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Judy John

Gingerbread Cheesecake

This gingerbread cheesecake combines creamy cheesecake filling with warm holiday spices and a spiced cookie crust. It creates a festive dessert that is rich, flavorful, and perfect for celebrations and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Crust
  • 2 cups gingersnap cookie crumbs finely crushed
  • 5 tbsp butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 tbsp molasses unsulphured
  • 1 tsp ground ginger fresh flavor
  • 1/2 tsp ground cinnamon warm spice

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Springform Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Tray
  • Oven

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix cookie crumbs and melted butter. Press firmly into the pan.
  3. Beat cream cheese and brown sugar until smooth and creamy.
  4. Add eggs, molasses, ginger, and cinnamon. Mix until fully combined.
  5. Pour filling over the crust and smooth the surface evenly.
  6. Bake until the center is nearly set. Cool completely, chill, and slice.

Notes

For a softer cheesecake texture, avoid overbaking and cool gradually. For firmer slices, refrigerate overnight before serving. Freeze individual slices in airtight containers for up to 2 months. Handle chilled cheesecake carefully during serving. Customize flavor with cloves, nutmeg, orange zest, or caramel drizzle. Store covered in the refrigerator for up to 5 days.