Gingerbread Cheesecake Spiced Crust (Printer-friendly)

Creamy cheesecake infused with warm gingerbread spices, nestled on a spiced cookie crust for cozy winter enjoyment.

# What You Need:

→ Crust

01 - 2 cups crushed ginger snap cookies
02 - 5 tablespoons unsalted butter, melted
03 - 1 tablespoon brown sugar
04 - ½ teaspoon ground cinnamon

→ Cheesecake Filling

05 - 24 ounces cream cheese, softened
06 - 1 cup packed brown sugar
07 - 3 large eggs, at room temperature
08 - ½ cup sour cream
09 - ⅓ cup heavy cream
10 - 2 tablespoons molasses
11 - 2 teaspoons ground ginger
12 - 1½ teaspoons ground cinnamon
13 - ½ teaspoon ground nutmeg
14 - ¼ teaspoon ground cloves
15 - ¼ teaspoon ground allspice
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Topping (optional)

18 - 1 cup whipped cream
19 - Gingerbread cookies for decoration

# How to Make It:

01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed ginger snap cookies, melted butter, brown sugar, and cinnamon in a medium bowl. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - Reduce oven temperature to 325°F.
05 - In a large bowl, beat cream cheese and brown sugar until smooth and fluffy.
06 - Add eggs one at a time, beating well after each addition.
07 - Mix in sour cream, heavy cream, molasses, vanilla extract, spices, and salt. Beat until just combined without overmixing.
08 - Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
09 - Place pan on a baking sheet and bake for 50 to 60 minutes, until edges are set but center remains slightly wobbly.
10 - Turn off oven, crack oven door, and let cheesecake cool inside for 1 hour.
11 - Remove cheesecake from oven, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
12 - Before serving, optionally garnish with whipped cream and gingerbread cookies.

# Expert Tips:

01 -
  • It combines the comforting spices of gingerbread with rich, creamy cheesecake like sharing a secret festive delight with a close friend
  • The spiced cookie crust adds a perfect crunch that keeps me coming back for seconds
02 -
  • Bring all dairy products to room temperature before you start for the smoothest cheesecake texture
  • Using freshly ground spices instead of pre-ground makes a noticeable difference in flavor depth
03 -
  • Beat the cream cheese and sugar just until fluffy; overmixing can cause cracks
  • Let the cheesecake cool gradually in the oven to prevent sudden temperature shock that makes cracks

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