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Gingerbread Cheesecake Recipe

This festive gingerbread cheesecake features a spiced gingersnap crust and a creamy, rich filling infused with molasses and warming gingerbread spices, perfect for holiday gatherings.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours
Servings: 10 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Gingersnap crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
Cheesecake Filling
  • 32 ounces Cream cheese room temperature
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 4 Large eggs room temperature
  • 1/2 cup Sour cream room temperature
  • 1/4 cup Molasses
  • 1 tablespoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Electric mixer (stand or hand)
  • Measuring cups and spoons
  • Small saucepan
  • Aluminum foil
  • Roasting pan

Method
 

Crust
  1. Preheat oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine gingersnap crumbs, granulated sugar, and melted butter, then press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 8-10 minutes, then remove from oven and let cool slightly.
Cheesecake Filling & Baking
  1. In a large bowl, beat cream cheese with an electric mixer until smooth, then gradually add granulated and brown sugars, beating until well combined.
  2. Mix in the molasses, ground ginger, cinnamon, nutmeg, vanilla extract, and salt until evenly distributed.
  3. Beat in eggs one at a time, mixing just until combined, then gently fold in the sour cream.
  4. Pour the filling over the cooled crust in the springform pan and place the pan into a larger roasting pan with hot water to create a water bath.
  5. Bake for 65-75 minutes, or until the edges are set and the center slightly jiggles; then turn off the oven, prop the door open, and let cool in the water bath for 1 hour.
  6. Remove from water bath, remove foil, cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature. A water bath helps prevent cracks in the cheesecake. Allow ample chilling time for the cheesecake to set properly.