Gingerbread Cheesecake

This gingerbread cheesecake is pure holiday magic—rich, spiced, and creamy with a molasses-kissed crust that steals every spotlight. It’s the kind of dessert that makes people close their eyes on the first bite and immediately ask for the recipe.

Course Dessert

Cuisine Holiday

Prep Time 15

Cook Time 1

Cooling/Resting 10

Total Time 11 15

Servings

Calories 497kcal

Author Marye Audet-White

Ingredients

Crust

2 cups gingersnap crumbs
½ cup butter melted - you might not need all of it.

Cheesecake Filling

32 ounces cream cheese original not low fat or no fat - 4 8-ounce packages, room temperature
1 cup sugar
1 cup brown sugar
2 tablespoons molasses
2 teaspoons ginger
1 ½ teaspoon cinnamon
½ teaspooon cloves
6 eggs room temperature
½ teaspoon vanilla
16 ounces sour cream room temperature - not reduced fat or low fat or fat free

Instructions

Crust

Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
Pulse the gingersnaps in the bowl of a food processor until they are crumbs.
Stir in enough melted butter to make the crumbs hold together.
Press the crumb mixture over the bottom and half way up the sides of the springform pan.
Set aside.

Cheesecake

Preheat the oven to 375.
Place the cream cheese and sugars in the bowl of a mixer.
Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
Add the molasses and spices.
With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
Fold in the vanilla and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
Pour the filling into the prepared crust and place in a large roasting pan.
Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
Bake for 1 hour.
Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
Remove from the oven, take out of the water bath, and remove the foil.
Let the cheesecake sit away from drafts until it cools to room temperature.
Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
Chill overnight or at least 8 hours.
Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
Remove the springform pan.
Top with desired topping and serve.

Notes

Storage:

Cover tightly with plastic wrap and store for up to 5 days. Freeze for up to a month.

Tips:

Room temp everything. Cold cream cheese is the enemy of smooth batter. Give it time to warm up—patience is your secret ingredient.
Don’t skip the water bath. It’s not optional. It’s what keeps your cheesecake silky instead of stress-cracked and tragic.
Don't whip the cream cheese! Mix on low with the paddle or you'll have a light fluffy cheesecake not a dense, rich one.

Nutrition