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.

A single slice of light brown cheesecake with a smooth texture sits on a white plate with a crumbly dark brown crust at the base. On top of the cheesecake slice is a layer of white whipped cream with some small brown crumbs sprinkled over it, and a small light brown gingerbread cookie shaped like a smiling little person stands upright in the whipped cream. Next to the slice on the plate are two additional gingerbread cookies lying flat. In the background, the rest of the cheesecake is visible on a white plate. The scene is set on a white marbled surface with some green pine branches and a red cloth adding a festive touch. A gold fork rests on the plate near the cheesecake slice. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Recipe
Top Tip
How to Serve Gingerbread Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Recipe

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.

The image shows a pumpkin cheesecake with three distinct layers on a white plate placed on a white marbled surface. The bottom layer is a dark brown crust, firm and crumbly. The thick middle layer is a smooth, creamy pumpkin-flavored cheesecake in a light brown-orange color. The top layer has piped swirls of white whipped cream spread around the edge of the cake, with small crumbles of brown topping sprinkled over the whipped cream and a few scattered on the cheesecake surface. The background is blurred but shows green foliage and red ornaments, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7

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!

Flat lay of a stack of round Biscoff cookies, a small mound of dark brown sugar, a small white bowl with ground cinnamon powder, a small white bowl with fine salt, a pat of salted butter, a large block of cream cheese, a small white bowl with thick molasses, a small white bowl with vanilla bean paste, a small white bowl with ground ginger, a small white bowl with ground nutmeg, a small white bowl with ground cloves, four whole brown eggs with clean shells, a small white bowl with heavy cream, a small white bowl with all-purpose flour, a small white bowl with malted milk powder, a small white bowl with powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

gingerbread cheesecake - Serving Suggestion

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:

Can I use regular cookies instead of Biscoff for the crust?

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.

Why does the cheesecake have a water bath during baking?

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.

Can I make the cheesecake without molasses?

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.

How do I avoid cracks on top of my cheesecake?

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.