Gingerbread Cheesecake

1 h 40 min | intermediate

Slice of gingerbread cheesecake on a white plate, showing a thick creamy spiced filling over a dark gingersnap crumb crust, topped with whipped-cream rosettes, cinnamon dusting, and a small gingerbread cookie; more cookies and part of the cake appear blurred in the background.

Recipe by Eunice Updated Dec 9, 2025

Prep Time	Cook Time	Total Time
30 min	1 h 10 min	1 h 40 min

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Introduction

This gingerbread cheesecake wraps all your favorite cozy holiday spices into one ultra-creamy, bakery-style dessert.

A crunchy gingersnap crust balances the silky, molasses-kissed filling, so every bite has sweet warmth and a little snap.

It’s perfect for Christmas, Thanksgiving, or any winter gathering when you want something more exciting than plain cheesecake.

Close-up of a slice of gingerbread cheesecake on a white plate, showing a thick, creamy filling on a dark gingersnap crumb crust. Two piped rosettes of whipped cream sit on top, dusted lightly with cinnamon or powdered sugar; a blurred whole cheesecake is in the background.

How to Make Gingerbread Cheesecake

Prep mode (keeps screen active)

Prepare pan and oven

Preheat your oven to 325°F and place a rack in the middle position.
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Lightly coat the inside of the pan with nonstick spray and set it aside.
Make the gingerbread crust

Stir the ginger snap crumbs, brown sugar, and cinnamon together in a medium bowl until evenly combined.
Pour in the melted butter and mix until the crumbs feel like damp sand and hold together when squeezed.
Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

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Bake and cool the crust

Bake the crust for 8 to 10 minutes, until fragrant and just starting to darken at the edges.
Transfer the pan to a wire rack and let the crust cool while you prepare the filling.
Beat the cream cheese base

In a large mixing bowl, beat the softened cream cheese with a mixer on medium speed until completely smooth.
Scrape down the bowl and beat in the granulated sugar and brown sugar until the mixture looks creamy.
Add sour cream, molasses, and flavorings

Add the sour cream, molasses, vanilla, cornstarch, ginger, cinnamon, nutmeg, cloves, and salt to the bowl.
Mix on low speed just until everything is blended and the batter looks uniform and glossy.

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Incorporate the eggs gently

Add the eggs one at a time, mixing on low speed after each just until the yolk disappears into the batter.
Avoid overmixing at this stage, which can whip in air and lead to cracks in the cheesecake.
Assemble the cheesecake

Pour the filling over the cooled crust, smoothing the top with a spatula so it spreads evenly to the edges.
Tap the pan gently on the counter a few times to release any large air bubbles.
Prepare the water bath

Place the foil-wrapped springform pan in a large roasting pan with high sides.
Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan.

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Bake the cheesecake

Carefully transfer the roasting pan to the oven and bake for 55 to 65 minutes.
The cheesecake is done when the edges look set but the center still jiggles slightly when you nudge the pan.
Cool gradually

Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 45 minutes.
Remove the roasting pan from the oven, then lift out the cheesecake and discard the water.
Run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides.
Let the cheesecake cool completely on a wire rack until it reaches room temperature.
Chill until firm

Cover the pan loosely and refrigerate the cheesecake for at least 6 hours, or overnight for the cleanest slices.

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Add toppings and serve

Just before serving, pipe or spoon whipped cream on top and decorate with extra ginger snap cookies.
Finish with a light sprinkle of cinnamon over the whipped cream for extra holiday aroma and color.

Gingerbread cheesecake on a white plate with one slice removed, showing a thick creamy filling over a brown gingersnap crust. The top is ringed with piped whipped cream rosettes dusted with cinnamon, with cinnamon sticks blurred in the background.

Substitutions

Use graham crackers plus spices instead of ginger snap cookies: Use graham cracker crumbs and increase the ginger and cinnamon slightly for a softer, less snappy crust with milder spice. The flavor feels more classic cheesecake, while still giving warm gingerbread notes.
Swap sour cream with full-fat Greek yogurt: Full-fat Greek yogurt adds the same tangy creaminess and keeps the texture rich, with a slightly lighter feel. Avoid nonfat yogurt, which can make the filling watery and less silky.
Use dark brown sugar instead of light brown sugar: Dark brown sugar deepens the molasses flavor and gives the cheesecake a slightly darker color and richer caramel notes. This pairs especially nicely with very spicy ginger snaps and strong coffee on the side.

Tips

Bring every cold ingredient to room temperature: Softened cream cheese and room-temperature eggs blend smoothly and prevent lumps, giving the cheesecake a silky, even texture. Cold ingredients resist mixing and encourage overbeating, which can add air and cause cracks.
Seal the pan well for the water bath: Wrap the bottom and sides of the springform pan in overlapping foil to block any water seeping in. If your pan leaks easily, also place it inside a slightly larger cake pan before setting in the water.
Do not overbake: Remove the cheesecake while the center still has a soft jiggle, since it continues to firm as it cools. Overbaking tightens the proteins and leads to a dry, crumbly texture instead of creamy slices.
Slice with a hot, clean knife: Dip a sharp knife in hot water, wipe it dry, then cut, repeating between slices for neat edges. This works especially well when serving for parties or gifting tidy wedges on dessert platters.
Plan plenty of chilling time: Cheesecake needs several hours in the fridge for the structure to set and flavors to develop fully. Bake the day before serving if possible, and add the whipped cream right before you slice.

Nutrition Facts ^*

Energy	446	kcal
Protein	6	g
Total Fat	29	g
Carbohydrates	40	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep my cheesecake from cracking on top?: Use the water bath, avoid overmixing the batter, and stop baking while the center still jiggles slightly. Cool the cheesecake gradually in the turned-off oven to prevent a sudden temperature shock.
My crust turned out crumbly and loose; what went wrong?: The crumbs may have needed more melted butter or a firmer press into the pan. Next time, squeeze some crumbs in your hand; they should hold together before you press them into place.
Can I make this gingerbread cheesecake without a water bath?: Yes, you can bake it without a water bath, but the texture may be slightly drier and cracks more likely. Place a pan of hot water on the rack below to add some moisture and gentle steam.
How long does this cheesecake keep in the refrigerator?: The cheesecake keeps well, covered, in the refrigerator for about 4 to 5 days. Wait to add whipped cream until the day you plan to serve for the freshest look and texture.
Can I freeze gingerbread cheesecake?: Yes, chill it fully, then wrap the whole cheesecake or individual slices tightly in plastic and foil. Freeze for up to two months, then thaw overnight in the fridge before serving and adding whipped cream.