There’s something truly magical about combining the warm spices of gingerbread with the creamy richness of cheesecake. This Gingerbread Cheesecake Recipe brings those two beloved desserts together in a wonderfully cozy treat you’ll want to make again and again.
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Why You'll Love This Recipe
I still remember the first time I made this Gingerbread Cheesecake Recipe during the holidays—it instantly became a family favorite! The blend of spiced warmth and smooth indulgence feels like a warm hug on a chilly evening.
- Irresistible Flavor Fusion: Combines traditional gingerbread spices with creamy cheesecake for a unique twist.
- Rich and Creamy Texture: The silky filling balances perfectly against a buttery, spiced cookie crust.
- Impressive Yet Simple: Despite its gourmet feel, the recipe is straightforward and approachable.
- Perfect for Holidays and Gatherings: It looks stunning served up and always delights guests.
Ingredients & Why They Work
The magic of this Gingerbread Cheesecake Recipe lies in how each ingredient plays its part—creating a harmonious blend of sweet, spicy, and creamy. Picking quality spices and full-fat dairy really makes the difference, so don’t skimp here!
- Biscoff Cookies: These give a deep caramel flavor and sturdy crust that holds the filling well.
- Dark Brown Sugar: Adds molasses-like richness that enhances the gingerbread spices.
- Ground Cinnamon, Ginger, Nutmeg, Cloves: Classic warm spices that define gingerbread’s comforting aroma.
- Cream Cheese: The silky base for the filling that must be at room temperature for smooth blending.
- Molasses: For authentic depth and a touch of smoky sweetness.
- Vanilla Bean Paste: Adds a fresh, aromatic sweetness more intense than extract.
- Heavy Cream: Makes the filling luxuriously creamy and helps with perfect texture.
- All-Purpose Flour & Malted Milk Powder: Provide structure without compromising creaminess.
- Whipped Cream and Gingerbread Cookies (for topping): For a festive finish and added texture.
Make It Your Way
I love tweaking this Gingerbread Cheesecake Recipe according to the season or my mood. Sometimes I add a splash of bourbon to the filling for a boozy twist, or sprinkle chopped crystallized ginger on top for an extra zing.
- Variation – Vegan Twist: I’ve experimented by swapping cream cheese and cream with plant-based alternatives; it’s yummy but needs a bit more thickener.
- Spice Level: Feel free to adjust the ginger and cloves—if you like it extra spicy, double the ginger and add a pinch of cayenne!
- Crust Swap: You can swap Biscoff cookies for ginger snaps or graham crackers, depending on what you have handy.
Step-by-Step: How I Make Gingerbread Cheesecake Recipe
Step 1: Prepare a Cozy Spiced Crust
Preheat your oven to 300°F and get your 9-inch springform pan ready by wrapping the bottom with aluminum foil—this prevents leaks during baking. Then, pulse the Biscoff cookies in a food processor until you get crumbly, fine pieces. Mix in melted butter, dark brown sugar, cinnamon, and salt until it all sticks together when pressed. Press this mixture firmly into the bottom and about an inch up the sides of your pan—don’t be shy, you want a sturdy base! Bake it for 10 minutes and let it cool while you whip up your filling.
Step 2: Whip Up the Flavor-Packed Filling
Use a stand mixer with a whisk attachment if you can—it makes this so much easier. Start by creaming the softened cream cheese until fluffy, then add brown sugar, molasses, vanilla bean paste, and all those warm spices. Mix until smooth, scraping the bowl occasionally. Add eggs one by one, mixing thoroughly to avoid lumps. Pour in heavy cream for creaminess, then sift in flour and malted milk powder to help hold it all together. Don’t overmix here; just combine until smooth.
Step 3: Bake with Patience and Care
Place your springform pan on a rimmed baking sheet and pour in about 3 cups of water around it to create a water bath. This helps keep your cheesecake moist and crack-free. Bake at 300°F for about 80 to 90 minutes. The center should jiggle just like Jell-O—not liquidy, but not fully set either. Once done, switch off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door open for 15 more. This slow cooling reduces cracking and keeps the texture perfect. When fully cooled, pop it in the fridge overnight—this step is key for that melt-in-your-mouth feel.
Step 4: Finish with Festive Whipped Cream
Just before serving, whip the heavy cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form. Pipe it around the edges and garnish with mini gingerbread cookies to add charm and crunch. Trust me, this final touch will have everyone asking for seconds.
Top Tip
After making this Gingerbread Cheesecake Recipe multiple times, I’ve picked up a few tricks to help you get that perfect slice every time.
- Warm Knife Slicing: Run your knife under hot water before slicing, then wipe it dry. It glides smoothly through the cheesecake, giving neat, clean slices.
- Room Temperature Ingredients: Using room temp cream cheese and eggs avoids lumps and helps create that silky texture.
- Water Bath Magic: Don’t skip the water bath—it keeps the cheesecake moist and helps prevent cracks.
- Overmixing Caution: Mixing too much once you add the flour can lead to dense cheesecake; just mix enough to combine.
How to Serve Gingerbread Cheesecake Recipe
Garnishes
I’m all about keeping garnishes simple so the cheesecake shines. Freshly whipped cream spiced lightly with cinnamon and a circle of tiny gingerbread men around the edge is my go-to. Sometimes, I dust a little extra cinnamon or nutmeg on top for that final cozy touch.
Side Dishes
Serve slices with a warm cup of chai or mulled cider for a full-on festive vibe. I’ve also paired this cheesecake with spiced pears or a simple cranberry compote for a nice contrast between tart and sweet.
Creative Ways to Present
For holiday parties, I’ve layered the filling into small mason jars topped with mini gingerbread cookies—so cute and portable! Another fun presentation is adding edible gold leaf flakes or chopped candied ginger for sparkle and extra flavor.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake securely with plastic wrap and store it in the fridge. It keeps well for up to five days—and honestly, that's generous because it tends to disappear fast at my house!
Freezing
If you want to make it way in advance, you can freeze the cheesecake (without the whipped topping). Wrap tightly in plastic and foil, then freeze for up to one month. Just thaw overnight in the fridge before serving.
Reheating
I usually enjoy this cheesecake chilled, but if you want to serve it a little warmer, bring it to room temperature for about 30 minutes before slicing. Avoid microwaving as it can ruin the texture.
Frequently Asked Questions:
Yes! Ginger snap cookies or graham crackers can be used as alternatives. They’ll still give a deliciously spiced base to the cheesecake. Just make sure to press the crumbs firmly to create a solid crust.
The water bath helps regulate the baking temperature around the cheesecake, preventing it from drying out and cracking. It creates a moist, even heat environment which is perfect for creamy cheesecakes like this Gingerbread Cheesecake Recipe.
Molasses adds that rich, deep flavor essential for gingerbread, but if you don’t have any, you can try substituting with dark corn syrup or maple syrup. The taste will be slightly different, but still delicious.
Several factors help: Using a water bath, baking at a low temperature, slowly cooling the cheesecake with the oven door closed, and not overmixing the batter. Also, avoid opening the oven door too often during baking. Following these steps will minimize cracking.
Final Thoughts
This Gingerbread Cheesecake Recipe is one of those rare desserts that feels both special and comforting at the same time. It’s perfect for sharing with loved ones or treating yourself during the colder months. Give it a try—you’ll love how those cozy spices and creamy texture come together to make something truly memorable.
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Gingerbread Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 10 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Gingerbread Cheesecake combines the festive flavors of gingerbread spices with creamy cheesecake for a perfect holiday dessert. With a crunchy Biscoff cookie crust, spiced molasses filling, and a dollop of cinnamon whipped cream topped with gingerbread cookies, it’s a deliciously festive treat that will wow your guests.
Ingredients
Crust
- 32 Biscoff cookies 250g (1 (8.8oz.) package)
- 2 tablespoons dark brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons salted butter melted
Filling
- 32 ounces cream cheese 904g room temperature
- 1½ cups dark brown sugar 300g packed
- ¼ cup molasses 60mL
- 1 tablespoon vanilla bean paste
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 4 large eggs room temperature
- ¾ cup heavy cream 175mL room temperature
- ⅓ cup all-purpose flour 43g
- 2 tablespoons malted milk powder 20g
Toppings
- 1 cup heavy cream 240mL
- ¼ cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Gingerbread cookies optional
Instructions
- Prepare Crust: Preheat the oven to 300°F. Wrap the bottom and sides of a 9-inch springform pan tightly with aluminum foil in a criss-cross pattern to prevent water leaks. Process the Biscoff cookies into fine crumbs in a food processor, then add melted butter, dark brown sugar, cinnamon, and salt. Pulse until the mixture sticks when pressed.
- Form and Bake Crust: Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the springform pan using your palm or the bottom of a glass. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.
- Mix Filling: In a stand mixer with whisk attachment, beat cream cheese on medium-high speed for 1 minute. Scrape down the bowl. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves. Mix on medium speed until well combined for 3 to 4 minutes.
- Add Eggs: Add eggs one at a time, mixing thoroughly after each addition to fully incorporate.
- Add Cream and Dry Ingredients: Pour in heavy cream and mix until mostly combined. Scrape bowl sides and bottom, then mix again briefly. Sift in flour and malted milk powder and mix on medium speed for 20 seconds. Scrape and fold once more manually with a spatula.
- Prepare Water Bath: Place the springform pan on a large rimmed baking sheet. Pour the filling over the crust. Pour 3 cups of hot water into the baking sheet outside the springform pan to create a water bath, which helps prevent cracks.
- Bake Cheesecake: Bake at 300°F for 90 minutes or until the center jiggles slightly like jell-O but not liquid. Once done, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool gradually.
- Cool and Chill: After 30 minutes, crack the oven door and let the cheesecake cool an additional 15 minutes. Remove from oven, transfer pan to a wire rack, and let cool completely at room temperature. Refrigerate overnight to set fully.
- Prepare Topping: Using the stand mixer whisk attachment, whip heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form.
- Serve: Pipe the whipped cream around the edge of the chilled cheesecake. Decorate with gingerbread cookies if desired. Slice and enjoy your festive dessert!
Notes
- Warm your knife under hot water and dry it before slicing to achieve perfect, clean cuts without cracking the cheesecake.
- Ensure all dairy ingredients and eggs are at room temperature for smoother mixing and better texture.
- Wrapping the springform pan in foil is essential to prevent water from the water bath leaking into the crust and filling during baking.
- The water bath is key to gentle baking that prevents cracking and results in a silky texture.
- If you don’t have malted milk powder, you can substitute with an equal amount of all-purpose flour or omit it; it adds a subtle malt flavor but isn’t essential.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
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