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Overhead photo of a homemade gingerbread cheesecake recipe on a white marble counter with whipped cream and cinnamon dusting.

Gingerbread Cheesecake Recipe

A creamy holiday cheesecake with warm gingerbread spices, a gingersnap crust, and fluffy whipped cream topping — the ultimate festive dessert.
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Course: Dessert
Cuisine: American, Holiday
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $12

Equipment

  • 1 9-inch springform pan Essential for removing cheesecake easily
  • 1 Electric mixer Stand or hand mixer for smooth batter
  • 1 Food processor To crush gingersnap cookies
  • 1 Large roasting pan For the water bath
  • 1 Rubber spatula To fold and scrape batter
  • 1 Fine-mesh sieve To sift spices
  • 1 Kitchen scale For accurate measurements

Ingredients

Crust

  • 2 cups Gingersnap cookies Finely crushed (about 30 cookies)
  • 4 tablespoon Unsalted butter Melted
  • 2 tablespoon Brown sugar For crust
  • ¼ teaspoon Ground cinnamon For crust

Cheesecake Filling

  • 32 oz Cream cheese Softened, 4 packages
  • 1 cup Brown sugar Packed
  • 3 large Eggs Room temperature
  • ¼ cup Molasses Adds deep gingerbread flavor
  • 2 teaspoon Vanilla extract —
  • 1 teaspoon Ground ginger —
  • 1 teaspoon Ground cinnamon —
  • ½ teaspoon Ground nutmeg —
  • ¼ teaspoon Ground cloves —
  • ¼ teaspoon Allspice —
  • ⅓ cup Sour cream —

Topping

  • 1 cup Heavy whipping cream For topping
  • 3 tablespoon Powdered sugar For topping
  • ½ teaspoon Vanilla extract For topping
  • Ground cinnamon For dusting on top

Instructions

  • Preheat oven to 350°F and grease springform pan.
  • Crush gingersnaps and mix with butter, sugar, cinnamon.
  • Press mixture into pan and bake 10 minutes.
  • Beat cream cheese until fluffy.
  • Add sugar, then eggs one at a time.
  • Blend in molasses, vanilla, and spices.
  • Fold in sour cream.
  • Pour filling into crust.
  • Place in roasting pan with hot water bath.
  • Bake 55–60 min until center almost set.
  • Cool 1 hr in oven, then at room temp.
  • Chill 4 hrs or overnight.
  • Whip cream, sugar, vanilla to soft peaks.
  • Top cheesecake with whipped cream & cinnamon.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 420kcal | Carbohydrates: 38g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 310mg | Potassium: 220mg | Fiber: 1g | Sugar: 28g | Vitamin A: 850IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1.2mg