For an extra layer of flavor, try adding a tablespoon of bourbon or rum to the cheesecake batter. Ensure your cream cheese is truly at room temperature for a smooth, lump-free batter. Don't skip the water bath! It's crucial for even baking and prevents cracking. Letting the cheesecake cool gradually in the oven prevents it from sinking in the center. The cinnamon whipped cream can be made a day in advance and stored in the refrigerator.
Gingerbread Cheesecake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME6 hrs 30 mins
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SERVING16 People
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VIEWS19
Embrace the warmth of the holidays with this decadent Gingerbread Cheesecake! A symphony of spice and creamy indulgence, it's a show-stopping dessert that will captivate your taste buds. Crowned with a delicate cinnamon whipped cream, it's the perfect centerpiece for your festive celebrations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol112 mg
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Fiber0 g
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Protein5 g
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Saturated Fat15 g
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Sodium204 mg
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Sugar19 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil. (5 minutes)
02
StepMix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered. (10 minutes)
03
StepCombine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles. (15 minutes)
04
StepPlace the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter. (5 minutes)
05
StepBake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours. (120 minutes)
06
StepRemove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours. (240 minutes)
07
StepCombine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix. (10 minutes)
08
StepTop cheesecake with whipped cream just before serving. (2 minutes)
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Seamus Lemke
Jun 22, 2025This recipe is a keeper! It's become a new Christmas tradition in our family.
Monica Franecki
Jun 18, 2025The instructions were clear and easy to follow, even for a beginner baker like me.
Mikayla Kutch
Jun 17, 2025I was a little intimidated by the water bath, but it was actually really easy and made the cheesecake so moist and delicious!
Felipe Wunsch
May 17, 2025My cheesecake cracked a little, but it still tasted amazing! I'll definitely make this again.
Dashawn Wunsch
May 12, 2025This cheesecake was a huge hit at our Christmas party! Everyone raved about the gingerbread crust and the creamy filling.
Colin Ruecker
May 8, 2025I substituted gluten-free gingerbread cookies for the crust, and it worked perfectly!
Milan Wehner
May 3, 2025I made this for Thanksgiving and it was a huge success! Everyone loved the unique flavor combination.
Kelley Bauch
Apr 24, 2025The cinnamon whipped cream is the perfect complement to the gingerbread flavors. I added a little extra cinnamon for a stronger kick.