This Gingerbread Cheesecake with a gingersnap crust is the perfectly festive dessert to serve at all your holiday parties and gatherings.
As the holiday season approaches, there’s no dessert that captures the essence of Christmas quite like a Gingerbread Cheesecake. This delectable treat brings together the warm, spicy notes of gingerbread with the creamy richness of classic cheesecake.
The buttery gingersnap crust adds a delightful crunch, complementing the smooth, spiced filling. Topped with a dollop of whipped cream and a sprinkle of crushed gingersnap cookies, this cheesecake is not only a joy to eat but a sight to behold on your holiday table.
Making Gingerbread Cheesecake is more than just baking; it’s about creating a centerpiece that brings joy and warmth to your holiday festivities. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is sure to spread cheer.
Its blend of familiar holiday flavors wrapped in a luxurious creamy texture makes every bite a celebration. So, light up the fireplace, gather your loved ones, and indulge in the comforting embrace of Gingerbread Cheesecake – a true holiday delight!
Trust me when I tell you this is the perfect cheesecake for your next holiday party. It all combines to create the best holiday cheesecake I’ve had in a long time!
Common Questions About Gingerbread Cheesecake
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for preparing in advance. Just store it in the fridge until ready to serve. I like to make two at once.
That way I’ll have the perfect dessert to serve later at a family get-together and still have one for myself. Ha!
What’s the Best Way to Ensure a Crack-Free Cheesecake?
Avoid overmixing the batter, and let the cheesecake cool slowly in the oven with the door slightly ajar. Little things like this go a long way to getting you the best results in your cheesecake.
Is a Water Bath Necessary for This Recipe?
While not mandatory, a hot water bath can help cook the cheesecake gently, reducing the risk of cracks. We want the entire cheesecake to turn out as perfect as possible!
Storage
This holiday dessert is great to have in the fridge. If you end up with leftovers (assuming it’s not all eaten right away) you’ll have a yummy snack for days to come!
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Can be frozen for up to a month. Thaw overnight in the refrigerator before serving.
Tips
Use a sharp, warm knife to get clean slices of cheesecake. They’ll look so great when you serve them! A little bit of whipped cream on top and away we go!
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth batter.
- Gentle Mixing: Mix ingredients at low speed to prevent incorporating too much air into the batter.
- Chill the Crust: Refrigerate the crust before adding the filling for a firmer base.
- Cooling Time: Allow the cheesecake to cool gradually to prevent cracks.
Ingredients
I love the ingredients in this creamy gingerbread cheesecake. Get singing those Christmas carols. Turn on your favorite Christmas movies. It’s time to crank up the holiday spirit!
- Gingersnap cookies
- Granulated sugar
- Unsalted butter
- Cream cheese
- Eggs
- Sour cream
- Vanilla extract
- Ground ginger
- Ground cinnamon
- Whipped cream (for topping)
- Additional gingersnap cookies (for garnish)
How to Make Gingerbread Cheesecake
I love the fine crumb dusting of gingerbread cookies over this cheesecake. It really adds something special to the flavor and presentation.
- Preheat the oven to 325°F (163°C).
Crust
- Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Combine the crushed gingersnap cookies, sugar, ground ginger, and cinnamon in a medium bowl.
- Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling
- Beat the softened cream cheese, and sugar together in a large mixing bowl until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until combined and smooth. Do not overmix as overblending can cause the cheesecake to crack when baked.
- Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
- Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
- Let it cool completely at room temperature, then refrigerate it for at least 4 hours or preferably overnight to set.
Decorating
- Before serving, carefully remove the sides of the springform pan.
- Top the cheesecake with whipped cream and garnish with crushed gingersnap cookies.
- Slice and serve chilled.
Kitchen Supplies You’ll Need
Make sure you save the recipe card. This recipe will be a huge hit. You’re definitely going to want to make it again!
- 9-inch Springform Pan
- Food Processor (for crust)
- Large Mixing Bowl
- Electric Mixer
- Aluminum Foil
- Oven
What to Serve With Gingerbread Cheesecake
Hey, maybe you should serve this next to an eggnog cheesecake! I mean, more dessert is never a bad thing. Am I right? Ha!
- Pair with a warm spiced cider or eggnog for a cozy holiday treat.
- Serve alongside a light, citrusy salad to balance the rich flavors.
- Enjoy with a hot cup of coffee or ginger tea.
Why You Should Make Gingerbread Cheesecake
Now that I’ve tried it, I really think everyone should have a good gingerbread cheesecake recipe on hand. It’s become one of my all-time favorite things to make during the holidays!
- Festive Flair: Perfect for adding a touch of holiday magic to any gathering.
- Crowd Pleaser: Sure to delight both gingerbread and cheesecake enthusiasts.
- Versatile: Great as a dessert for holiday dinners or a centerpiece for Christmas parties.
- Comforting Spices: Offers a warm, comforting taste that’s perfect for chilly winter evenings.
Variations and Add-Ins
If you’ve got any great ideas for changing this recipe, let me know in the comments. You guys always come up with some awesome stuff!
- Chocolate Twist: Add melted dark chocolate to the batter for a chocolate gingerbread flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Citrus Zing: Mix in some orange zest for a bright, tangy note.
- Caramel Drizzle: Top with caramel sauce for extra sweetness.
DON’T MISS MY HOLIDAY E-BOOK!
If you love this easy holiday cheesecake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
More Cheesecake Recipes
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Gingerbread Cheesecake
Ingredients
Gingerbread Crust
- 2 cups gingersnap cookies crushed crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted – 1 stick
Cheesecake Filling
- 32 ounces cream cheese softened (4 packages)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
Topping
Whipped cream
Crushed gingersnap cookies for garnish
Instructions
- Preheat the oven to 325°F (163°C).
Crust
- Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Combine the crushed gingersnap cookies, sugar, ground ginger, and cinnamon in a medium bowl.
- Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling
- Beat the softened cream cheese, and sugar together in a large mixing bowl until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until combined and smooth. Do not overmix as overblending can cause the cheesecake to crack when baked.
- Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
- Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
- Let it cool completely at room temperature, then refrigerate it for at least 4 hours or preferably overnight to set.
Decorate
- Before serving, carefully remove the sides of the springform pan.
- Top the cheesecake with whipped cream and garnish with crushed gingersnap cookies.
- Slice and serve chilled.
Equipment
- springform pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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