I love how this cheesecake captures the essence of gingerbread while still giving me that rich, creamy texture I expect from a classic cheesecake. The spices, molasses, and brown sugar blend beautifully, and the ginger cookie crust adds irresistible flavor. The cinnamon whipped cream makes the whole dessert feel extra festive, and I can garnish it with ginger cookies for an elegant touch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cheesecake: aluminum foil 2 cups gingerbread cookie crumbs ¼ cup unsalted butter, melted 3 (8 ounce) packages cream cheese, at room temperature 1 cup dark brown sugar ⅓ cup unsulphured molasses 1 tablespoon lemon juice 1 tablespoon vanilla extract 2 teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ¼ teaspoon ground allspice 1 pinch salt 3 eggs, room temperature
Cinnamon Whipped Cream: 1 cup heavy whipping cream ¼ cup confectioners’ sugar, or to taste ½ teaspoon vanilla extract ½ teaspoon cinnamon, or to taste 1 pinch salt
Directions
I begin by preheating my oven to 350 degrees F and greasing a 9-inch springform pan. I wrap the outside of the pan 3 to 4 times with aluminum foil to create a barrier for the water bath.
I mix the gingerbread cookie crumbs with the melted butter until the mixture resembles wet sand, then press it evenly into the bottom of the springform pan.
In a large bowl, I beat the cream cheese and brown sugar until smooth. I add the molasses, lemon juice, vanilla, ginger, cinnamon, cloves, nutmeg, allspice, and salt, mixing until fully combined. I add the eggs one at a time, beating just enough after each addition to incorporate them without overmixing. I pour the batter over the crust and tap the pan on the counter to release any trapped air bubbles.
I place the springform pan into a larger baking pan and carefully pour in hot water until it reaches about 1 inch up the sides of the foil-wrapped cheesecake. I make sure no water gets inside the cheesecake.
I bake it for about 1 hour, until the edges are set and the center still jiggles slightly. I turn off the oven and leave the cheesecake inside for 1 to 2 hours to cool gradually.
I remove the cheesecake from the oven and water bath, run a knife around the edge, and refrigerate it for at least 4 hours until fully chilled.
For the cinnamon whipped cream, I beat the heavy cream, confectioners’ sugar, vanilla, cinnamon, and salt on medium-high speed until stiff peaks form, being careful not to overmix.
I top the cheesecake with the whipped cream right before serving.
I sometimes use gingersnaps, speculoos cookies, or even plain graham crackers for the crust. If I want a stronger molasses flavor, I add an extra tablespoon to the batter. I also enjoy topping the cheesecake with crushed ginger cookies, caramel drizzle, or sugared cranberries for a more festive presentation. A maple whipped cream also works beautifully if I want to change things up.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 5 days. The whipped cream can be made a day ahead and added just before serving. To freeze, I wrap the cheesecake tightly without the whipped cream and freeze for up to 2 months. I thaw it in the refrigerator overnight before slicing.
FAQs
Can I make this cheesecake ahead of time?
Yes, I often make it a day or two before serving since the flavor improves as it chills.
Do I have to use a water bath?
A water bath helps prevent cracking and ensures a creamy texture, so I recommend it.
Can I use low-fat cream cheese?
I prefer full-fat cream cheese for the best texture and taste.
Can I replace the molasses?
Molasses is key to the gingerbread flavor, but in a pinch, I use dark corn syrup with extra spices.
How do I know when the cheesecake is done?
The edges should be set while the center still jiggles slightly when I gently shake the pan.
Can I skip the whipped cream?
Yes, but I find the cinnamon whipped cream adds a wonderful finishing touch.
Why wrap the pan in foil?
It prevents water from seeping into the cheesecake during the water bath.
Can I use a different pan size?
A 10-inch springform works, but the cheesecake will be slightly thinner and may bake faster.
How do I keep the top from cracking?
Avoid overmixing, use a water bath, and let the cheesecake cool slowly in the oven.
Can I freeze individual slices?
Yes, I wrap slices individually and freeze them for easy future desserts.
Conclusion
I love how this gingerbread cheesecake brings festive spice and creamy richness together in a stunning holiday dessert. With its warm flavors and beautifully smooth texture, it’s a showstopping treat that feels both comforting and celebratory—perfect for any winter gathering.
A rich and creamy holiday cheesecake infused with warm gingerbread spices, molasses, and brown sugar, set on a ginger cookie crust and topped with fluffy cinnamon whipped cream.
Ingredients
Aluminum foil
2 cups gingerbread cookie crumbs
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, room temperature
1 cup dark brown sugar
1/3 cup unsulphured molasses
1 tbsp lemon juice
1 tbsp vanilla extract
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground allspice
Pinch of salt
3 eggs, room temperature
Cinnamon Whipped Cream:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F and grease a 9-inch springform pan. Wrap the outside of the pan in several layers of aluminum foil for the water bath.
Mix cookie crumbs with melted butter and press firmly into the bottom of the pan.
Beat cream cheese and brown sugar until smooth. Add molasses, lemon juice, vanilla, ginger, cinnamon, cloves, nutmeg, allspice, and salt, mixing until combined.
Add eggs one at a time, mixing just until incorporated. Pour batter over the crust and tap to release air bubbles.
Place pan in a larger baking dish and pour hot water around it until it reaches 1 inch up the sides.
Bake for about 1 hour, until edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1–2 hours.
Remove from oven and water bath, run a knife around the edge, and refrigerate at least 4 hours.
For whipped cream, beat heavy cream, confectioners’ sugar, vanilla, cinnamon, and salt until stiff peaks form.
Top cheesecake with cinnamon whipped cream before serving.
Notes
Gingersnaps, speculoos, or graham crackers all work for the crust.
Increase molasses for deeper flavor.
Top with crushed cookies, caramel, or sugared cranberries for festivity.
