Description
If you’re looking for a festive dessert that captures all the warmth of holiday spices and the creaminess of cheesecake, this Gingerbread Cheesecake is your show-stopper. Picture a snug, spiced gingerbread crust, a rich cheesecake layer brimming with molasses and warming cinnamon-ginger flavour, all topped with festive gingerbread-man or star decorations. Ideal for Christmas, winter gatherings, or anytime you want a dessert that feels both cozy and elevated.
Ingredients
For the Crust
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2 cups (≈ 200 g) gingersnap or gingerbread cookie crumbs
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¼ cup (≈ 60 g) melted unsalted butter
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1 tablespoon light brown sugar (optional for extra depth)
For the Cheesecake Filling
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24 oz (≈ 675 g) full-fat cream cheese, softened
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1 cup (≈ 200 g) light brown sugar
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¼ cup (≈ 60 ml) molasses
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1 teaspoon vanilla extract
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2 teaspoons ground ginger
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1½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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3 large eggs, room temperature
For the Topping (Optional)
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Thick whipped cream or cinnamon-whipped cream
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Mini gingerbread cookies or star cookie decorations
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A light dusting of ground cinnamon or nutmeg
Instructions
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Prepare the Crust
Preheat oven to 325°F (≈163°C).
In a bowl, combine cookie crumbs, melted butter, and brown sugar until the texture resembles wet sand.
Press firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
Bake for 8–10 minutes, then allow to cool while you prepare the filling. -
Make the Cheesecake Filling
Beat the softened cream cheese in a large bowl until smooth.
Add brown sugar, molasses, vanilla, and spices (ginger, cinnamon, nutmeg, cloves), mixing until well blended.
Add eggs one at a time, mixing on low speed after each just until incorporated — avoid overmixing. -
Bake the Cheesecake
Pour filling over the prepared crust and smooth the top.
Bake for 55–65 minutes, or until the edges are set and the centre still slightly jiggles.
Turn off the oven and crack the door open; let the cheesecake cool inside for 30 minutes.
Then remove, cool completely at room temperature, and refrigerate for 4–8 hours (or overnight) until fully set.
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Top & Serve
Before serving, loosen and remove the springform pan sides.
Decorate with whipped cream, a light sprinkle of cinnamon, and mini gingerbread cookies or stars.
Slice with a clean, warm knife for perfect edges and serve chilled.
Notes
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Softening cream cheese and eggs to room temperature ensures a smooth, lump-free filling.
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Mix eggs slowly and gently — overmixing can cause cracks or dense texture.
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Chilling is crucial; serving too soon will result in a softer texture.
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A springform pan makes for easier release and presentation.
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Even for no-bake versions, short baking or thorough chilling of the crust improves stability.
- Prep Time: 30 Minutes
- Cook Time: 55–65 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 430kcal
- Sugar: 27g
- Sodium: 260mg
- Protein: 7g
- Cholesterol: 120mg