Introduction

This gingerbread cheesecake marries the warm, spicy flavors of gingerbread with a rich, creamy cheesecake filling, all atop a crunchy gingersnap crust. It’s an elegant and festive dessert that’s perfect for holiday gatherings or any special occasion.

A cheesecake with three visible layers sits on a white marbled cake stand; the bottom crust layer is crumbly and dark brown, the middle layer is thick and creamy pale beige with a smooth texture, and the top layer is a slightly darker golden brown with a soft, matte finish dusted with a fine sprinkle of cinnamon or cocoa powder; one slice is removed, showing the clean edges between layers. In the background, a white plate holds round cookies, and the scene is set on a white marbled surface with Christmas-themed green and red patterned fabric and pine branches, creating a festive atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the filling:
- 32 oz cream cheese (four 8-oz packages), room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
For topping (optional):
- Whipped cream
- Ground cinnamon for dusting
- Candied ginger pieces

Instructions

Step 1: Preheat your oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath.
Step 2: Crush the gingersnap cookies into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin until no large pieces remain.
Step 3: Mix the cookie crumbs with melted butter and brown sugar in a medium bowl until the mixture resembles wet sand and holds together when pressed.
Step 4: Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it down evenly.
Step 5: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325°F.
Step 6: In a large bowl, beat the cream cheese on medium speed for 2-3 minutes until completely smooth and creamy, with no lumps.
Step 7: Add both sugars and beat for another 2 minutes until light and fluffy, scraping down the bowl sides as needed.
Step 8: Mix in the ground ginger, cinnamon, nutmeg, and cloves until evenly distributed throughout the cream cheese mixture.
Step 9: Add the molasses and vanilla extract, beating until fully incorporated and uniform in color.
Step 10: Add the eggs one at a time, beating on low speed after each addition just until combined—avoid overmixing to prevent too much air in the batter.
Step 11: Gently fold in the sour cream and heavy cream with a spatula until just combined and the filling is smooth.
Step 12: Pour the filling over the cooled crust, smooth the top with a spatula, and gently tap the pan on the counter a few times to release air bubbles.
Step 13: Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until the water comes about halfway up the sides of the springform pan.
Step 14: Bake for 65-75 minutes, until the edges are set but the center still wobbles slightly when you gently shake the pan.
Step 15: Turn off the oven and crack the door open about 4 inches, letting the cheesecake cool in the oven for 1 hour.
Step 16: Remove the cheesecake from the water bath and let it cool completely on a wire rack for about 2 hours at room temperature.
Step 17: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
Step 18: Before serving, run a thin knife around the edges, release the springform, and transfer the cheesecake to a serving plate.
Step 19: Top with whipped cream, a dusting of cinnamon, and candied ginger pieces if desired, then slice and serve.

Tips & Variations

For a smoother crust, pulse the gingersnap cookies in a food processor. If you want extra spice, add a pinch of ground cloves or allspice to the crust mix.
Use room temperature eggs and cream cheese to avoid lumps and ensure a creamy filling.
If you don’t have a springform pan, a deep cake pan will work, but line it with parchment paper for easier removal.
Try topping with caramel sauce or candied pecans for extra texture and flavor.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 5 days. To reheat slightly, let it sit at room temperature for 15-20 minutes before serving. You can also freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

A cheesecake with three clear layers sits on a white marbled cake stand. The bottom layer is a crumbly brown crust, the middle layer is a thick, creamy light beige cheesecake, and the top layer is a smooth, darker caramel-brown surface dusted lightly with cinnamon or cocoa powder. One slice is cut out, showing the smooth texture of the cheesecake inside. In the background, a plate with round cookies and some pinecones are slightly out of focus. The whole scene is set on a festive cloth with green pine branches and red star patterns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

You can, but you may get cracks on the surface and a less creamy texture. If you skip the water bath, placing a pan of water on the rack below the cheesecake to create steam can help.

How do I know when my cheesecake is done?

The edges should be set and slightly puffed, while the center still jiggles gently—about a 3-inch diameter wobble. It will firm as it cools, so avoid overbaking to keep it moist and creamy.