Rich and creamy Gingerbread Cheesecake made with molasses, warm spices, and a buttery graham cracker crust. This festive holiday cheesecake is perfect for Christmas, winter celebrations, and cozy dessert tables.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 15 minsTotal Time 1 hr 50 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
½ tsp ground ginger
6 tbsp unsalted butter, melted
Gingerbread Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
¼ cup molasses (unsulphured)
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
Gingersnap crumbs
Caramel or molasses drizzle
Candied ginger
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, ground ginger, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add granulated sugar, brown sugar, and cornstarch; mix gently.
Blend in molasses, vanilla, spices, and salt.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
7 Toppings
Vanilla whipped cream
Salted caramel drizzle
Crushed gingersnaps
Beverages
Coffee or espresso
Chai latte or spiced tea
Mulled wine or eggnog
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
½ tsp ground ginger
6 tbsp unsalted butter, melted
Gingerbread Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
¼ cup molasses (unsulphured)
1 tsp vanilla extract
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
Gingersnap crumbs
Caramel or molasses drizzle
Candied ginger
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, ground ginger, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add granulated sugar, brown sugar, and cornstarch; mix gently.
Blend in molasses, vanilla, spices, and salt.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
7 Toppings
Vanilla whipped cream
Salted caramel drizzle
Crushed gingersnaps
Beverages
Coffee or espresso
Chai latte or spiced tea
Mulled wine or eggnog
