Gingerbread Cheesecake (2024)

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by Kellie December 20, 2016

Rich and creamy Gingerbread Cheesecake is nestled in a crisp gingersnap crust and topped with smooth, sweet, tangyglaze before being dressed with holiday gingerbread men. This easy to make dessert is great for a crowd and will definitely be the highlight of the party.

My gingerbread binge continues…..and I’ll actually be sad when Christmas arrives because I feel like it’s not socially acceptable to consume large quantities of gingerbread after the 26th. I say the 26th because that day is my extended Christmas day, the day I either a) stay home and relax in a new pair of pjs and socks while binge watching Christmas movies or b) go to the mall extra early and shop for bargains with what little money I have left while sipping a gingerbread latte.

Since I already binge watched all the holiday movies this year I think I’m going with B. Option B sounds like the logical plan to me. Right?

So, that means one last splurge on some gingerbread where I will be sure to eat so much that I can’t even stand it anymore. Is that even possible? I don’t think so but one can wish….what I do hope is that there is a slice of this Gingerbread Cheesecake leftover from Christmas dinner.

Because it’s simply amazing. Creamy, light and perfectly spiced with a crisp, sweet crust that’s just humming with snappy flavor. It’s easy to make…and completely fool-proof using just a few of my tips. I made this recipe so many times as a dessert to take to relatives houses for the holidays but before I did that….I screwed it up pretty royally quite a few times. So, I’m kind of a Gingerbread Cheesecake expert by now.

To start your Gingerbread Cheesecake you’re going to make the crust….it’s super easy and only three ingredients. Gingersnap cookies (I like to use these, they’re perfect but you can buy them at the store if you’re short on time), sugar and butter. Oh, and a pinch of salt. Crush up your cookies, stir in the sugar, salt and melted butter…the press into your springform pan. Bake for a bit until set and let it cool.

Now the filling, your Gingerbread Cheesecake has simple filling that’s creamy and smooth. Much less dense than many cheesecakes I’ve had before (or even MADE before). It’s just a few ingredients and a bunch of spices to get that burst of gingerbread flavor. Cream cheese, eggs, sugar, vanilla, molasses, spices and balsamic vinegar (don’t be scared, it’s sweet/tangy and heavenly)….beat until smooth. Try not to eat the filling with a spoon. It happens…nobody likes a half full cheesecake.

Pour that creamy deliciousness into your gingersnap crust and bake for about an hour or so in a water bath so your filling doesn’t dry out and crack. Sounds complicated but it’s not. I just wrap the pan in foil to seal the cracks…place in a deep baking pan (like a half sheet pan) and fill with about 4-6 cups of water. I fill the pan with water while it’s on the oven rack to prevent spills.

Last, whip together sour cream, vanilla and confectioner’s sugar….smooth that silky cream over the top of your now cooled Gingerbread Cheesecake. Decorate with Gingerbread Men.…and again, if you’re short on time there’s no shame in buying them at the store.

Try not to eat them on the way home. Now watch as your friends and family gasp in amazement at your new culinary powers. And don’t be surprised if you’re assigned cheesecake duty for the rest of eternity. But that’s cool because now you know how easy they are and next time you can try these Salted Caramel Mocha Cheesecakes or my favorite Bourbon Pumpkin Praline Cheesecakes.

If you’re looking for even more cheesecake recipes you have to try some of these favorites:

• Pumpkin Cheesecake in Gingerbread Crust
• Carrot Cake Cheesecake
• New York Style Cheesecake

posted in: Baking, Cakes and Cupcakes, Desserts, Recipes, Vegetarian 13 comments