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4.59 from 12 votes

Gingerbread Cheesecake

Creamy, delicious, and absolutely bursting with holiday flavor, this Gingerbread Cheesecake is a holiday must! With a gingersnap crust, creamy spiced filling, and topped with tasty ginger whipped cream it's perfect for the holidays!
Prep Time10 mins
Cook Time50 mins
Cooling Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American, Greek
Servings: 12 people
Calories: 609kcal





  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • Gingerbread cookies optional



  • Preheat your oven to 350°F. and prepare a 9-inch springform pan by spraying generously with non-stick spray and set aside.
  • Add the gingersnap cookies into a food processor and pulse until you get a fine crumb. Add the cinnamon, salt, and melted butter, and pulse until well combined.
  • Pour into the bottom of the springform and use the palm of your hand or the bottom of a glass to press to form the crust making sure to bring the crumbs about 1 inch up the sides.
  • Bake for 10 minutes and allow to cool


  • In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 4 to 5 minutes on med-high speed. Scrape the sides of the bowl 1 to 2 times.
  • Add the sugar and flour and mix on low speed until just combined.
  • Add the molasses and vanilla extract and mix until just combined.
  • Add the ginger, cinnamon, nutmeg, and heavy cream and start mixing on low speed and slowly increase to high speed for about 1 minute.
  • Add the eggs in one at a time and completely incorporate after each addition. Scrape the sides and bottom of the bowl and give another quick mix.
  • Pour the batter into the baked crust and bake at 350°F for 15 minutes, then without opening the oven door, reduce heat to 200°F and bake for an additional 50 minutes or until the center of the cheesecake slightly jiggles (like jell-0 not water).
  • Once the 50 minutes is up, turn off the oven and leave the door closed to allow the cheesecake to cool for 30 minutes. Crack the oven and allow the cheesecake to cool for an additional 15 minutes then remove from the oven and allow to cool completely on the counter. (this is an optional step; however, it does help reduce cracking)
  • Once the cheesecake has cooled to room temperature, place in the refrigerator overnight for best results.


  • Once the cheesecake is set, prepare the whipped cream by adding the heavy cream into the bowl of a stand mixer with a whisk attachment and mix on high speed until it starts to thicken. Add the powdered sugar, cinnamon, and vanilla, and mix until you get stiff peaks (about 3-4 minutes).
  • Pipe around the edge of the cheesecake and top with gingerbread men cookies and enjoy!


  • To Make As Cheesecake Bars:
    • line a 9”x13” baking dish with foil and spread your crust mixture in the bottom and bake for 10 minutes, remove. Prepare the filling according to the recipe directions then pour the filling over the crust. You do not need a water bath for bars.
    • Place in the oven at 350 degrees F and bake for about 40 minutes until the center is set, let cool on the counter, then remove to the refrigerator to cool completely, about 4 hours.
    • Top with your whipped cream and cut into bars and serve!
  • My trick for cutting the perfect slice is to run a sharp knife under hot water to get the knife warm and then wipe off, this will cut nicely through your finished Gingerbread Cheesecake and give you that perfect slice.


Calories: 609kcal | Carbohydrates: 42g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 197mg | Sodium: 460mg | Potassium: 341mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1734IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg