Festive Christmas Gingerbread Cheesecake Recipe with Spiced Crust

The holiday season is a time for indulgence and celebration, and what better way to spread joy than with a decadent Christmas gingerbread cheesecake? This festive dessert combines the warm flavors of gingerbread with the creamy richness of cheesecake, creating a show-stopping treat that will delight your family and friends.

As an avid baker, I've experimented with countless cheesecake recipes over the years, but this Christmas gingerbread cheesecake has become a beloved tradition in my household. The first time I attempted this dessert, I was captivated by the aroma of freshly baked gingerbread wafting through the kitchen. The combination of spices and molasses instantly transported me to a winter wonderland.

One of the secrets to a successful gingerbread cheesecake is achieving the perfect balance of flavors. The gingerbread crust provides a sturdy and slightly spicy base, while the creamy cheesecake filling adds a luscious and tangy contrast. Topped with a dollop of whipped cream and a sprinkle of cinnamon, this dessert is a true holiday showstopper.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Dietary Restrictions
• Equipment
• Storage
• Pro Tips
• Festive Christmas Gingerbread Cheesecake Recipe with Spiced Crust
• Comments

Ingredients

Gingerbread Crust

• Gingersnap cookies — 2 cups, crushed
• Unsalted butter — 6 tablespoons, melted
• Ground ginger — 1 teaspoon
• Ground cinnamon — 1 teaspoon
• Ground cloves — ½ teaspoon
• Granulated sugar — 2 tablespoons
• Salt — ¼ teaspoon

Cheesecake Filling

• Cream cheese — 24 ounces, softened
• Granulated sugar — 1 cup
• Sour cream — 1 cup
• Eggs — 3 large
• Molasses — ¼ cup
• All-purpose flour — 2 tablespoons
• Ground ginger — 1 teaspoon
• Ground cinnamon — 1 teaspoon
• Ground cloves — ½ teaspoon
• Vanilla extract — 1 teaspoon
• Salt — ¼ teaspoon

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

2. In a mixing bowl, combine the crushed gingersnap cookies, melted butter, ground ginger, ground cinnamon, ground cloves, granulated sugar, and salt for the gingerbread crust. Mix until well combined.

3. Press the mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crust down.

4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

5. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.

6. Add the sour cream, eggs, molasses, all-purpose flour, ground ginger, ground cinnamon, ground cloves, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined, making sure not to overmix.

7. Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Smooth the top with a spatula.

8. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

9. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

10. Remove the cheesecake from the oven and let it cool completely at room
    temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.

11. Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream and a sprinkle of cinnamon, if desired.

Substitutions

• Gingersnap cookies — If you don't have gingersnap cookies on hand, you can substitute an equal amount of graham cracker crumbs for the crust. The flavor will be slightly different, but equally delicious.

• Molasses — Molasses add a distinct flavor to the cheesecake, but if you don't have any on hand, you can substitute an equal amount of maple syrup or honey for a different twist.

• Sour cream — If you prefer a tangier cheesecake, you can substitute Greek yogurt for the sour cream. The texture will be slightly different, but still delightful.

• Ground cloves — If you're not a fan of cloves, you can omit them from the recipe or substitute them with an equal amount of allspice for a slightly different flavor profile.

Variations

• Chocolate swirl — For a decadent twist, melt some dark chocolate and swirl it into the cheesecake filling before baking. The combination of gingerbread and chocolate is simply divine.

• Caramel drizzle — Elevate the flavors by drizzling caramel sauce over the top of the cheesecake before serving. The sweet and buttery caramel complements the spiced gingerbread perfectly.

• Orange zest — Add a burst of citrus by incorporating the zest of an orange into the cheesecake filling. The bright and refreshing flavor pairs beautifully with the warm spices.

Dietary Restrictions

• Gluten-free — To make this cheesecake gluten-free, substitute gluten-free gingersnap cookies or gluten-free graham cracker crumbs for the crust. Ensure that all other ingredients used are certified gluten-free.

• Vegetarian — This cheesecake is vegetarian-friendly as it does not contain any meat or animal by-products.

• Low-sugar — If you prefer a lower-sugar option, you can reduce the amount of granulated sugar in both the crust and the filling. Alternatively, you can use a sugar substitute that is suitable for baking.

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Spatula
• Whisk
• Oven

Storage

• Once cooled, cover the cheesecake with plastic wrap or transfer it to an airtight container.

• Refrigerate the cheesecake for up to 5 days.

• For longer storage, you can freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.

Pro Tips

• Gingersnap cookies — Use store-bought gingersnap cookies for convenience, or try making your own for an extra special touch. The homemade cookies will add an unparalleled freshness to the crust.

• Room temperature ingredients — Ensure that the cream cheese, eggs, and sour cream are at room temperature before starting. This will result in a smoother and creamier cheesecake filling.

• Baking time — Keep a close eye on the cheesecake during the last few minutes of baking. The center should still have a slight jiggle when you remove it from the oven. Overbaking can lead to a dry and cracked cheesecake.

• Water bath — To prevent cracks on the surface of the cheesecake, you can place the springform pan in a larger baking dish filled with hot water. This gentle heat and moisture help create a more even baking environment.

• Chill overnight — For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows the flavors to meld together and the cheesecake to set properly.