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Gingerbread Cheesecake

This Gingerbread Cheesecake combines a creamy, rich cheesecake filling with warm gingerbread spices and a buttery gingerbread cookie crust. It is a festive holiday dessert that is perfect for Christmas gatherings and pairs beautifully with gingerbread cookies, clusters, and thumbprint cookies.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time: 6 hours
Total Time 7 hours 15 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 2 cups crushed gingerbread cookies
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon brown sugar
  • For the Cheesecake:
  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • ¼ cup molasses
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • For Topping:
  • 1 cup whipped cream
  • Crushed gingerbread cookies
  • Small gingerbread cookies optional
  • Ground cinnamon optional

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Mix the crushed gingerbread cookies, melted butter, and brown sugar until evenly combined.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake the crust for 8–10 minutes, then let it cool slightly.
  6. In a large bowl, beat the softened cream cheese and sugar until smooth.
  7. Add the sour cream, molasses, vanilla, ginger, cinnamon, nutmeg, cloves, and salt. Mix until combined.
  8. Add the eggs one at a time, mixing gently after each addition.
  9. Pour the cheesecake filling over the cooled crust and smooth the top.
  10. Bake for 55–70 minutes, until the edges are set and the center has a slight jiggle.
  11. Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes.
  12. Remove the cheesecake and let it cool completely at room temperature.
  13. Refrigerate for at least 6 hours, preferably overnight.
  14. Before serving, decorate with whipped cream, crushed gingerbread cookies, small gingerbread cookies, and a light sprinkle of cinnamon.
  15. Slice and serve chilled.

Notes

 
Use full-fat cream cheese for the creamiest cheesecake texture.
Make sure the cream cheese is softened before mixing.
Avoid overmixing after adding the eggs to reduce the chance of cracks.
Do not overbake; the center should still have a slight jiggle when removed from the oven.
Use real molasses for the best gingerbread flavor.
Gingerbread cookies make an excellent crust, but other crisp spiced cookies can also work.
For extra holiday flavor, add a little orange zest to the cheesecake filling.
Prepare the cheesecake up to 2 days ahead and keep refrigerated.
Store covered in the refrigerator for up to 5 days.
Serve with whipped cream, caramel sauce, or additional gingerbread cookie crumbs.