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

Gingerbread Cheesecake

A rich and creamy holiday cheesecake infused with festive gingerbread spices, baked on a gingersnap crust.
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Course: Dessert
Cuisine: American, Holiday
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 12 Slices
Calories: 420kcal
Author: Emily Nelson
Cost: $12–$15

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

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

Instructions

  • Crush gingersnaps, mix with butter, press into pan, preheat oven 325°F.
  • Beat cream cheese, add sugar, eggs, vanilla, molasses, spices, flour.
  • Pour filling, bake 55–60 min, cool at room temp.
  • 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!

Nutrition

Serving: 120g | Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 280mg | Potassium: 180mg | Fiber: 1g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.5mg