Gingerbread Cheesecake Recipe

Introduction

This Gingerbread Cheesecake is a festive twist on a classic dessert, combining warm spices with a creamy texture. Perfect for holiday gatherings, it offers a rich, spiced flavor that pairs beautifully with a gingersnap crust.

Ingredients

• 2 1/2 cups gingersnap crumbs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup unsalted butter (melted)
• 32 ounces full fat cream cheese (4 packages at room temperature)
• 1 ½ cups brown sugar
• 1 teaspoon vanilla
• 3 eggs (room temperature)
• 1/4 cup molasses
• 1/3 cup sour cream
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Wrap the outside of a 9 or 10-inch springform pan in foil to prepare for a water bath.
2. Step 2: In a food processor, combine gingersnap crumbs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, and melted butter. Pulse until the mixture is well combined.
3. Step 3: Press the crumb mixture firmly onto the bottom and about an inch up the sides of the springform pan to form the crust.
4. Step 4: In a large bowl, beat the cream cheese until fluffy. Add brown sugar and mix until combined.
5. Step 5: Add sour cream, vanilla, and eggs one at a time, beating just until each is incorporated. Scrape the sides and bottom of the bowl as needed.
6. Step 6: Mix in molasses, salt, 1 teaspoon ground ginger, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Beat until fully combined.
7. Step 7: Pour the cheesecake filling into the prepared crust in the springform pan.
8. Step 8: Place the springform pan into a larger pan filled with about an inch of hot water to create a water bath.
9. Step 9: Bake for 60 minutes. When finished, turn off the oven and remove the water bath pan. Leave the cheesecake in the oven on the middle rack with the oven door slightly open to cool gradually.
10. Step 10: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 8 hours or until fully set.
11. Step 11: Serve chilled, optionally topped with whipped cream and a light dusting of cinnamon.

Tips & Variations

• For extra flavor, try adding a pinch of ground cardamom or allspice to the filling spices.
• If you prefer a less sweet crust, reduce the gingersnap crumbs slightly and add a bit more butter.
• Make sure all your dairy ingredients are at room temperature to ensure a smooth batter without lumps.
• To avoid cracking, do not overbeat the eggs and cool the cheesecake gradually as instructed.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended, as the cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight or up to 8 hours for the best texture and flavor.

What can I use if I don’t have gingersnaps for the crust?

You can substitute graham crackers or ginger-flavored cookies to maintain a similar texture and flavor.

Gingerbread Cheesecake Recipe

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★★★★★

4.5 from 142 reviews

• Author: Matteo
• Total Time: 9 hours 30 minutes
• Yield: 10 servings 1x

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Description

This Gingerbread Cheesecake combines the warm, spicy flavors of classic gingerbread with the rich, creamy texture of a traditional cheesecake. Perfect for holiday gatherings or any cozy occasion, this dessert features a gingersnap crust infused with cinnamon, ginger, nutmeg, and cloves, topped with a luscious molasses-spiced cream cheese filling baked in a water bath to ensure a smooth and silky consistency.

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Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups gingersnap crumbs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup unsalted butter, melted

Filling

• 32 ounces full fat cream cheese (4 packages), room temperature
• 1 ½ cups brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, room temperature
• 1/4 cup molasses
• 1/3 cup sour cream
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
2. Prepare Springform Pan: Wrap the outside of a 9 or 10-inch springform pan with foil to protect it from water during the water bath baking process.
3. Make the Crust: In a food processor, combine the gingersnap crumbs, cinnamon, ginger, nutmeg, and cloves. Pulse until the mixture is well combined, then stir in the melted butter.
4. Press the Crust: Press the crust mixture firmly onto the bottom and about one inch up the sides of the prepared springform pan to form an even layer.
5. Beat Cream Cheese: In a large bowl, beat the cream cheese until fluffy with a mixer on medium speed.
6. Add Sugar and Wet Ingredients: Add the brown sugar and beat until combined. Then add the sour cream, vanilla extract, and eggs one at a time, beating just until combined after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing.
7. Incorporate Spices and Molasses: Add the molasses, salt, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture, beating until fully combined.
8. Fill the Pan: Pour the cheesecake filling into the prepared springform pan with the crust.
9. Prepare Water Bath and Bake: Place the springform pan into a larger pan and pour about an inch of hot water around it to create a water bath. Bake the cheesecake for 60 minutes.
10. Cool in Oven: After baking, turn off the oven, remove the springform pan from the water bath, place it directly on the middle oven rack, and leave the oven door slightly open to let the cheesecake cool gradually.
11. Chill: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 8 hours or overnight until fully set.
12. Serve: Serve the gingerbread cheesecake chilled, topped with whipped cream dusted lightly with cinnamon for a festive finishing touch.

Notes

• Room temperature ingredients help ensure a smooth cheesecake batter without lumps.
• Using a water bath while baking prevents cracks and promotes a creamy texture.
• Wrap the springform pan tightly with foil to prevent water from leaking into the crust during baking.
• Allow the cheesecake to cool gradually in the oven with the door ajar to reduce the risk of cracking.
• Chill for at least 8 hours or overnight for best flavor and texture.
• For added flavor, garnish with whipped cream and a sprinkle of cinnamon before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cheesecake, holiday dessert, gingersnap crust, molasses cheesecake, spiced cheesecake, Christmas dessert