
• Heavy whipping cream: Use heavy cream for the best results -– the high fat content adds to the creaminess of the cheesecake. If necessary, whipping cream or half-and-half will also work.
• Large eggs: You’ll want to use large eggs, and be sure they are at room temperature before beginning.

For Decorating

• Whipped cream: Use a can of store bought whipped cream or make your own.
• Mini gingerbread men cookies: Optional but totally fun! You can also use whole or crumbled gingersnaps on the top instead of gingerbread men.
• Other toppings: This chesescake is delicious drizzled with caramel sauce and sprinkled with chopped fresh, toasted, or candied nuts.

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: This 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 a 9-inch springform pan..
• Mixer: You can use a hand mixer or stand mixer for 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!
• Large chef’s knife: You’ll need a large chef’s knife to cut the cheesecake. Check the FAQs for how to cut perfect slices.

📸Photo Tutorial: How to Make Gingerbread Cheesecake

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

Prepare the Gingersnap Crust

1. Make crust mixture: Add gingersnap cookies to a food processor and pulse until crumbly. Add melted butter to the processor bowl, and pulse until well combined.
2. Bake and cool: 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

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

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

7. Add eggs, one at a time: 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!
8. Bake and cool completely: 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.

💡Tips and FAQs for Success

• 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 and helps prevent lumps.
• 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.
• Test for doneness. 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.