There's something undeniably festive about the rich spices and creamy texture of this Gingerbread Cheesecake Recipe. It’s like wrapping yourself in a cozy blanket of holiday flavors that’ll warm up any chilly day. I promise, once you try it, it becomes a dessert you'll keep coming back to.

A slice of creamy light brown cheesecake with a dark brown crumbly crust at the bottom sits on a white plate on a white marbled surface. The cheesecake has a smooth texture and is topped with white whipped cream with small brown specks and a small gingerbread man cookie with a smile and buttons, placed upright at the center of the whipped cream. Next to the slice on the plate are two more gingerbread man cookies lying flat. A gold fork is placed on the left side of the plate. In the background, there is the rest of the cheesecake on a white plate and some green pine branches with pine cones, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Recipe
Top Tip
How to Serve Gingerbread Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Recipe

Why You'll Love This Recipe

This Gingerbread Cheesecake Recipe stands out because it perfectly balances that spicy gingerbread charm with creamy, dreamy cheesecake goodness. I get excited every year making this because it’s not your average holiday dessert—it feels special yet totally doable.

Flavor Explosion: The blend of ginger, cinnamon, nutmeg, and cloves creates a warm, aromatic cheesecake that’s deeply comforting.
Unique Crust: Using Biscoff cookies for the crust adds a caramelized spice note and buttery crunch that's a perfect match for the filling.
Perfect Texture: Low and slow baking with careful cooling means a creamy, crack-free cheesecake that slices beautifully every time.
Festive Topping: The cinnamon-spiced whipped cream and gingerbread cookie garnish elevate it into a show-stopping dessert perfect for holiday gatherings.

A close-up view of a creamy pumpkin cheesecake with a thick dark brown crumb crust at the bottom, a smooth light brown pumpkin filling layer in the middle, and a row of white whipped cream swirls lightly sprinkled with crushed crumbs on top, all set on a white plate with a white marbled surface underneath, with a blurred green and red Christmas tree background providing a festive feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Cheesecake Recipe plays a critical role in building layers of texture and flavor. Using quality spices and room temperature dairy really helps the filling blend smoothly and bake perfectly.

Flat lay of a small stack of round Biscoff cookies with a warm brown hue, a small white ceramic bowl filled with dark brown sugar crystals, a small white ceramic bowl containing ground cinnamon in a fine rust color, a small white ceramic bowl of fine white salt, a small white ceramic bowl holding melted golden salted butter, a large slab of creamy white cream cheese, a small white ceramic bowl with thick glossy dark molasses, a small white ceramic bowl of rich golden vanilla bean paste, a small white ceramic bowl with ground ginger powder, a small white ceramic bowl with ground nutmeg, four whole uncracked light brown eggs, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl containing pale beige all-purpose flour, a small white ceramic bowl of fine malted milk powder with a light tan color, a small white ceramic bowl of powdered sugar, and a few fresh gingerbread men cookies with soft brown tones, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Biscoff cookies: These bring a unique caramelized, spiced sweetness that’s better than a traditional graham cracker crust.
Dark brown sugar: Packed with molasses, it enhances that deep caramel flavor both in crust and filling.
Ground spices (ginger, cinnamon, nutmeg, cloves): The warm spices embody that classic gingerbread vibe and make this cheesecake unmistakably festive.
Cream cheese: The base of the filling—make sure it’s fully softened to avoid lumps and help get that ultra creamy texture.
Molasses: A little addition that adds richness and complexity, reinforcing gingerbread flavors.
Vanilla bean paste: More aromatic and flavorful than vanilla extract, but either works well to brighten the filling.
Heavy cream: Adds lightness and silkiness to the batter and is essential for the whipped topping.
Malted milk powder: A secret touch that adds a subtle toasty richness to the filling.
All-purpose flour: Helps stabilize the cheesecake structure and prevents cracking.
Eggs: They bind the filling and give it that classic dense yet creamy cheesecake body.
Salt: Balances all the sweetness and enhances spices, don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Gingerbread Cheesecake Recipe is. You can easily dial back or up the spices depending on how bold you want the flavor, and it’s a great canvas for seasonal twists or dietary tweaks.

Spice Level: I sometimes add a pinch more ginger or even a hint of cayenne for an unexpected warm kick—it’s surprisingly good!
Molasses Swap: Try using maple syrup instead of molasses if you want a milder, sweeter note.
Crust Alternative: If Biscoff isn’t your thing, ginger snaps or gingersnap crumbs also work beautifully.
Dairy-Free Adjustments: You can replace cream cheese and heavy cream with dairy-free versions; just keep an eye on texture variations.

Step-by-Step: How I Make Gingerbread Cheesecake Recipe

Step 1: Making the Perfect Spiced Crust

Start by preheating your oven to 300°F and prepping your springform pan—wrapping the bottom tightly in foil is a little trick I picked up to prevent water leaks during the water bath bake. Pulse the Biscoff cookies in a food processor until you get fine crumbs, then add melted butter, brown sugar, cinnamon, and salt. The mixture should stick together when pressed—that’s how you know it’s perfect for packing into the pan. Press the crumbs into an even layer, going about an inch up the sides. Bake this for 10 minutes and let it cool while you move on to the filling.

Step 2: Crafting the Creamy, Spiced Filling

With a stand mixer fitted with the whisk attachment, blend the room-temp cream cheese until smooth—about a minute on medium-high speed. It’s important to scrape down the bowl a couple of times to avoid lumps. Add in your brown sugar, molasses, vanilla bean paste, and all those lovely ground spices, plus salt. Mix just until combined—you want to ensure everything is evenly blended, but don’t overmix. Next, add the eggs one by one, fully incorporating each before the next.

Pour in the heavy cream and mix until mostly combined, then scrape the bowl again. Finally, sift in the flour and malted milk powder; mix briefly to avoid developing gluten, which can cause cracks. Give it one last stir with a spatula just to be sure everything is perfect.

Step 3: Baking with a Water Bath for Creaminess

Place your springform pan on a large rimmed baking sheet. Pour the rich batter over your cooled crust and carefully add about 3 cups of hot water to the baking sheet around the pan for the water bath. This gentle cooking method is my go-to for achieving that silky, crack-resistant cheesecake texture.

Bake at 300°F for 80 to 90 minutes. You’re looking for the center to still jiggle just a bit like jell-o, which means it's perfectly set without being overdone. When time’s up, turn off the oven but keep the door closed for 30 minutes; then crack it open slightly and let it cool another 15 minutes. This gradual cooling helps avoid cracks and keeps the texture amazing.

Finally, bring it out and let it cool completely at room temperature before refrigerating overnight—this step really improves the flavor and texture.

Step 4: Whipped Topping and Finishing Touches

Once chilled, whip up your topping by beating heavy cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form. I love piping this around the edges to get that beautiful, professional look, then topping with little gingerbread men cookies for a festive touch. It makes it not just delicious but super charming on the holiday table.

Top Tip

From my experience, getting that perfect slice of Gingerbread Cheesecake is as important as baking it well. I’ve learned a few tricks along the way that really make a difference in presentation and taste.

Warm Knife Slice: Before cutting, run a sharp knife under hot water, wipe it dry, then slice. This helps cut through the creamy layers cleanly and prevents those ragged edges.
Water Bath Wrapping: Make sure to wrap the springform pan bottom tightly in foil to avoid water leaking into your cheesecake batter—a common pitfall if overlooked.
Room Temperature Ingredients: Allow the cream cheese, eggs, and cream to fully come to room temp before mixing to ensure a smooth, lump-free batter.
Slow Cooling: Don’t rush cooling; gradual temperature changes prevent cracks and improve texture, so leave it in the oven as directed after baking ends.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I like to keep it simple and festive: freshly whipped cinnamon vanilla cream piped around the edges and decorated with miniature gingerbread men cookies. Sometimes I add a light dusting of cinnamon or nutmeg on top for an extra aromatic touch. It makes each slice feel as special as it tastes.

Side Dishes

This cheesecake stands well on its own, but if you want to round out the spread, fresh winter fruit like spiced poached pears or a cranberry compote balances its richness beautifully.

Creative Ways to Present

For holiday parties, I’ve served mini versions in small jars topped with whipped cream and a sprinkle of crushed gingerbread crumbs. It’s a fun, portable way to share this Gingerbread Cheesecake Recipe and always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is fully chilled, cover it tightly with plastic wrap or store in an airtight container and keep it in the fridge. It stays fresh and creamy for up to 5 days—perfect for leftovers.

Freezing

I’ve frozen this cheesecake a couple of times with great success. Wrap slices individually in plastic wrap and foil, then freeze in a sealed container. Just thaw overnight in the fridge before serving—it keeps that lovely texture and flavor intact.

Reheating

I usually serve it chilled, but if you prefer it slightly warmer, bring slices to room temp before eating. Avoid microwaving as it can ruin the creamy texture. Letting it sit out for 20-30 minutes works perfectly.

Frequently Asked Questions:

Can I make the Gingerbread Cheesecake Recipe ahead of time?

Absolutely! This cheesecake tastes even better after resting overnight in the fridge, so I recommend baking it a day ahead to let the flavors meld and the texture set perfectly.

What if I don't have Biscoff cookies for the crust?

You can substitute ginger snap cookies, gingersnap crumbs, or even graham crackers if preferred. Each option creates a slightly different crust flavor, but all complement the spiced filling well.

How do I prevent cracks on the cheesecake surface?

Using a water bath during baking and cooling the cake slowly inside the turned-off oven helps prevent cracks. Also, mixing the batter gently and not overbaking are key steps to avoid cracking.

Can I adjust the spices to my taste?

Definitely! The spice mix is flexible. If you prefer stronger ginger flavor or less clove, adjust accordingly. It’s your cheesecake, so feel free to make it just right for your palate.

Final Thoughts

This Gingerbread Cheesecake Recipe has become my go-to festive dessert because it combines cozy holiday spices with a luscious, creamy texture that everyone adores. I hope you find as much joy making and sharing it as I do. Trust me, it’s worth every delicious bite, and once you give it a try, you’ll want it on your holiday menu year after year.