Name: Gingerbread Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 2 cups gingersnap crumbs (use a dry, crispy cookie); 2 tablespoons brown sugar; 6 tablespoons unsalted butter (85 grams), melted; 24 ounces full-fat, brick-style cream cheese (680 grams), softened to room temperature; 1/2 cup brown sugar (105 grams), dark preferred; 1/2 cup granulated sugar (100 grams); 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 2 tablespoons cornstarch (cornflour); 1/4 cup molasses (60 ml), not blackstrap; 2/3 cup sour cream (160 ml), full fat; 2 teaspoons vanilla extract; 3 large eggs, whisked; 1/3 cup unsalted butter (75 grams), cut into cubes; 1/2 cup brown sugar (105 grams), dark preferred; 1/2 cup whipping cream (120 ml) or heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup whipping cream (120 ml), cold; 2 teaspoons powdered sugar

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Introduction

This Gingerbread Cheesecake combines the warm spices of gingerbread with a rich, creamy texture that delights every bite. Topped with a luscious butterscotch sauce and whipped cream, it’s a perfect festive dessert to impress your guests or enjoy at home.

A slice of light brown, creamy cheesecake with a crumbly, dark brown crust sits on a white plate with a delicate floral pattern. The cheesecake has one thick layer of smooth filling and a thin crust layer at the bottom. On top, there is a thick swirl of white whipped cream, decorated with small sugar-covered red and purple berries and a small gingerbread man cookie standing upright in the cream. A silver fork with a bite-sized piece of the cheesecake rests next to the slice on the plate. In the background, part of the whole cheesecake is visible, also topped with whipped cream, berries, and gingerbread men. The setting includes a red and green plaid ribbon and a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gingersnap crumbs (use a dry, crispy cookie)
2 tablespoons brown sugar
6 tablespoons unsalted butter (85 grams), melted
24 ounces full-fat, brick-style cream cheese (680 grams), softened to room temperature
1/2 cup brown sugar (105 grams), dark preferred
1/2 cup granulated sugar (100 grams)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons cornstarch (cornflour or flour)
1/4 cup molasses (60 ml), do not use blackstrap molasses
2/3 cup sour cream (160 ml), full fat
2 teaspoons vanilla extract
3 large eggs, whisked
Boiling water (for the water bath)
1/3 cup unsalted butter (75 grams), cut into cubes
1/2 cup brown sugar (105 grams), packed, dark preferred
1/2 cup whipping cream (120 ml) or heavy cream (for sauce)
1 teaspoon vanilla extract (for sauce)
1/2 teaspoon salt (for sauce)
1/2 cup whipping cream (120 ml), cold (for whipped cream)
2 teaspoons powdered sugar (for whipped cream)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and lightly grease a 9-inch (23-cm) springform pan. Wrap the outside of the pan with an oven bag, tie it securely with the included key lock tie, then wrap it with aluminum foil at least four times to fully cover the bottom, sides, and seams.
Step 2: Prepare the crust by crushing the gingersnap cookies using a food processor or placing them in a freezer bag and crushing with a rolling pin. Combine the cookie crumbs, brown sugar, and melted butter. The mixture should feel like damp sand and hold together when squeezed.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven but keep the oven on.
Step 4: For the cheesecake filling, beat the softened cream cheese, brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, cloves, and cornstarch in a large bowl until smooth and creamy. Scrape down the sides and bottom of the bowl occasionally.
Step 5: Mix in the molasses, sour cream, and vanilla extract. With the mixer on low, slowly add the whisked eggs in batches until fully incorporated and no egg pieces remain.
Step 6: Pour the cheesecake batter over the baked crust. Place the wrapped springform pan in a large roasting pan and pour in boiling water to come about 1/2 to 1 inch up the sides of the springform pan.
Step 7: Bake for 50-60 minutes or until the top is just set with a slight wobble when nudged. Turn off the oven, open the door, and let the cheesecake cool inside for 20 minutes before removing it to cool further at room temperature.
Step 8: Once cooled, remove the springform pan from the water bath, cover with foil, and refrigerate for at least 6 hours or overnight to set completely.
Step 9: To make the butterscotch sauce, melt the cubed butter and brown sugar over low heat in a saucepan, stirring gently. Bring to a gentle boil for 1 minute.
Step 10: Carefully add the cream, continuing to stir. Bring the sauce to a gentle boil again for 3-4 minutes, then remove from heat. Stir in vanilla extract and salt. Set aside to cool slightly.
Step 11: For the whipped cream, beat the cold whipping cream and powdered sugar in a large bowl until soft peaks form.
Step 12: When ready to serve, run a sharp knife around the edges of the chilled cheesecake, then unclamp and remove the outer ring of the springform pan. If condensation appears on top, gently blot with a paper towel.
Step 13: Optionally, pipe whipped cream rosettes around the edges using a piping bag and decorate with small gingerbread cookies. Slice with a sharp knife, making sure to cut through the crust cleanly.
Step 14: Serve each slice with a drizzle of the prepared butterscotch sauce for an extra indulgent touch.

Tips & Variations

Use dry and crispy gingersnap cookies for the crust to achieve the perfect texture that holds together well.
Do not substitute blackstrap molasses; use mild molasses for a balanced flavor.
If you don’t have an oven bag, you can use heavy-duty aluminum foil and kitchen string to create a water bath wrap to prevent water from seeping in.
Add a pinch of ground cardamom or allspice to the cheesecake filling for an extra layer of warm spice complexity.
For a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives and adjust baking time accordingly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the butterscotch sauce in an airtight container in the fridge for up to a week and reheat gently before serving. Whipped cream is best used fresh but can be stored covered in the fridge for up to one day.

How to Serve

A round cheesecake with a thick, brown crust layer at the bottom and a smooth light brown filling on top is placed on a wooden board. Around the edge of the cheesecake, there is a ring of white whipped cream piped in large swirls. On top of the whipped cream, there are small gingerbread man cookies evenly spaced and groups of frosted red and purple cranberries. In the background, there are small gingerbread figures and Christmas decorations, all set on a wooden surface with a plaid ribbon in the foreground and a white bowl filled with more frosted cranberries on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to allow the flavors to meld and the texture to set firmly. Just prepare it completely and refrigerate until ready to serve.

Why use a water bath when baking cheesecake?

The water bath helps to regulate the baking temperature and adds moisture, preventing the cheesecake from cracking and ensuring a smooth, creamy texture.