Warm up with this rich and creamy gingerbread cheesecake with gingersnap crust. The perfect dessert for your holiday party or small family gathering, everyone will love this cheesecake.
Gingerbread, the ultimate flavor of Christmas, invokes memories of cherished moments, delicious food, and wrapping paper strewn about. And who doesn't love cheesecake, baked or no bake, cheesecake is guaranteed to be a hit with everyone.
Elevate the gingerbread flavor with a crust made from gingersnap cookies. Add to the creaminess with a delicious and easy caramel sauce!
If you're looking for more gingerbread treats this holiday season try my Gingerbread Biscotti with White Chocolate, or these Soft And Chewy Gingerbread Cookies. Both are equally delicious and unique in their own way.
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Important Ingredients with Substitutions
Crust
- Gingersnaps - Make sure to use a crispy gingersnap cookie over a chewy one. I prefer the Archway brand.
Cheesecake Filling
- Cream Cheese - Room temperature softened cream cheese is ideal for mixing, resulting in a creamy mix without lumps. Check below for more tips on softening cream cheese.
- Brown sugar - I'd opt for just light brown sugar in this recipe since we are also adding additional molasses.
- Spices - Ginger, cinnamon, and nutmeg are the main spices, however, you can make your own homemade gingerbread spice as well!
- Sour cream - Daisy brand cream cheese is ideal as the only ingredient listed is cream!
- Heavy cream - Heavy cream will help to maintain the creamy texture of the cheesecake. Do not substitute with milk or half and half.
- Molasses - I love the Grandmas brand, always tasty and never lets me down. Use dark, unsulphured molasses, don't use blackstrap.
Topping
- Caramel Sauce - I used Nestle's 13oz can of Dulche de Leche milk-based caramel sauce.
See the recipe below for the full list of ingredients and quantities.
SOFTENING CREAM CHEESE
Check out my awesome tips on how to get room-temperature cream cheese quickly.
Instructions for gingerbread cheesecake with a gingersnap crust
Preheat the oven to 350 degrees F. Prepare the spring form pan by lining it with parchment paper.
Step 1: In a bowl, add the crushed ginger snaps, brown sugar, and melted butter. Mix together until combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan with the bottom of the glass.
Step 2: Bake the crust for 5 minutes. Remove it from the oven and let cool completely while you mix the filling.
Step 3: While that is cooling, add the softened cream cheese to a separate bowl. Beat with a hand mixer until smooth and lump free. Add the sugar and brown sugar and mix into the cream cheese.
Step 4: Add the cinnamon, nutmeg, and ginger. Blend together until combined (see note if using premixed gingerbread spice)
Step 5: Add each egg, one at a time, blending in between each addition.
Step 6: Finish the cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
Step 7: Pour the cheesecake filling into the spring form pan and spread evenly.
Step 8: Bake the cheesecake for 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
Turn the oven off, open the door slightly or halfway, and leave it there for 60 more minutes.
Step 9: Remove the cheesecake from the oven and let cool to room temperature. Place in the refrigerator for 4 hours or overnight.
Step 10: Top with an optional layer of caramel sauce and then sprinkle gingersnap crumbs.
Level Up with a Top Tip!
Hint: Do NOT open the oven during baking! ALSO: Cool in the oven! I know it sounds weird to "cool" your cheesecake IN the oven, but this is the best way to slowly chill your cheesecake without creating cracks in the top. If you do end up with a crack, the caramel topping will cover that!
Recipe Variations
Alter your gingerbread cheesecake slightly to reflect different crusts, spices, or tools!
- Oreo crust - A super popular crust option, oreo cookies offer a variety of flavors. Even having a gingerbread Oreo flavor at one point. The flavor combinations are pretty much endless.
- Chai Gingerbread Cheesecake - In addition to the spices, adding clove, cardamom, and allspice will infuse a delicious chai flavor to your cheesecake as well. Try my homemade chai spice for this!
- Gingerbread Cheesecake Bars - If you don't have a large springform pan, a 9x13 baking dish will create delicious bars! Bake the crust for 10 minutes, add your filling, and bake for 40 minutes. Let cool completely before transferring it to the fridge to chill some more before cutting.
Storage Recommendations
If you've already added the caramel sauce to the top of the cheesecake, take note that the caramel may soften the cheesecake surface if stored longer than a few days.
I recommend storing this gingerbread cheesecake in an airtight cake or pie storage container. If you haven't added the caramel layer yet, then you can simply wrap in plastic wrap and store it that way.
Store for up to 7 days in the refrigerator.
Can I freeze my cheesecake? It's best to freeze the cheesecake without the caramel sauce topping, as the sauce may not freeze well and alter its texture. If needed, you can add the sauce after thawing. Store for 2-3 months.
For best results, thaw the cheesecake in the refrigerator overnight.
Level Up With Expert Tips & Tricks
Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before starting. This helps create a smoother, lump-free texture.
Baking the crust first is essential in making sure that it stays firm and cuts cleanly when serving.
For clean slicing, keep a glass of hot water on hand to dip your knife in.
Patience is key! Give your cheesecake time to chill in the oven with the door cracked. You'll then be rewarded with perfect, crack free cheesecake.
Recipe FAQs
Overmixing the batter, sudden temperature changes, or baking at too high a temperature can cause cracks. Not overmixing, and gently cooling will help to prevent cracks.
Yes! Prepare a couple of days ahead of time and store it in the fridge. This will also allow for the flavors to meld together. Serve chilled or at room temperature. Use a hot knife to cut clean slices.
In addition to the caramel sauce, the toppings can include whipped cream dollops with gingerbread cookie chunks, spiced nuts, or crushed cookies for some added texture.
Similar Sweets
Looking for other recipes like this? Try these:
Gingerbread Cheesecake
Ingredients
Crust
- 2 ½ cups Ginger snaps crushed
- ½ cup Brown sugar
- 6 tablespoons Unsalted butter melted
Cheesecake Filling
- 3 8- ounce packages of Cream Cheese softened
- ½ cup White granulated sugar
- ½ cup Brown sugar
- 2 teaspoons Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 4 Eggs
- 1 teaspoon Vanilla extract
- ⅓ cup Sour cream
- ¼ cup Heavy cream
- ¼ cup Molasses
Topping
- Caramel Sauce
- Extra crushed ginger snaps
Instructions
- Preheat the oven to 350 degrees F. Prepare the spring form pan by lining with parchment paper.
- In a bowl, add the crushed ginger snaps, brown sugar, and melted butter. Mix together until combined. Pour the mixture into the springform pan and press firmly into the bottom of the pan with the bottom of the glass.
- Bake the crust for 5 minutes. Remove it from the oven and let cool completely.
- While that is cooling, add the softened cream cheese to a separate bowl. Beat with a hand mixer until smooth and lump free. Add the sugar and brown sugar and mix into the cream cheese.
- Add the cinnamon, nutmeg, and ginger. Blend together until combined (see note if using premixed gingerbread spice)
- Add each egg, one at a time, blending in between each addition.
- Finish the cheesecake filling by adding the molasses, heavy cream, sour cream, and vanilla extract, mixing once more until everything is smooth.
- Pour the cheesecake filling into the spring form pan and spread evenly.
- Bake the cheesecake for 60 minutes. The cheesecake will be slightly wobbly in the middle after this hour has passed.
- Turn the oven off, open the door slightly or halfway, and leave it there for 60 more minutes.
- Remove the cheesecake from the oven and let cool to room temperature. Place in the refrigerator for 4 hours or overnight.
- Top with an optional layer of caramel sauce and then sprinkle gingersnap crumbs.
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