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Close-up of a slice of gingerbread cheesecake on a decorative white plate. The cheesecake is topped with whipped cream, gingerbread cookie decorations shaped like a star and a gingerbread man, and drizzled with caramel sauce. The background includes blurred holiday-themed elements and gingerbread cookies, enhancing the festive presentation.
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Gingerbread Cheesecake

This Gingerbread Cheesecake features a spiced pecan gingersnap crust, creamy gingerbread-infused cheesecake layers swirled with gingerbread caramel, and is topped with spiced whipped cream—perfect for a festive holiday dessert.
Course Dessert
Cuisine American
Keyword cheesecake, gingerbread, gingerbread cheesecake
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cool Time 7 hours
Total Time 8 hours 45 minutes
Servings 12 servings
Calories 550kcal
Author Camila Hurst

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.

Notes

Caramel Sauce: You can use store-bought caramel sauce, or dulce de leche if desired.
Storage: You can store the Gingerbread Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers. Or use the Biscoff Crust recipe from this Biscoff Cheesecake.
This is the recipe I used to make the dough for the decorative gingerbread cookies. I just cut them into gingerbread men and stars: 
Baking Time: Baking time will vary depending on your oven and size of the pan you’re using. Cheesecakes baked in a 9” pan will bake faster than those baked in an 8” pan. Instead of going by time, go by the consistency of the cheesecake. Bake until the cheesecake is slightly jiggly in the center, but set around the edges.

Nutrition

Serving: 1 slice | Calories: 550kcal