Why You’ll Love Gingerbread Cheesecake Recipe
-
The cozy spice blend—ginger, cinnamon, cloves, nutmeg, allspice—gives a comforting, classic gingerbread flavor.
-
The creamy cheesecake layer provides a smooth contrast to the crumbly crust and bold spices.
-
The optional cinnamon whipped cream adds a light, airy topping that elevates the presentation and taste.
-
It’s designed for sharing (makes roughly 16 servings) and makes an impressive centerpiece dessert.
-
The preparation is straightforward enough for a home baker, yet the results feel indulgent and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheesecake:
aluminum foil
2 cups gingerbread cookie crumbs
¼ cup unsalted butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 cup dark brown sugar
⅓ cup unsulphured molasses
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
3 eggs, room temperature
Cinnamon Whipped Cream (optional):
1 cup heavy whipping cream
¼ cup confectioners’ sugar (or to taste)
½ teaspoon vanilla extract
½ teaspoon cinnamon (or to taste)
1 pinch salt
Directions
-
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to protect against water leaks.
-
Mix the gingerbread cookie crumbs and melted butter until combined like wet sand. Press firmly into the bottom of the prepared pan.
-
In a large bowl, beat cream cheese and brown sugar until smooth. Add molasses, lemon juice, vanilla, and all the spices. Mix well.
-
Add eggs one at a time, mixing just until combined after each addition. Pour the batter over the crust and tap the pan to release air bubbles.
-
Place the springform pan into a larger baking dish. Pour 1 inch of hot water into the outer dish for a water bath.
-
Bake for about 1 hour, until the edges are set and the center slightly jiggles.
-
Turn off the oven and let the cheesecake cool inside for 1 to 2 hours. Then remove from the oven and chill for at least 4 hours.
-
For the whipped cream: beat heavy cream, confectioners’ sugar, vanilla, cinnamon, and salt until stiff peaks form. Top cheesecake before serving.
Servings and timing
-
Makes approximately 16 servings
-
Prep time: 30 minutes
-
Cook time: 1 hour
-
Additional time (cooling + chilling): 5 hours
-
Total time: about 6 hours 30 minutes
Variations
-
Crust alternative: Use graham crackers or chocolate cookie crumbs instead of gingerbread cookies.
-
Spice adjustment: Customize the spice levels to taste—add more ginger for a bolder flavor or reduce cloves for a milder bite.
-
Toppings: Swap cinnamon whipped cream for caramel drizzle, candied ginger, or crushed gingersnaps.
-
Mini version: Make individual cheesecakes in a muffin tin; reduce baking time accordingly.
-
Dairy-free option: Use dairy-free cream cheese and coconut cream in place of heavy cream.
Storage/Reheating
-
Store covered in the refrigerator for 4 to 5 days.
-
Serve chilled; do not reheat. Let sit at room temperature for 10–15 minutes before serving for a softer texture.
-
Freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge and top with fresh whipped cream before serving.
FAQs
How do I prevent cracks in the cheesecake?
Use a water bath and avoid over-mixing. Let the cheesecake cool slowly in the oven before refrigerating.
Can I use a regular baking pan instead of a springform pan?
Yes, but a springform pan makes it easier to remove the cheesecake neatly.
What kind of cookies work for the crust?
Gingerbread or gingersnap cookies are ideal, but graham crackers or spiced cookies work too.
Can I make the cheesecake ahead of time?
Yes, it’s actually better when made a day ahead to allow the flavors to develop.
Do I have to make the cinnamon whipped cream topping?
No, the whipped cream is optional. The cheesecake tastes great on its own or with alternative toppings.
What if I don’t have molasses?
You can substitute with dark corn syrup or maple syrup, though molasses adds the best depth of flavor.
How should I serve it?
Chilled and sliced into wedges. Garnish with whipped cream, ground cinnamon, or cookie crumbles.
Can I adjust this recipe for a gluten-free diet?
Yes, just use gluten-free cookies for the crust and check that all ingredients are gluten-free.
What about sweetening adjustments?
You can slightly reduce the brown sugar, but too much reduction may affect the texture.
Can I add other flavors or toppings?
Yes, swirl in pumpkin puree, drizzle with caramel, or sprinkle chopped nuts for added texture and flavor.
Conclusion
Gingerbread cheesecake is a rich, creamy dessert that brings festive warmth to the table. Whether you’re serving it at a holiday dinner or treating yourself to a cozy night in, its spiced flavor and luscious texture make it a seasonal favorite. Simple to prepare and easy to customize, this cheesecake is sure to impress and satisfy.
