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Homemade gingerbread cheesecake with gingersnap crust on a white kitchen table, rustic holiday dessert shot from above.
Emily Nelson

Gingerbread Cheesecake

A rich and creamy holiday cheesecake infused with festive gingerbread spices, baked on a gingersnap crust.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American, Holiday
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 24 oz Cream cheese Room temperature
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract Pure
  • ¼ cup Molasses Dark preferred
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 2 tablespoon All-purpose flour
Crust
  • 2 cups Gingersnap cookies Crushed
  • ½ cup Unsalted butter Melted
Topping
  • 1 cup Heavy whipping cream
  • ¼ cup Powdered sugar For topping

Equipment

  • 1 9-inch springform pan For baking
  • 1 Food processor To crush gingersnap cookies
  • 1 Electric mixer Stand or hand mixer
  • Mixing bowls Large size
  • Measuring cups/spoons Standard set
  • 1 Rubber spatula For folding
  • Aluminum foil To wrap pan for water bath
  • 1 Wire cooling rack For cooling

Method
 

  1. Crush gingersnaps, mix with butter, press into pan, preheat oven 325°F.
  2. Beat cream cheese, add sugar, eggs, vanilla, molasses, spices, flour.
  3. Pour filling, bake 55–60 min, cool at room temp.
  4. Refrigerate 4 hours before serving.

Notes

Let the cheesecake chill completely for best texture and flavor. Decorate with whipped cream and crushed cookies if desired!