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slice of gingerbread cheesecake on white plate

Gingerbread Cheesecake

  • Author: Melissa Riker
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


Units Scale


  • 2 1/2 cups crushed gingersnap cookies
  • 1/2 cup brown sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • (3) 8-ounce packages of cream cheese
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup molasses


  • Caramel Sauce
  • Extra crushed ginger snaps


  1. Preheat the oven to 350 degrees Fahrenheit. Line a spring-form pan with parchment paper.
  2. In a bowl, add the crushed ginger snaps, brown sugar, and melted butter. Mix together with a fork until combined. Pour the mixture into the springform pan (affiliate link) and press firmly into the bottom of the pan.
  3. Bake crust 5 minutes. Remove from the oven and let cool completely on a wire rack.
  4. While the crust is cooling, add cream cheese to a separate large mixing bowl. Beat with a hand mixer until creamy and lump-free. Add the sugar and brown sugar and mix into the cream cheese.
  5. Add the cinnamon, nutmeg, and ginger. Blend together until combined
  6. Add each egg, one at a time, mixing in between each addition.
  7. Add molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
  8. Place the springform pan (affiliate link) on a baking sheet. Pour the cheesecake filling into the pan and spread evenly, smoothing with the back of a spoon if necessary.
  9. Bake for 60  minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
  10. Turn off the oven off and open the door slightly. Leave the cheesecake in the oven foe an additional 60 minutes.
  11. Remove the cheesecake from the oven and allow to cool to room temperature. Place in the refrigerator for 4 hours or overnight.
  12. Top with an optional layer of caramel sauce and additional gingersnap crumbs.



Keywords: gingerbread cheesecake

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