Gingerbread Cheesecake
Hello friends! This Gingerbread Cheesecake is a deliciously spiced showstopper perfect for the holidays or Christmas. It starts with a buttery Pecan Gingersnap Crust, followed by layers of creamy gingerbread-spiced cheesecake, and swirls of decadent Gingerbread Caramel Sauce. Topped with a fluffy gingerbread whipped cream, this cheesecake is a festive delight with a rich gingerbread flavor that will leave everyone coming back for seconds!
This cheesecake isn’t just a dessert—it’s a centerpiece for your holiday table that’s guaranteed to impress your family and friends. With its rich gingerbread flavor and beautiful presentation, this festive delight will leave everyone raving and reaching for seconds!
Best Gingerbread Cheesecake Recipe
In this post, I’ll walk you through each step to create this stunning holiday-inspired Gingerbread Cheesecake. You’ll find detailed instructions, helpful tips, and all the tools you need to make this showstopping dessert a success.
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This recipe yields approximately 12 servings—perfect for sharing with loved ones. The full list of ingredients and step-by-step instructions can be found in the recipe card below. Let’s get baking!
Best Cheesecake Tips
Making a cheesecake can be daunting the very first time or even if you’re a seasoned baker. Check out these tips to refresh your memory or learn something new about how to master this dessert. From the water bath, what pan to use, or tips on how to get the perfect bake each time, there’s always something more to learn. Let’s get into the recipe!
Gingerbread Spice Mix
In a small bowl, mix together ground ginger, cinnamon, cloves, nutmeg, allspice, and cardamom (optional). Set this blend aside for use in the crust, caramel sauce, and cheesecake batter.
Gingerbread Caramel Sauce
Heat heavy cream until it’s warm but not boiling. Set aside.
In a heavy-bottomed stainless steel saucepan, melt the granulated sugar over medium heat, stirring constantly.
Once it turns a light amber color, carefully add softened butter, then the molasses, and finally the warm cream. Add ½ teaspoon of gingerbread spice mix, stir until smooth, and let it cool to room temperature before using in the cheesecake.
The caramel can be made ahead and kept in the fridge for up to 15 days—just gently reheat before use.
Tips for making the Caramel
- Use a Heavy-Bottomed Pan: A stainless steel pan with a heavy bottom ensures even heating and helps prevent the sugar from burning. Avoid non-stick pans, as they can make it harder to monitor the caramel’s color.
- Keep an Eye on the Caramel: Sugar can turn from golden amber to burnt in seconds, so stay attentive and avoid multitasking during this step.
- Warm the Cream: Heating the cream before adding it to the caramel minimizes splattering and helps it incorporate smoothly. Adding cold cream can cause the caramel to seize temporarily.
- Add Butter Carefully: When adding the butter, the caramel may bubble up aggressively. Stir gently and take care to avoid burns.
- Adjust the Spice Level: You can tweak the gingerbread spice to your liking by adding a pinch more for a bolder flavor or reducing it for a subtler taste.
- Cool Before Using: Allow the caramel to cool to room temperature before layering it into the cheesecake batter. Using hot caramel can affect the texture of the batter.
- Reheat Gently: If the caramel is cold and too hard to drizzle, heat it in the microwave in 10–15 second intervals, stirring between each interval, until it reaches the desired consistency. Avoid overheating, as it can change the texture.
- Make Ahead: The caramel sauce can be made up to 15 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time when preparing the cheesecake.
- Versatile Use: This caramel sauce isn’t just for cheesecake! Drizzle it over ice cream, pancakes, waffles, or even warm apple pie for a festive touch.
Pecan Gingersnap Crust
Preheat your oven to 325ºF. In a food processor, pulse the gingersnap cookies and pecans until they form fine crumbs.
Mix in brown sugar, gingerbread spice, and melted butter. Press this mixture into the bottom of an 8” or 9” springform pan and bake for 12 minutes. Let the crust cool completely before adding the cheesecake batter.
Cheesecake Batter
With a mixer, beat softened full-fat cream cheese for 3 minutes until creamy. Add brown and granulated sugars, then scrape down the bowl and beat until smooth.
Mix in sour cream. Add the molasses and stir to combine. Remember to scrape the bowl in between.
Add eggs one at a time, mixing just until incorporated to avoid overmixing, which can lead to cracking. Along with the final egg you can add the vanilla, salt, and gingerbread spice.
Assembly and Baking
Pour one-third of the cheesecake batter over the cooled crust. Drizzle ¼ cup of the prepared gingerbread caramel sauce over the batter, then use a spatula or knife to gently swirl it through. Be sure that the caramel is at room temperature to prevent affecting the cheesecake’s texture. Pour another third of the batter over the caramel swirl and spread it out evenly. Repeat the process with another ¼ cup of caramel, swirling it gently, and then top with the remaining batter.
Wrap the bottom of the springform pan with multiple layers of aluminum foil to prevent water from the water bath from seeping in. Place the cheesecake pan inside a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the cheesecake pan. This water bath helps to ensure even baking and prevent cracks.
Bake the cheesecake at 325ºF for 75 minutes or until the center has a slight jiggle while the edges are set. Everyone’s oven is different, so I would start checking it at 60 minutes. Once done, turn off the oven, and leave the cheesecake inside for an hour to cool gradually. Then remove it from the oven, let it come to room temperature, and refrigerate for at least 6 hours or preferably overnight before decorating and slicing.
To Decorate
Right before serving, beat the heavy cream with powdered sugar and gingerbread spice in a stand mixer until stiff peaks form. Place the whipped cream in a piping bag fitted with a decorative tip of your choice.
Once the cheesecake has fully chilled, remove the springform ring. Pipe the gingerbread whipped cream on top in desired patterns. Sprinkle with additional gingerbread spice mix for a festive look. You can also drizzle the remaining gingerbread caramel sauce over the cheesecake or individual slices and top with gingerbread cookies for extra decoration.
Storage Store the Gingerbread Cheesecake in an airtight container in the fridge for up to 4-5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Make sure it is tightly wrapped to preserve its flavor and texture.
Tips & Tricks
- Room Temperature Ingredients: Make sure all ingredients are at room temperature before mixing. This helps ensure the batter is smooth and creamy.
- Water Bath: Wrapping the cheesecake pan securely with foil and using a water bath is crucial to prevent the cheesecake from cracking while baking.
- Don’t Rush the Cooling: Allowing the cheesecake to cool gradually inside the oven, and then chill in the fridge, will help prevent cracks and give the cheesecake its velvety texture.
- Use a Stainless Steel Pan for Caramel: Avoid non-stick pans when making caramel; stainless steel pans work best for even heating and achieving a perfect color.
- Avoid Overmixing: Once you add the eggs to the batter, mix only until combined. Overmixing incorporates too much air, leading to cracks or a less creamy texture.
- Check Doneness Properly: A perfectly baked cheesecake should jiggle slightly in the center but be set around the edges. Avoid overbaking, as the cheesecake will continue to firm up as it cools.
- Grease the Pan: Lightly grease the sides of the springform pan after baking the crust to ensure the cheesecake releases easily without tearing. Don’t grease the pan before adding the crust because it will make the crust soggy. Just grease the sides of the pan that will be exposed to the crust.
- Use the Right Tools: A stand mixer or hand mixer works best for blending the batter. Be sure to scrape the sides of the bowl frequently to incorporate all ingredients evenly.
- Keep the Oven Door Closed: Resist the temptation to open the oven during baking, as this can cause the cheesecake to sink or bake unevenly.
- Room Temperature Caramel: Ensure your caramel is at room temperature before swirling it into the batter to maintain a consistent texture.
Gingerbread Cheesecake Variations
- Pumpkin Spice Version: Swap the gingerbread spice mix for a blend of pumpkin spice for a similar festive flavor with a slightly different profile.
- Chocolate Twist: Drizzle the cheesecake with a chocolate ganache for a more decadent variation.
- Biscoff Cookie Crust: Replace the gingersnap crust with this Biscoff Cookie crust for a milder flavor, like in this recipe!
- Nut-Free Option: Skip the pecans in the crust for a nut-free version, but make sure to add another 1/2 cups of pulsed gingersnap cookies.
- Extra Spice: Add a teaspoon of freshly grated ginger to the batter for an added punch of warmth.
- A Pinch of Salt: Finish with a sprinkle of sea salt over the caramel for a salty-sweet flavor combination.
Why You’ll Love This Gingerbread Cheesecake
This Gingerbread Cheesecake blends warm holiday spices with creamy cheesecake and rich caramel for a comforting yet elegant dessert. The gingersnap-pecan crust adds a delicious crunch, while the gingerbread whipped cream tops it all off beautifully. It’s perfect for holiday gatherings or any winter celebration!
If You Enjoyed This Recipe Check out some of my other holiday dessert recipes:
- Eggnog Pie
- Cranberry Cheesecake
- Easy Peppermint Bark
- Caramel Apple Cheesecake
- Orange Cranberry Bread
I’d love to see your creations! Share your photos and feedback on Instagram or Facebook, and let’s celebrate the joy of baking together this holiday season!
Gingerbread Cheesecake
Ingredients
Gingerbread Spice Mix
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cardamom optional, for a deeper warmth
Gingerbread Caramel Sauce
- ½ cup heavy cream 120 ml
- 1 cup white granulated sugar 200 grams
- 5 tbsp unsalted butter softened (70 grams)
- 1 tbsp molasses
- ½ tsp gingerbread spice mix from above
Pecan Gingersnap Crust
- 2 cups gingersnap crumbs 292 grams
- ½ cup pecans 50 grams
- ¼ cup brown sugar 55 grams
- ½ tsp gingerbread spice
- 5 tbsp unsalted butter 70 grams
Cheesecake Batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1 cup brown sugar 220 grams
- ¼ cup granulated sugar 50 grams
- 3 tbsp molasses
- ½ cup sour cream 120 grams
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
- 2 tsp gingerbread spice
Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- ½ tsp gingerbread spice
Instructions
Gingerbread Spice Mix
- Mix all the spices in a small bowl. Set aside.
Gingerbread Caramel Sauce
- Heat the heavy cream gently in the microwave or in a saucepan until it’s warm to the touch. Set aside.
- Add the sugar to a saucepan with a heavy bottom. The pot you are using should be stainless steel, don’t use non-stick pan to make the caramel. This ensures even heating.
- Place the pan over medium heat, and stir until the sugar melts. It’s important to stir constantly, to make sure the sugar melts evenly. Continue to stir the sugar, and when the last bit of sugar melts, the syrup should be a golden color. Be aware that the sugar can turn from golden to burnt in just under a minute, so you should pay close attention.
- If the syrup is becoming too dark but there are still bits of un-melted sugar, remove the pan from the heat and continue to stir to help the sugar melt.
- As soon as the last bit of sugar melts and the syrup is light amber color, add the butter. Be aware the syrup may splatter, which can burn your hands if you aren’t careful.
- Stir the mixture until the butter melts.
- Add the molasses and stir.
- Add the heavy cream, a bit at a time, while stirring non-stop. The mixture will bubble again, so be careful!
- Continue to cook the caramel over low heat, until all the cream has been added. Continue to cook just until the sauce is smooth, without any crystallized bits of sugar or lumps.
- At this point the caramel should have a deep amber color.
- Remove from the heat.
- Pour in a bowl, add salt, vanilla, and 1/2 tsp of the gingerbread spice. Mix to combine.
- Let the caramel come to room temperature.
- The caramel can be made up to 15 days ahead and stored in the fridge. When you are ready to use to layer in the cheesecake batter, heat it up gently 15 seconds at a time in the microwave until it’s soft again. But don’t add the hot caramel to the cheesecake batter, it should be at room temperature. So if you heat it up too much, let it cool down before assembling with the batter.
Pecan Gingersnap Crust
- Pre-heat the oven to 325ºF.
- Place the gingersnap cookies and pecans in a food processor and process to obtain fine crumbs.
- Add the brown sugar, gingerbread spice and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
- Bake the crust in the oven for 12 minutes.
- Remove it from the oven and let it cool down completely before filling with the cheesecake batter.
Cheesecake Batter
- Spray the sides of the pan that are going to be exposed to the batter with oil.
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the molasses and mix.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, salt, and mix briefly.
- Pour one third of the cheesecake batter in the pan, over the baked and cooled crust.
- Next, pour ¼ cup of the caramel over the cheesecake batter, swirl gently with a spatula. The caramel should be at room temperature. If it was stored in the fridge, heat it in the microwave for 5 to 10 second intervals, stirring in between.
- Pour another third of batter over the caramel. Use a spatula to spread the cheesecake batter evenly on top.
- Drizzle another ¼ cup of gingerbread caramel on top and swirl gently.
- Top with the remaining cheesecake batter.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for about 75 minutes. Depending on your oven, it can take even longer. If using a 9” pan, it can take less time.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake to cool gradually for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
Whipped Cream
- Right before serving the cheesecake, beat the cold whipping cream with the powdered sugar and gingerbread spice in the bowl of a mixer for about 2 to 3 minutes, or until stiff peaks form.
- Place it in a piping bag lined with the tip of your choice, I used tip 1M.
To Decorate
- To serve, decorate with whipped cream, and sprinkle more gingerbread spice on top.
- Before serving, remove the remaining caramel from the fridge and in the microwave for a few seconds until it’s runny. You can drizzle the remaining caramel sauce over the cheesecake, and top with gingerbread cookies.
