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Gingerbread Cheesecake Recipe

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★★★★★

4.9 from 89 reviews

This decadent Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake filling. Featuring a crunchy gingersnap cookie crust and topped with a luscious homemade butterscotch sauce and whipped cream, this dessert is perfect for festive occasions or cozy nights in. The cheesecake is baked in a water bath to achieve a smooth, silky texture with just the right wobble.

Ingredients

Scale

Gingersnap Crust

  • 2 cups gingersnap crumbs (use a dry, crispy cookie)
  • 2 tablespoons brown sugar
  • 6 tablespoons unsalted butter (85 grams), melted

Gingerbread Cheesecake Filling

  • 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

Butterscotch Sauce

  • 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

Whipped Cream

  • 1/2 cup whipping cream (120 ml), cold
  • 2 teaspoons powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch (23-cm) springform pan. Wrap the outside of the pan with an oven bag, secure it with the key lock tie, then wrap the entire pan in aluminum foil at least 4 times to ensure full coverage on bottom and sides.
  2. Prepare Gingersnap Crust: Crush the gingersnap cookies using a food processor or place them in a freezer bag and crush with a rolling pin until fine crumbs form. Mix the crumbs with brown sugar and melted butter until the mixture resembles damp sand and holds together when pressed.
  3. Form and Bake Crust: Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove from oven but keep the oven on.
  4. Mix Cheesecake Filling: In a large bowl, beat softened cream cheese with brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth and creamy, scraping down sides occasionally. Add molasses, sour cream, and vanilla extract, mixing to combine. Slowly incorporate whisked eggs on low speed until fully incorporated and smooth.
  5. Assemble and Bake Cheesecake: Pour the cheesecake batter over the baked crust. Place the pan (still wrapped in foil and oven bag) into a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1/2 to 1 inch up the sides of the springform pan. Bake for 50-60 minutes until the top is just set with a slight wobble when nudged.
  6. Cool Cheesecake: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 20 minutes. Then remove and cool to room temperature on the counter.
  7. Chill Cheesecake: After cooling, remove the cheesecake from the water bath, keep it in the springform pan, cover with aluminum foil, and refrigerate for at least 6 hours or overnight to fully set.
  8. Make Butterscotch Sauce: In a saucepan over low heat, combine cubed butter and brown sugar. Stir until melted together. Bring to a gentle boil for about 1 minute, stirring continuously. Carefully add cream, stirring constantly, then bring to a gentle boil for 3-4 minutes. Remove from heat and stir in vanilla extract and salt. Set aside.
  9. Prepare Whipped Cream: In a cold bowl, beat the cold whipping cream with powdered sugar until soft peaks form. Keep refrigerated until ready to serve.
  10. Serve: Remove the chilled cheesecake from the fridge. Run a sharp knife around the edges of the pan to loosen, then unclamp and remove the springform ring. If condensation is present on the surface, gently blot with a paper towel. Optionally, pipe whipped cream rosettes around the edges and decorate with small gingerbread cookies. Slice with a sharp knife cutting all the way through the crust and drizzle slices with butterscotch sauce before serving.

Notes

  • Using a water bath helps ensure even baking and prevents cracks on the cheesecake surface.
  • Do not use blackstrap molasses as it has a stronger, more bitter flavor unsuitable for this recipe.
  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Wrapping the springform pan with an oven bag and foil prevents water from leaking into the crust during baking.
  • If you don’t have gingersnap cookies, use any spicy ginger-flavored crisp cookies as a substitute.
  • The cheesecake is best made a day ahead to allow full chilling and flavor development.
  • Use a hot, sharp knife dipped in hot water and wiped dry for cleaner cheesecake slices.

Keywords: gingerbread cheesecake, holiday cheesecake, gingersnap crust, butterscotch sauce, festive dessert, creamy cheesecake, Christmas dessert

Find it online: https://recipeswithmia.com/gingerbread-cheesecake-recipe/