This gingerbread cheesecake is Christmas cheesecake perfection! Creamy spiced gingerbread cheesecake over a gingersnap cookie crust, topped with white chocolate gingerbread ganache and whipped cream.

What makes gingerbread cheesecake so good?

We’ve got a lot of amazing components working together here to bring this Christmas cheesecake to life:

  • Perfectly smooth gingerbread cheesecake– The cheesecake is silky smooth and full of warm spices, like cinnamon, ginger, allspice, nutmeg, and cloves, along with brown sugar and molasses bringing all the gingerbread flavor!
  • Brown butter gingersnap crust- brown butter adds extra depth of flavor to the crust and gives it an extra crunchy texture. It’s the perfect pairing for the soft cheesecake.
  • White chocolate gingerbread ganache- we’ll be making a super easy white chocolate ganache that will be mixed with molasses and spice, then poured over the cheesecake.

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Make the Crust– Pulse the gingersnap cookies in a food processor until they are finely ground, then mix in the melted brown butter and brown sugar. Press the crumbs into the bottom of your springform pan. Then bake the crust and let it cool.
Prepare the Batter– Mix the cream cheese, sugar and cornstarch together, ensuring there are no lumps. This is the most important step, because once the other ingredients are added in, it is very difficult to get the lumps out! Continue with the rest of the ingredients, being careful not to over-mix the batter.
Assemble & Bake – Pour the batter over the crust. Bake the cheesecake for 1 hour, then turn the oven off and let the cheesecake remain in the oven for one more hour.
Chill the Cheesecake– Remove from the oven and let the cheesecake cool on the counter, then transfer it to the fridge to cool overnight. It’s very important that the cheesecake has plenty of time to chill before trying to cut it.
Make the Ganache– Melt white chocolate and heavy cream together, then mix in molasses and spices.
Decorate– Pour the ganache over the cheesecake, smooth it out with a spatula and chill in the fridge until it has set. Pipe whipped cream around the edges and top with decorative gingerbread men and sugared cranberries.

Tips for baking a perfect gingerbread cheesecake

Cream Cheese- I recommend using “brick style” Philadelphia cream cheese, not an ad, just my personal favorite brand. Make sure it’s full fat, reduced fat will not give you the same creamy cheesecake texture!

Be super, super careful not to over mix the cheesecake batter. If you mix too much the cheesecake texture can turn out with a runny consistency.

Make sure your ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake and allow everything to blend together easily. If your cream cheese is too cold, you can end up with lumps in your cheesecake batter.

Make sure your cheesecake has completely chilled before attempting to cut into it. I recommend making it the day before you’re planning on serving and allowing it to chill overnight.

Gingerbread Cheesecake FAQs

How do I store the cheesecake?

Store in an airtight container in the fridge for up to four days. I like to use a cake carrier!

Do I really have to use a water bath to bake the cheesecake? 

Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won’t bake like it should.

Can I freeze the cheesecake for later?

Yes! It will stay nicely in the freezer for two months. I recommend wrapping individual slices in plastic wrap, then placing the slices in an airtight container for maximum freshness!

If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

Other Gingerbread Recipes to Try

Gingerbread Cake 

Gingerbread Cheesecake Cookies

Gingerbread Cinnamon Rolls

Chewy Gingerbread Cookies
4.50 from 2 ratings

Gingerbread Cheesecake

Yield: 12 slices
Prep: 45 minutes
Cook: 2 hours
Chill Time: 8 hours
Total: 10 hours 45 minutes
This gingerbread cheesecake is Christmas cheesecake perfection! Creamy spiced gingerbread cheesecake over a gingersnap cookie crust, topped with white chocolate gingerbread ganache and whipped cream.
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Ingredients

For the Brown Butter

  • 1 cup (224 g) unsalted butter

For the Gingersnap Crust

  • 44 gingersnap cookies (285 g)
  • 1/2 cup (120 ml) brown butter from above
  • 2 tbsp (28 g) brown sugar

For the Gingerbread Cheesecake

  • 32 oz (907 g) cream cheese, softened at room temperature
  • 1 cup (220 g) brown sugar, packed
  • 3 tbsp (24 g) cornstarch
  • the rest of the brown butter from above
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1/4 cup (85 g) molasses
  • 2 tsp vanilla
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 eggs, at room temperature
  • 2 egg yolks, at room temperature

For the Gingerbread Ganache

  • 4.5 oz (127 g) white chocolate bar, chopped
  • 3 tbsp (45 ml) heavy cream
  • 1/2 tbsp molasses
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of nutmeg
  • pinch of allspice
  • pinch of cloves

For the Whipped Cream

  • 3/4 cup (180 ml) heavy cream
  • 1/4 cup (34 g) powdered sugar

Instructions
 

For the Brown Butter

  • Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 10 minutes. Remove the butter from the heat.
    1 cup (224 g) unsalted butter
  • Measure out 1/2 cup (120 ml) of melted brown butter. This will be used for the crust. The remaining brown butter will be used for the cheesecake batter.

For the Crust

  • Preheat the oven to 350° F (175° C).
  • Prepare your 9-inch springform pan for its later water bath by wrapping the bottom and sides with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
    (I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
  • Pulse the gingersnap cookies together in a food processor until they are finely ground.
    44 gingersnap cookies (285 g)
  • Then add in the melted brown butter and brown sugar and pulse until combined.
    1/2 cup (120 ml) brown butter from above, 2 tbsp (28 g) brown sugar
  • Press the gingersnap cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
  • Bake the crust for 10 minutes and then let it cool completely while working on the cheesecake batter.

For the Gingerbread Cheesecake

  • Preheat oven to 350° F (175° C) if not still preheated.
  • In the bowl of a stand mixer, mix the cream cheese, brown sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything has been mixed well.
    32 oz (907 g) cream cheese, softened at room temperature, 1 cup (220 g) brown sugar, packed, 3 tbsp (24 g) cornstarch
  • Add in the rest of the brown butter, sour cream, molasses, vanilla, cinnamon, ginger, allspice, nutmeg and cloves. Mix for 1 minute on medium speed. Scrape sides and bottom of the bowl again.
    the rest of the brown butter from above, 1/3 cup (82 g) sour cream, at room temperature, 1/4 cup (85 g) molasses, 2 tsp vanilla, 1 tbsp ground cinnamon, 1 tbsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves
  • At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
    3 eggs, at room temperature, 2 egg yolks, at room temperature
  • Pour the batter into the prepared pan with the crust.
  • Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.
    (If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
  • Bake at 350° F (175° C) for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
  • Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.
  • Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.

For the White Chocolate Gingerbread Ganache

  • Add the chopped white chocolate and cream to a double boiler. Heat over medium heat until melted together. (Alternatively you can microwave in 10 second intervals, stirring each time, until all is melted together.)
    4.5 oz (127 g) white chocolate bar, chopped, 3 tbsp (45 ml) heavy cream
  • Add in the molasses, cinnamon, ginger, nutmeg, allspice and cloves. Stir to combine.
    1/2 tbsp molasses, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, pinch of nutmeg, pinch of allspice, pinch of cloves

For the Whipped Cream

  • Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
    3/4 cup (180 ml) heavy cream, 1/4 cup (34 g) powdered sugar

Assembling the Cheesecake

  • Pour the white chocolate gingerbread ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.
  • Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake. Top with mini gingerbread men and sugared cranberries, serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.
Course: Dessert
Cuisine: American
Keyword: cheesecake, Christmas, christmas recipe, gingerbread, gingerbread cheesecake cookies
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