Introduction

This Gingerbread Cheesecake is a festive twist on a classic dessert, blending creamy cheesecake with warm holiday spices. Perfect for celebrations, it offers rich flavors of molasses and gingerbread in every bite. Enjoy this delightful treat any time the holidays call for something special.

A round cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a dark brown crumbly crust, the middle layer is a thick, creamy beige cheesecake filling, and the top layer is smooth and light beige, decorated with four white whipped cream swirls evenly spaced around the center. The whipped cream swirls are sprinkled with dark brown crumbs. In the middle, there are three bright red shiny decorative pieces arranged close together. Crumbs are scattered around the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups gingerbread cookies, crushed (about 20 cookies)
1/4 cup granulated sugar (for crust)
1/4 teaspoon ground cinnamon (for crust)
1/8 teaspoon ground ginger (for crust)
1/8 teaspoon ground nutmeg (for crust)
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 teaspoon ground cinnamon (for filling)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup all-purpose flour
1/4 cup molasses
Pinch of salt
Whipped cream, for garnish (optional)
Crushed gingerbread cookies or candied ginger, for garnish (optional)
Cinnamon sticks or holiday sprinkles, for decoration (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
Step 2: Crush the gingerbread cookies into fine crumbs using a food processor or rolling pin. In a bowl, mix the crumbs with sugar, cinnamon, ginger, and nutmeg. Add melted butter and stir until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant, then set aside to cool.
Step 3: In a large bowl, beat the cream cheese and sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, beating well after each. Stir in sour cream, spices, and molasses. Finally, add flour and salt, mixing on low just until combined. Avoid overmixing.
Step 4: Pour the filling into the cooled crust and smooth the top. Tap the pan gently to release any air bubbles.
Step 5: Bake the cheesecake for 45-50 minutes. The edges should be set while the center remains slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 6: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to develop flavor and texture.
Step 7: Before serving, garnish with whipped cream, crushed gingerbread cookies, candied ginger, cinnamon sticks, or holiday sprinkles as desired. Slice into wedges and enjoy.

Tips & Variations

Use a springform pan for easy removal and clean edges.
If you prefer a lighter crust, substitute half the butter with applesauce.
For extra spice, add a pinch of cloves or allspice to the crust mixture.
Letting the cheesecake rest at room temperature for 15 minutes before serving enhances flavor and texture.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, allow slices to come to room temperature or enjoy chilled. This cheesecake is best served cold and does not freeze well due to its creamy texture.

How to Serve

A round cheesecake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a dense, dark brown crust. Above it is a thick, creamy, beige cheesecake layer with a smooth texture. The top layer is decorated with dollops of white whipped cream sprinkled with brown crumbs. In the center of the cheesecake, there are red, shiny decorations shaped like leaves or petals. Some crumbs are scattered around the plate. The background is softly blurred with warm, festive lights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to prepare the cheesecake a day in advance to allow the flavors to meld and the texture to fully set. Just keep it refrigerated until ready to serve.

What can I use if I don’t have gingerbread cookies?

You can substitute graham crackers or gingersnap cookies for the crust, but gingerbread cookies provide the most authentic flavor to complement the spices in the filling.