The Showstopper Gingerbread Cheesecake That’ll Win the Holidays Recipe

Introduction

This gingerbread cheesecake is the ultimate holiday treat, combining rich, creamy texture with warm, spicy flavors. Perfect for festive gatherings, it boasts a crunchy gingersnap crust and a luscious molasses-infused filling that’ll impress every guest.

Ingredients

• For the Gingersnap Crust:
• 2 cups finely crushed gingersnap cookies (about 9 oz or 255g)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground ginger
• For the Gingerbread Filling:
• 32 ounces full-fat cream cheese (four 8-oz blocks), softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsulfured molasses
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two or three layers of heavy-duty aluminum foil, sealing completely to prevent water seepage. Set aside.
2. Step 2: Using a food processor, pulse the gingersnap cookies until fine crumbs form. Add melted butter, brown sugar, and ground ginger; pulse until the mixture resembles wet sand. Press evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then cool on a wire rack.
3. Step 3: In a stand mixer or large bowl with a hand mixer, beat the softened cream cheese on medium speed until smooth and lump-free, scraping the bowl often.
4. Step 4: Add granulated and brown sugars, beating until combined and smooth. Mix in molasses until fully incorporated.
5. Step 5: Add eggs one at a time on low speed, mixing just until each yolk disappears. Avoid over-mixing.
6. Step 6: On low speed, gently mix in sour cream, flour, vanilla, and all spices until just combined. Scrape the bowl to ensure even mixing.
7. Step 7: Pour the filling over the cooled crust, smoothing the top. Place the wrapped springform pan in a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60 to 75 minutes. The cheesecake is done when edges are set and center has a slight jiggle.
8. Step 8: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the water bath, cool completely on a wire rack, then cover and refrigerate at least 8 hours or overnight before serving.

Tips & Variations

• Ensure all dairy ingredients are at room temperature for a smooth, creamy filling.
• Use a water bath to prevent cracks and ensure even baking.
• For a twist, swirl salted caramel sauce into the filling before baking.
• Top with eggnog whipped cream made by beating heavy cream with powdered sugar and eggnog until stiff peaks form.
• For a no-bake version, fold whipped topping into the filling instead of baking, then chill until firm.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. Reheat is not recommended, but serving chilled keeps the texture perfect. You can also freeze the cheesecake—wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Help! My cheesecake cracked. Why?

Cracks often happen due to over-mixing the batter, skipping the water bath, or cooling too quickly. To hide cracks, cover the cheesecake with whipped cream or caramel sauce.

Can I make this cheesecake without a springform pan?

A springform pan is highly recommended because it allows easy removal without damaging the cheesecake. Regular pans make removal difficult and may ruin the dessert.

The Showstopper Gingerbread Cheesecake That’ll Win the Holidays Recipe

Print Recipe

★★★★★

5 from 76 reviews

This showstopper Gingerbread Cheesecake combines a gingersnap crust with a creamy, spiced gingerbread-flavored filling. Baked in a water bath to ensure a moist, crack-free texture, it’s the perfect festive dessert to impress guests during the holidays. Rich with molasses and warming spices, this cheesecake is a holiday centerpiece that’s creamy, indulgent, and full of seasonal flavor.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 10 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingersnap Crust

• 2 cups finely crushed gingersnap cookies (about 9 oz or 255g)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground ginger

Gingerbread Filling

• 32 ounces (four 8-oz blocks) full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsulfured molasses
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Prep for Success: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two or three layers of heavy-duty aluminum foil, sealing it completely to prevent water seepage during the water bath. Set aside.
2. Make the Crust: Using a food processor, pulse the gingersnap cookies into fine crumbs. Add melted butter, brown sugar, and ground ginger and pulse until mixture resembles wet sand. Press this firmly and evenly along the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then cool on a wire rack.
3. Start the Filling: In a stand mixer bowl or large bowl with a hand mixer, beat the softened cream cheese on medium speed until completely smooth with no lumps, scraping the sides and bottom often to ensure even mixing. Add granulated sugar and brown sugar, and beat until smooth and creamy.
4. Add the Flavor: Mix in the molasses until fully incorporated. Add eggs one at a time on low speed, mixing only until each yolk disappears to avoid over-aeration which can cause cracking.
5. Finish the Filling: On low speed, add sour cream, flour, vanilla extract, and all the spices (ground ginger, cinnamon, nutmeg, cloves). Mix just until combined. Scrape the bowl one last time to ensure a smooth, creamy batter.
6. Assemble and Bake with a Water Bath: Pour the filling over the cooled crust and smooth the top with a spatula. Place the wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the cheesecake pan’s sides. Bake for 60 to 75 minutes, until the edges are set but the center still has a slight jiggle.
7. The Slow Cool-Down: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking from sudden temperature changes. Remove cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight before serving.

Notes

• Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free filling.
• Do not over-mix after adding eggs to prevent incorporating too much air and cracking.
• Use a water bath to maintain moisture and avoid cracks in the cheesecake.
• Slow cooling inside the oven prevents cracking from temperature shocks.
• Refrigerate at least 8 hours or overnight to fully set the cheesecake’s texture and flavor.
• You can make this cheesecake up to 3 days ahead; flavors improve as it sits chilled.
• Freeze leftovers wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the refrigerator.
• For a no-bake variant, fold whipped topping into the filling and chill until firm.

Keywords: gingerbread cheesecake, holiday dessert, gingersnap crust, molasses, Christmas dessert, spiced cheesecake