This Gingerbread Cheesecake is the ultimate holiday dessert, rich, creamy, and warmly spiced. A buttery gingersnap crust holds a smooth cheesecake filling with molasses and cozy spices, while a topping of whipped cream and a sprinkle of crushed gingersnaps adds the perfect festive touch. It is a showstopper for any holiday gathering and a cozy way to welcome the season. For more gingerbread inspiration, check out more of my Gingerbread Recipes, too!
Ingredients & Substitutions
- Crust: Made with finely crushed gingersnap cookies, light brown sugar, and melted butter for a buttery, slightly crunchy base. You can substitute graham crackers for a milder flavor.
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. Neufchâtel can work for a lighter option, but the cheesecake may be slightly less rich.
- Granulated Sugar: Regular granulated sugar works perfectly. Coconut sugar can be used for a deeper, caramel-like flavor.
- Sour Cream: Adds tang and creaminess. Greek yogurt is a good substitute if you prefer.
- Molasses: Provides warm, rich flavor. Light molasses or a combination of honey and brown sugar can work in a pinch.
- Spices: Ground ginger, cinnamon, cloves, and nutmeg create the signature gingerbread flavor. For convenience, you can replace all four spices with about 2 to 2 ½ teaspoons of my signature Gingerbread Spice. Adjust to taste if you like a stronger spice flavor.
- Eggs: Large eggs at room temperature help the cheesecake set evenly. Egg whites alone are not recommended.
- Toppings: Whipped cream, crushed gingersnap cookies, and a dusting of cinnamon add festive flair. For a twist, try a caramel sauce drizzle or a sprinkle of chopped nuts.
FAQs
How do I prevent cracks in my cheesecake?
Make sure your eggs are at room temperature and mix on low speed. Baking in a water bath helps keep the cheesecake moist and prevents cracks. Avoid overmixing the batter. Use the highest quality of cream cheese you can; I prefer Philadelphia Cream Cheese.
Can I make this cheesecake ahead of time?
Yes! Refrigerate the cheesecake overnight for the best flavor and texture. It also helps the flavors meld together beautifully.
Can I use a different crust?
Yes! Graham crackers or speculoos cookies are great alternatives to gingersnaps. Each will give a slightly different flavor and texture.
Can I adjust the spices?
Absolutely. You can reduce or increase ginger, cinnamon, or nutmeg to taste. Pumpkin pie spice can also replace the individual spices for convenience (about 2 to 2 ½ teaspoons).
Do I have to use a water bath?
While not strictly necessary, a water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, reduce the oven temperature slightly and watch the cheesecake closely.
Can I make mini cheesecakes instead?
Yes! Use a muffin tin or mini springform pans and reduce baking time to about 25-30 minutes. Keep the same filling proportions.
Serving Suggestions
- Slice and serve with a drizzle of caramel or chocolate syrup for extra indulgence.
- Pair with spiced tea, coffee, or the best homemade hot cocoa for the ultimate cozy dessert.
- Make individual mini cheesecakes in ramekins for parties or gifts.
How to Store Gingerbread Cheesecake
Room Temperature: Cheesecake should not be stored at room temperature because it contains dairy and eggs. Keeping it out can affect its texture and safety.
Refrigerator: To store in the refrigerator, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to five days. Whipped cream toppings are best added just before serving.
Freezer: To freeze, wrap the cooled cheesecake tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. The cheesecake can be frozen for up to two months. Thaw overnight in the refrigerator before serving, and add whipped cream toppings after thawing.
Gingerbread Cheesecake
Ingredients
Crust
- 24 gingersnap cookies, finely crushed (about 1 ½ cups crumbs)
- 2 tablespoons light brown sugar, packed
- ⅓ cup (76 g) unsalted butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 5 large eggs, room temperature
Toppings
- whipped cream, homemade or store-bought
- gingersnap cookies, crushed
- cinnamon, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with nonstick cooking spray. Set aside.
- In a food processor, pulse gingersnap cookies into fine crumbs. You should end up with about 1 ½ cups of crumbs. Transfer to a medium mixing bowl.
- Add light brown sugar and melted butter to the crumbs. Mix until the crumbs are fully moistened and resemble wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth and creamy. Do not overmix.
- Add granulated sugar and continue to mix on low until smooth, scraping down the bowl as needed.
- Add sour cream, molasses, and vanilla extract. Mix until fully incorporated and smooth.
- Sprinkle in ground ginger, cinnamon, cloves, nutmeg, and salt. Mix just until combined.
- Add eggs, one at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl well between each egg to avoid lumps.
- Pour the filling into the prepared crust. Gently tap the pan on the counter to release any large air bubbles.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan so it reaches about halfway up the sides of the springform pan.
- Bake until the top of the cheesecake turns golden, about 85-95 minutes. Remove from oven and let it cool in the springform pan on a wire rack.
- When cool, refrigerate the cheesecake for at least 4 hours, up to overnight.
- Top the chilled cheesecake with whipped cream, crushed gingersnap cookies, and a dusting of cinnamon.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cheesecake is a holiday dream! The gingersnap crust is perfectly buttery, and the filling is rich, creamy, and just the right amount of spice.
Elizabeth
I am all about gingerbread desserts, and this is up there with one of the best! I love this cheesecake!
Stephanie
The cheesecake was delicious and flavorful, but I thought the spice level was a bit strong for my taste. Next time, I’ll try using pumpkin pie spice for a slightly milder version.
Bella
This is like gingerbread in cheesecake form and I am here for it!
