This gingerbread cheesecake is luxuriously creamy with warm spices and a touch of molasses. It rests on a gingersnap crust and is finished with whipped cream and a silky butterscotch sauce — essentially Christmas in cheesecake form and a special holiday dessert.
This recipe was updated December 2024 with new photos and now includes a butterscotch sauce.
Gingerbread is a classic holiday flavor, whether in a warm gingerbread cake or spiced cookies. Turning those flavors into a cheesecake creates an elegant, memorable dessert. This version uses a crisp gingersnap crust to boost the spice notes, while the filling combines cream cheese, sour cream, brown sugar, molasses and warming spices. I like to finish it with whipped cream rosettes, a small gingerbread cookie for garnish, and a drizzle of butterscotch sauce for extra richness.
Making the Perfect Gingerbread Cheesecake
Below are clear tips and step-by-step instructions to help you succeed. Read through them before you begin so you know how the crust and filling come together.
This recipe uses a gingersnap crust and a gingerbread-flavored cheesecake filling. You can use store-bought gingersnap cookies for the crust; choose a dry, crunchy cookie (in Australia they’re often called ginger nuts).
- Crush the gingersnap cookies in a food processor or place them in a freezer bag and crush with a rolling pin until they form fine crumbs.
- Stir the crumbs with brown sugar and melted butter. The amount of butter needed may vary depending on how dry the cookies are — the mixture should feel like damp sand and hold together when squeezed.
- Press the crumb mixture firmly into the bottom of a prepared 9-inch springform pan, creating a slight lip around the edge.
- Bake the crust for about 10 minutes in a preheated oven, then leave the oven on for the cheesecake to bake.
The gingerbread cheesecake filling is based on a classic New York-style cheesecake: full-fat cream cheese and sour cream produce a dense, velvety texture. Brown sugar, molasses and warm spices provide the gingerbread character.
- In a large bowl, beat the cream cheese with brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, cloves and cornstarch until smooth and creamy. Periodically stop to scrape the bowl so everything combines evenly. The cornstarch (or cornflour) helps reduce cracking.
- Mix in the molasses, sour cream and vanilla extract. Use a cooking molasses or fancy molasses — avoid blackstrap molasses, which is too bitter for this dessert.
- With the mixer on low, add the whisked eggs a little at a time, mixing only until just combined. Do not overmix after the eggs are added.
- Pour the batter over the prepared crust. Place the wrapped springform pan inside a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan to create a water bath. The water bath stabilizes temperature and adds humidity during baking, which helps prevent cracks and keeps the texture creamy.
- Bake for 50–60 minutes at 325°F (163°C), or until the top looks set and the center still has a slight wobble when you gently nudge the pan — it should wobble like gelatin, not like a liquid.
Recipe Tip
Make sure your springform pan is well sealed for the water bath. First wrap the pan in an oven bag and secure it with the included tie, then wrap the pan with aluminum foil at least three to four times so the bottom and sides are fully protected from water.
Serving Tips
Allow the cheesecake to cool in the oven with the door open for about 20 minutes after baking, then remove and cool to room temperature. Chill in the refrigerator for at least 6 hours, preferably overnight, so it sets properly. Before serving, pipe whipped cream rosettes around the edge and top with small gingerbread cookies if desired. A drizzle of butterscotch or caramel sauce brightens the flavors and adds a beautiful finish.
Leftovers keep well in an airtight container in the fridge for up to 5 days.
Gingerbread Cheesecake
Equipment
- 9-inch (23 cm) springform pan
- Large roasting pan (big enough to fit the springform pan)
- Aluminum foil
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs (use a dry, crispy cookie)
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter (85 g), melted
Gingerbread Cheesecake Filling
- 24 oz (680 g) full-fat brick-style cream cheese, softened
- 1/2 cup (105 g) brown sugar (dark preferred)
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 2 tbsp cornstarch (or flour)
- 1/4 cup (60 ml) molasses (avoid blackstrap)
- 2/3 cup (160 ml) full-fat sour cream
- 2 tsp vanilla extract
- 3 large eggs, whisked
- Boiling water (for the water bath)
Butterscotch Sauce
- 1/3 cup (75 g) unsalted butter, cubed
- 1/2 cup (105 g) packed brown sugar
- 1/2 cup (120 ml) whipping or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
Whipped Cream
- 1/2 cup (120 ml) whipping cream, cold
- 2 tsp powdered sugar
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan with an oven bag and secure with the tie, then wrap with aluminum foil several times to seal.
Gingersnap Crust
- Crush cookies into fine crumbs in a food processor or freezer bag.
- Combine crumbs, brown sugar and melted butter. Adjust butter until the mixture holds when squeezed.
- Press crumbs into the bottom of the prepared pan and bake 10 minutes. Leave oven on.
Gingerbread Cheesecake Filling
- Beat cream cheese, both sugars, spices and cornstarch until smooth, scraping the bowl occasionally.
- Mix in molasses, sour cream and vanilla.
- With mixer on low, add whisked eggs gradually until combined. Do not overmix.
- Pour batter over crust. Place wrapped springform pan in a roasting pan and pour 1/2–1 inch boiling water into the roasting pan to create a water bath.
- Bake 50–60 minutes, until the edges are set and the center has a slight wobble. Turn off the oven and open the door; cool in the oven for 20 minutes, then remove and cool to room temperature.
- Cover and refrigerate at least 6 hours or overnight.
Butterscotch Sauce
- Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a gentle boil for about 1 minute while stirring.
- Carefully add the cream and stir; bring to a gentle boil for 3–4 minutes while stirring.
- Remove from heat and stir in vanilla and salt. Cool slightly before serving.
Whipped Cream
- Beat cold whipping cream with powdered sugar until soft peaks form.
Serving
- Run a sharp knife around the pan edge, unclamp the springform ring and remove it. If condensation appears, gently blot it before decorating.
- Pipe whipped cream rosettes around the edge (optional) and decorate with small gingerbread cookies. Slice with a sharp knife, cutting through the crust. Serve with butterscotch sauce if desired.
Notes
- Gingersnap Cookies: Choose crunchy gingersnap or ginger nut cookies. If you prefer, graham cracker crumbs can be substituted.
- Room Temperature Ingredients: Make sure cream cheese, sour cream and eggs are at room temperature for a smooth batter.
- Molasses: Use cooking or fancy molasses; avoid blackstrap molasses.
- Storage: Store covered in the refrigerator up to 5 days.
- Nutrition: Nutrition values are estimates per slice (14 slices) without whipped cream or butterscotch sauce.
Nutrition