Gingerbread Cheesecake

Gingerbread cheesecake is the ultimate holiday dessert mash-up, combining warm, spiced gingerbread flavors with rich, creamy cheesecake in every bite. If you love festive treats that feel extra special but are still totally doable at home, this cozy dessert is one you’ll want to keep baking all season long!

When two holiday favorites join forces to create one truly show-stopping dessert, the result is gingerbread cheesecake!

With warm spices, rich creaminess, and that unmistakable gingerbread flavor (thanks to the gingersnap crust), this festive cheesecake is guaranteed to steal the spotlight at any holiday gathering.

Cheesecake gets a bad reputation for being difficult to make, but as I showed with my addictive Peppermint Cheesecake, it’s much easier than most people give it credit for!

If you love cozy holiday desserts, this recipe fits right in alongside other seasonal favorites like eggnog cookies and peppermint hot chocolate. It’s the perfect dessert to serve after a festive meal or bring to a holiday party when you want something that feels both classic and extra special.

If you want to serve an impressive holiday dessert without unnecessary stress, you have to try this gingerbread cheesecake! Whether you’re baking for Christmas, a winter celebration, or just because you love gingerbread, this recipe is one you’ll come back to year after year.

If you want more heavenly holiday cheesecake recipes, try my Easy Cranberry Cheesecake or Raspberry Cheesecake.

Gingerbread Cheesecake Ingredients

Here are some of the key ingredients you’ll need for this amazing cheesecake! Please refer to the handy printable recipe card below for full recipe details, including exact ingredient measurements.

• Gingersnap Cookies – I like to use a food processor or blender to finely crush the gingerbread cookies.
• Unsalted Butter – Using unsalted butter allows you to control the amount of salt being used in combination with the other ingredients.
• Cream Cheese – Allow the cream cheese to come to room temperature on the counter for 1 to 2 hours before preparing the recipe. Use the blocks of cream cheese, not the whipped cream cheese.
• Sugar – Brown sugar and honey provide a rich, moist texture to the cheesecake and caramelized top.
• Eggs – I use large eggs. Place them on the counter and allow them to come to room temperature. They mix with the other ingredients more smoothly.
• Heavy Cream – The cream will help add richness and moisture to your cheesecake while also giving it a smooth and creamy texture.
• Seasonings – Ground ginger, ground cinnamon, ground nutmeg, and allspice really make this cheesecake shine.
• Vanilla Extract – One of the best “secret ingredients,” this time to add more depth of flavor to the cheesecake or pretty much any dessert.

Helpful Kitchen Tools

• 8″ Springform pan
• Food processor

How To Make Gingerbread Cheesecake

Follow these simple directions to make the best Christmas cheesecake!

• Preheat the Oven – Preheat your oven to 325°F (163°C).
• Grease Pan – Grease an 8-inch springform tin pan.
• Make the Crust – Crush the gingersnaps. Mix with melted butter. Stir until combined. Press the gingerbread cookie crumbs firmly into the bottom of the springform pan.
• Prepare the Filling – Beat together the cream cheese and brown sugar in a large bowl with a stand mixer or hand mixer until the mixture is smooth. Add in one egg and mix. Add in the second egg mix thoroughly. Finally, mix in heavy cream, spices and honey.
• Fill Crust with cheesecake filling – Pour the cheesecake batter over the gingerbread crust.
• Bake cheesecake – Bake gingerbread cheesecake for about 55-55 minutes or until the center of the cheesecake is mostly set (you should only see a slight jiggle).
• Cool and Refrigerate – Allow the cheesecake to cool in the turned-off oven for about an hour, then place it in the fridge for at least 3 hours.

Gingerbread Cheesecake Notes And Expert Tips

Use these tips to help your new favorite holiday dessert turn out perfectly every time!

• Overmixing – Stirring or mixing too vigorously will add air into your batter, and that can cause the cheesecake to crack during the cooking process. If using an electric mixer, turn on medium-low or medium speed.

• Full-fat cream cheese is better for cheesecake, because it provides the signature creamy, dense, and smooth texture, while low-fat versions add excess moisture, leading to a runnier, less rich, or even watery result because the fat is replaced with water and stabilizers

• Room temperature ingredients – I highly recommend setting out the butter, cream cheese, and eggs for about an hour to allow them to come to room temperature before mixing all the ingredients. This will make a huge difference in the texture and creaminess of the cheesecake.

• Cheesecake air bubbles happen mostly from overmixing the batter, which whips in air, and from sudden temperature changes during baking or cooling, causing trapped air to expand and then collapse, leading to cracks or pockets as the cake sets. Using room-temperature ingredients and a water bath helps prevent this by creating a smooth, stable batter that bakes gently, reducing puffing and cracking caused by excess air. 

• Baking the cheesecake – Bake at the temperature provided in the recipe. Do not adjust the temperature during the baking process. This will keep the cheesecake from cracking. In addition, do NOT open the door while the cheesecake is baking. When you open the door, the consistent heat escapes, and the temperature in the oven drops, which will hinder your cheesecake from baking evenly.

• Chill – Make sure you allow the cheesecake to fully cool at room temperature before placing it in the refrigerator for the suggested cooling period. Cooling it at room temperature will help prevent cracking and will also ensure that it sets up properly. Once you place it in the refrigerator, it helps to firm the filling and keeps the cheesecake safe from early spoilage.

How to Tell When Your Cheesecake is Done

Leave the oven door closed for the full cooking time. At the 50-minute cooking time, check the cheesecake by lightly jiggling the springform pan while it is still in the oven. The cheesecake should be slightly jiggly but not still in a liquid form.

If you feel like it is still undercooked, leave it in the oven and bake for an additional 5 – 10 minutes before checking again.

How to Prevent Cheesecake from Cracking

The ultimate goal for cheesecake is to have it smooth with no cracks! If it does crack, just cover it with a garnish, and it will still taste amazing.

But the goal is to avoid that, and letting your cheesecake cool in the oven will go a long way toward hitting that goal.

One of the biggest reasons cheesecakes crack is the drastic temperature change between the hot oven and the much cooler kitchen. When your cheesecake is done cooking, turn off the oven and leave it in the oven for another hour until the oven has cooled down!

Do not open the door. I repeat – DO NOT open the door while it’s cooling.

Once the oven and the cheesecake are cooled, remove from the oven. I like to set the cheesecake out on the counter for another hour or two (if I have time) before wrapping it up and putting it in the fridge overnight or for a few hours.

Toppings To Try

Here are some other delicious ways to adjust this recipe to fit your needs or preferences!

• Caramel – Drizzle the cheesecake with some warm caramel.

• Chopped Nuts – Sprinkle some chopped or candied nuts, such as pecans, on top for a yummy crunch.

• Whipped Cream – Pipe on some whipped cream and sprinkle with a little bit of the crushed gingersnaps. YUM!

• Top with ice cream – a delicious gingerbread ice cream would taste incredible!

Make It Gluten-Free 

There are several great options for gluten-free gingersnap cookies. Look for them in your favorite grocery store or order online.

The rest of the ingredients are naturally gluten-free!

Make It Dairy-Free

The unsalted butter can be replaced with unsalted vegan or plant butter.

You should also be able to find vegan or plant-based heavy cream and cream cheese in your local grocery store.

Make it Sugar-Free

Replace the brown sugar with equal parts of brown sugar substitute, such as Swerve, Truvia, or Lakanto Monk Fruit Sweetener.

You will also need to find a brand of sugar-free gingersnaps that suits your taste. There are several great options to pick from. Check your local grocery store, or you can also order online.

Some vanilla extracts contain sugar, but generally, pure vanilla extract is the best alternative.

Gingerbread Cheesecake Storage

Leftover cheesecake is just as much of a treat as freshly baked! Here are some helpful tips to help you keep it fresh as long as possible.

• Refrigerate – This gingerbread cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 6 – 7 days.
• Freezer – This is a freezer-friendly recipe! Wrap the cheesecake tightly in plastic wrap and place it in an airtight container or freezer bag. To serve, thaw it overnight in the refrigerator before adding any toppings. 

More Easy and Delicious Holiday Desserts To Try

• Pecan Pie Pumpkin Cheesecake Dessert (With Topping)
• The Best Easy Pumpkin Crisp Recipe
• Easy Strawberry Santas (Healthy Cheesecake Dessert)
• Spice Eggnog Cake Recipe
• Grinch Cookies

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