Gingerbread Cheesecake

The most festive Gingerbread Cheesecake! Filled with warming spices and topped with freshly whipped cream make this Christmas dessert irresistible!

Cheesecake is always a favourite dessert and this Gingerbread Cheesecake doesn’t disappoint! It’s rich and creamy while also being light and not too sweet, filled with spice it makes a perfect dessert on Christmas Day!

The cheesecake is made up of a delicious ginger biscuit base and a creamy gingerbread filling. It’s filled with all the good holiday spices to get you in the Christmas spirit!

You don’t need a water bath or any fuss with this recipe. It’s simple and easy to follow even if you’ve never made a baked cheesecake before!

Why this is the BEST Gingerbread Cheesecake

• Simple and easy to make
• Irresistibly creamy
• Perfect Christmas dessert
• Can be made a day or two ahead of time

Christmas Cheesecake

My favourite part of this cheesecake is it can be made in advance, by a day or two, and kept in the fridge until you’re ready to serve. This makes it perfect for Christmas day when it’s so much easier to have everything pre prepared.

If you’re on the hunt for a no bake cheesecake check out my No Bake Candy Cane Cheesecake which is just as delicious as this one!

Gingerbread Cheesecake Ingredients

• 9oz / 250g Ginger Biscuits / cookies
• 1 Stick / 8 Tbsp / 115g Butter
• 24oz / 675g Cream Cheese
• 3 Eggs
• 1 Cup / 200g Brown Sugar
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1/4 Cup / 80g Molasses
• 1 tsp Vanilla Extract

How to Make Gingerbread Cheesecake

Preheat the oven to 180C / 350F and line and grease a 20cm or 8″ springform cake pan.

Base

Crush the biscuits/cookies using a food processor or a large bag and a heavy object like a rolling pin or frying pan. Transfer the crumbs to a medium sized mixing bowl.

Melt the butter in the microwave or in a small saucepan over low heat. Pour over the biscuit crumbs and use a wooden spoon to combine the ingredients together.

Pour the mixture out into the lined cake pan and use the back of a spoon to press it into an even layer, coming 2/3 the way up the sides of the cake pan. Transfer to the fridge to set while making the filling.

Gingerbread Filling

Add the room temperature cream cheese and brown sugar to a medium sized mixing bowl or the bowl of your stand mixer.

Beat the cream cheese and sugar together for 3-4 minutes or until light and smooth.

Crack in the eggs, one at a time, beating well in between each addition. Scrape down the sides of the bowl a few times to make sure all of the ingredients are combined evenly.

Add the molasses, ground ginger, cinnamon and nutmeg. Mix again until combined.

Pour the cheesecake filling into the cake pan on top of the base.

Place in the oven for 50-55 minutes or until the cheesecake only slightly jiggles in the center.

Let it cool completely in the pan, before transferring to the fridge for at least 2-3 hours.

Serving

Remove the sides of the cake pan and peel the paper off the bottom oif the cheesecake. Transfer to a serving plate.

Cut slices of the cheesecake using a sharp knife, cleaning in between.

Top each slice of cheesecake with some freshly whipped cream and a little sprinkle of cinnamon.

FAQ

How do I know when the gingerbread cheesecake has finished baking?

For the perfect cheesecake texture, remove the cheesecake from the oven when only the center slightly jiggles. For this recipe that is between 50-55 minutes but all ovens are different so keep an eye on it after 45 mins.

How to store the cheesecake

Store the gingerbread cheesecake in an airtight container in the fridge for up to 5 days. The cheesecake can be served refrigerated or at room temperature.

More Gingerbread Recipes

• Gingerbread House + template
• Gingerbread Pancakes
• Gingerbread Cupcakes with Cream Cheese Frosting
• Gingerbread French Toast