Gingerbread Cheesecake is a delightful blend of creamy cheesecake and the warm, cozy flavors of gingerbread. This dessert captures the essence of the holiday season with its rich textures and nostalgic spices like cinnamon, nutmeg, and ginger. Whether you’re hosting a festive gathering or simply want to treat yourself, this dessert is sure to impress. Let’s dive into how to create this deliciously spiced treat!

Why You’ll Love This Gingerbread Cheesecake

This Gingerbread Cheesecake is not just another dessert; it’s a celebration of flavors. Here are a few reasons to love it:

Perfectly combines the creamy texture of cheesecake with the spiced flavor of gingerbread.
Great for holiday gatherings, making it a festive Gingerbread Dessert Recipe.
Easy to make, allowing even novice bakers to shine with this Easy Gingerbread Cheesecake Recipe.
Can be made gluten-free for those with dietary restrictions.
Pairs wonderfully with various toppings, including Gingerbread Cheesecake with Whipped Cream.
Offers a delightful twist as a Holiday Gingerbread Cheesecake.

Ingredients for Gingerbread Cheesecake

Gather these items:

2 cups graham crackers, crushed
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, room temperature
1 cup brown sugar
2 teaspoons vanilla extract
3 large eggs
1/4 cup molasses
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

How to Make Gingerbread Cheesecake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil for the water bath.
Step 2: In a food processor, combine graham crackers, ginger, cinnamon, nutmeg, and melted butter. Process until the mixture forms a fine crumb.
Step 3: Press the mixture into the bottom and slightly up the sides of the prepared springform pan.
Step 4: In a stand mixer, beat the cream cheese until smooth and fluffy. Add the brown sugar and beat until fully combined.
Step 5: Add vanilla extract, eggs one at a time, molasses, salt, ginger, cinnamon, nutmeg, and cloves. Beat until smooth and well-combined.
Step 6: Pour the cheesecake batter into the crust-filled springform pan.
Step 7: Place the pan into a larger pan and add hot water around the cheesecake pan (about 1-inch high) to create a water bath.
Step 8: Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
Step 9: Turn off the oven and let the cheesecake cool in the oven for an hour before removing it from the water bath.
Step 10: Refrigerate the cheesecake for 6-8 hours or until fully chilled.
Step 11: Before serving, top with whipped cream and a light dusting of cinnamon.

Pro Tips for the Perfect Gingerbread Cheesecake

Keep these in mind:

Ensure all ingredients are at room temperature for a smooth batter.
Wrap your springform pan tightly to prevent water from seeping in during the baking process.
Let the cheesecake cool gradually to avoid cracks.

Best Ways to Serve Gingerbread Cheesecake

Serve your cheesecake with:

A dollop of whipped cream for added creaminess.
Additional spices like nutmeg or cinnamon sprinkled on top.
Chocolate drizzle for a rich twist, turning it into Gingerbread Cheesecake with Chocolate Drizzle.

How to Store and Reheat Gingerbread Cheesecake

To store, cover the cheesecake and refrigerate. It will keep well for up to 5 days. For meal prep, you can make it ahead of time and simply reheat individual slices in the microwave for a few seconds before serving.

Frequently Asked Questions About Gingerbread Cheesecake

What’s the secret to perfect Gingerbread Cheesecake?

The secret lies in the balancing of spices and ensuring that the cream cheese is at room temperature for a smooth texture. Using fresh spices like cinnamon and ginger enhances the flavor.

Can I make Gingerbread Cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. Just make sure to refrigerate it for at least 6-8 hours before serving to let the flavors meld.

How do I avoid common mistakes with Gingerbread Cheesecake?

To prevent cracks, cool the cheesecake gradually in the oven. Also, avoid overmixing the batter, which can incorporate too much air.

Variations of Gingerbread Cheesecake You Can Try

Explore these fun twists on the classic recipe:

Try a No-Bake Gingerbread Cheesecake version for a lighter texture.
Incorporate pumpkin spice for a seasonal flair with Gingerbread Cheesecake with Pumpkin Spice.
Create a Gluten-Free Gingerbread Cheesecake by using almond flour instead of graham crackers for the crust.

Delicious Gingerbread Cheesecake for the Holidays

Author: basmer
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Gingerbread Cheesecake is a creamy, tangy dessert infused with the warm spices of gingerbread. It combines the rich texture of cheesecake with the nostalgic flavors of cinnamon, nutmeg, ginger, and molasses, making it the perfect holiday treat.

Instructions

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil for the water bath.
In a food processor, combine graham crackers, ginger, cinnamon, nutmeg, and melted butter. Process until the mixture forms a fine crumb.
Press the mixture into the bottom and slightly up the sides of the prepared springform pan.
In a stand mixer, beat the cream cheese until smooth and fluffy. Add the brown sugar and beat until fully combined.
Add vanilla extract, eggs one at a time, molasses, salt, ginger, cinnamon, nutmeg, and cloves. Beat until smooth and well-combined.
Pour the cheesecake batter into the crust-filled springform pan.
Place the pan into a larger pan and add hot water around the cheesecake pan (about 1-inch high) to create a water bath.
Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven for an hour before removing it from the water bath.
Refrigerate the cheesecake for 6-8 hours or until fully chilled.
Before serving, top with whipped cream and a light dusting of cinnamon.