Gingerbread Cheesecake Luscious Creamy (Printer-friendly)

Creamy cheesecake infused with warm spices on a crunchy spiced crust, ideal for cozy holiday moments.

# What You Need:

→ Crust

01 - 2 cups crushed gingersnap cookies
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt

→ Cheesecake Filling

06 - 24 ounces cream cheese, room temperature
07 - 1 cup packed brown sugar
08 - 1/4 cup unsulphured molasses
09 - 3 large eggs, room temperature
10 - 3/4 cup sour cream, room temperature
11 - 1 1/2 teaspoons ground ginger
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/2 teaspoon salt
16 - 2 teaspoons vanilla extract

→ Topping (optional)

17 - 1 cup heavy cream, cold
18 - 2 tablespoons powdered sugar
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 gingersnap cookies, melted butter, brown sugar, cinnamon, and salt. Press mixture firmly into the bottom of the pan. Bake for 8 minutes, then remove and cool slightly.
03 - Reduce oven temperature to 325°F.
04 - Beat cream cheese until smooth. Add brown sugar and molasses, mixing thoroughly.
05 - Add eggs one at a time, beating well and scraping the bowl’s sides after each addition.
06 - Blend in sour cream, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla until just combined; avoid overmixing.
07 - Pour filling onto the prepared crust. Tap gently to remove air bubbles.
08 - Place pan on a baking sheet and bake for 60 to 70 minutes until edges are set and center remains slightly jiggly.
09 - Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour, then remove and chill for at least 4 hours or overnight.
10 - Whip cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe over chilled cheesecake and decorate with gingerbread cookies.
11 - Slice and serve chilled.

# Expert Tips:

01 -
  • The creamy, spiced filling tastes like gingerbread and luxury had a delicious conversation.
  • It actually gets better after a day in the fridge, so you can make it ahead without stress.
  • One dessert that works for holiday tables, dinner parties, or quiet Tuesday nights.
02 -
  • Room temperature ingredients are not optional—cream cheese straight from the fridge will never fully incorporate, leaving grainy pockets in the filling.
  • That slight jiggle in the center when it comes out of the oven is your sign of success; a fully set cheesecake is an overcooked cheesecake.
  • The gradual cooling in the oven is what prevents cracks on top—rushing this step always shows.
03 -
  • Use a hot, wet knife (wiped between slices) for picture-perfect cuts that look homemade in the best way.
  • If you're nervous about cracks, place a water bath under the cheesecake during baking—set the springform pan inside a larger roasting pan filled with hot water halfway up the sides.

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