There’s something irresistibly cozy about a dessert that combines the warm spices of the holidays with a rich, creamy texture. That’s exactly what my Gingerbread Cheesecake Recipe delivers—a luscious, spiced cheesecake nestled on a buttery cookie crust. It’s the kind of dessert that not only tastes incredible but feels like a warm hug in every bite.

A single slice of light brown cheesecake with a smooth texture sits on a white plate with a crumbly dark brown crust at the base. On top of the cheesecake slice is a layer of white whipped cream with some small brown crumbs sprinkled over it, and a small light brown gingerbread cookie shaped like a smiling little person stands upright in the whipped cream. Next to the slice on the plate are two additional gingerbread cookies lying flat. In the background, the rest of the cheesecake is visible on a white plate. The scene is set on a white marbled surface with some green pine branches and a red cloth adding a festive touch. A gold fork rests on the plate near the cheesecake slice. 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

I absolutely love how this Gingerbread Cheesecake Recipe brings together seasonal spices with a velvety, indulgent filling. It’s perfect for holiday celebrations, but honestly, I sometimes make it in the middle of winter just to brighten up a cold day.

Unique Flavor Combo: Combining molasses and warm spices like ginger, nutmeg, and cloves gives it that classic gingerbread feel without overpowering the cream cheese.
Perfectly Textured Crust: Using Biscoff cookies for the crust adds a sweet, cinnamon-spiced crunch that pairs wonderfully with the creamy filling.
Simple Technique: Even if you’re new to cheesecakes, the step-by-step instructions make this surprisingly manageable and stress-free.
Beautiful Presentation: The whipped cream topping and gingerbread cookie garnish make it a showstopper on any dessert table.

The image shows a pumpkin cheesecake with three distinct layers on a white plate placed on a white marbled surface. The bottom layer is a dark brown crust, firm and crumbly. The thick middle layer is a smooth, creamy pumpkin-flavored cheesecake in a light brown-orange color. The top layer has piped swirls of white whipped cream spread around the edge of the cake, with small crumbles of brown topping sprinkled over the whipped cream and a few scattered on the cheesecake surface. The background is blurred but shows green foliage and red ornaments, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Cheesecake Recipe has it’s own important role, working together to create balance in flavor and texture. Here’s a quick peek at why I picked these specific staples and how you can choose the best quality for your cheesecake.

Flat lay of a stack of round Biscoff cookies, a small mound of dark brown sugar, a small white bowl with ground cinnamon powder, a small white bowl with fine salt, a pat of salted butter, a large block of cream cheese, a small white bowl with thick molasses, a small white bowl with vanilla bean paste, a small white bowl with ground ginger, a small white bowl with ground nutmeg, a small white bowl with ground cloves, four whole brown eggs with clean shells, a small white bowl with heavy cream, a small white bowl with all-purpose flour, a small white bowl with malted milk powder, a small white bowl with powdered sugar placed 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: Their caramelized, spiced flavor makes for a crust that complements gingerbread spices beautifully.
Dark Brown Sugar: Adds rich molasses notes that deepen the overall flavor profile.
Butter (Salted): Essential for binding the crust and adding a buttery richness.
Cream Cheese: Choose full-fat, room temperature cream cheese for the smoothest, creamiest filling.
Molasses: This dark syrup packs that authentic gingerbread flavor punch.
Vanilla Bean Paste: A step up from extract, giving tiny specs of vanilla and an intense aroma.
Ground Spices (Ginger, Cinnamon, Nutmeg, Cloves): The aromatics – fresh and well-measured here to create that classic gingerbread taste.
Eggs: They set the cheesecake with just the right firmness.
Heavy Cream: Adds richness and smoothness so your filling is silky, not dense.
All-Purpose Flour: A little stabilization without changing texture.
Malted Milk Powder: Adds subtle depth and an almost toffee-like note to the filling.
Powdered Sugar & Vanilla Extract (for topping): Sweetens and flavors the whipped cream topping perfectly.

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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

This Gingerbread Cheesecake Recipe is already a showstopper as is, but I love suggesting little tweaks so you can make it your own. Don’t be shy about swapping out a few elements or adding fun touches—it’s all about what feels right to you in your kitchen.

Variation: I once swapped the Biscoff crust for a spiced gingersnap cookie crust and it gave a sharper ginger flavor—so good if you love your spices bold.
Dairy-Free Option: For a lactose-free version, you can try cream cheese alternatives and coconut cream, but texture will shift a bit—worth experimenting if you need it!
Seasonal Twist: Adding a splash of orange zest or folding in some finely chopped crystallized ginger into the batter freshens the flavor for winter festivities.

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

Step 1: Create That Perfect Crust

Start by preheating your oven to 300°F and prepping your 9-inch springform pan by wrapping the bottom and sides in aluminum foil—this water bath method is a lifesaver for preventing cracks. Blitz Biscoff cookies in a food processor until finely ground, then add melted butter, dark brown sugar, cinnamon, and a pinch of salt. Pulse until the crumbs hold when pressed together. Press this mixture firmly into your pan's bottom and about an inch up the sides. Baking for 10 minutes sets the crust wonderfully, so don’t skip this step while you prep the filling. It might seem simple, but a firm crust is the foundation for the whole cheesecake!

Step 2: Whip Up That Rich, Spiced Filling

Using a stand mixer with a whisk attachment (or a hand mixer), beat your softened cream cheese on medium-high for about a minute until smooth. Then, mix in the dark brown sugar, molasses, vanilla bean paste, and all your cozy spices at medium speed until just combined. Adding eggs one at a time really helps keep the texture silky—make sure each is fully mixed before the next one goes in. Pour in the heavy cream and give everything a good stir, scraping down the sides of the bowl so you don’t miss any patches of spice or sugar. Finally, sift in the flour and malted milk powder and mix briefly just to incorporate. This step helps your cheesecake keep a tender crumb.

Step 3: Bake and Cool Like A Pro

Place your springform pan on a rimmed baking sheet and pour the creamy batter into the crust. Pour about 3 cups of hot water into the baking sheet, creating that crucial water bath. Bake for about 80 to 90 minutes—you're looking for the center to jiggle slightly, kind of like Jell-O, not liquid. Then, here’s a trick I learned: turn the oven off but leave the door closed for 30 minutes to gently finish the cooking; this helps prevent cracks. After that, crack the oven open slightly and cool for 15 minutes more. Remove and cool completely on a wire rack. Your patience here will be rewarded with a smooth cheesecake top and no fissures. Then, refrigerate overnight for best texture and flavor—this step elevates the whole cheesecake.

Step 4: Whip Up That Fluffy Topping

Once your cheesecake is set, the easy whipped cream topping is the perfect finishing touch. Just whip heavy cream, powdered sugar, ground cinnamon, and vanilla extract until stiff peaks form. I like to pipe it around the edge using a star tip for a pretty border. Don’t forget those gingerbread men cookies for a festive touch—they add crunch and charm in equal measure.

Top Tip

Making this Gingerbread Cheesecake Recipe has given me a few key hacks that are game changers! These tips keep your cheesecake not just delicious but looking flawless every time.

Water Bath Magic: Using the aluminum foil and the rimmed baking sheet filled with water is essential. It controls the heat and prevents cracking—don’t skip it!
Warm Knife for Slicing: Heat your knife under hot water before cutting, then wipe it dry. This tiny trick gets you smooth, clean slices without the cheesecake sticking to the blade.
Room Temperature Ingredients: Bring everything like cream cheese, eggs, and cream to room temp before mixing. This keeps your batter lump-free and super smooth.
Don’t Rush the Chill: Make this a day-ahead dessert—letting it chill overnight makes all the flavors meld and the texture just perfect.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I’m a stickler for presentation, especially with something as elegant as this cheesecake. I top it with freshly whipped cream that's lightly dusted with cinnamon—it just adds that cozy touch. The gingerbread cookie men aren’t just adorable, they add a fun crunch that contrasts perfectly with the creamy filling.

Side Dishes

Pair this cheesecake with some lightly spiced mulled wine or a hot cup of chai tea for a perfect seasonal treat. A small bowl of fresh berries or an orange compote also cuts through the richness and brightens the plate beautifully.

Creative Ways to Present

I like to serve slices on slate plates with a drizzle of caramel sauce and a sprig of fresh rosemary or thyme for an unexpected, festive flair. For holiday dinners, placing a mini gingerbread cookie on each slice makes it feel extra special—and kids love it!

Make Ahead and Storage

Storing Leftovers

Any leftovers? No problem. I always keep mine covered tightly in plastic wrap or an airtight container in the fridge. It stays fresh for up to 4 days. Just bring it to room temperature for 10-15 minutes before serving for best flavor.

Freezing

Freezing cheesecake isn’t something I do often because it’s so delicious fresh, but if you must, wrap the whole cheesecake or slices tightly in plastic wrap and then foil. It freezes well for up to 2 months. Thaw overnight in the fridge, then whip up fresh cream topping before serving.

Reheating

Cheesecake is best served cold or at room temp, so I avoid reheating. If you want to warm a slice slightly, pop it in the microwave for about 10 seconds—but honestly, I find the texture and flavor best when chilled.

Frequently Asked Questions:

Can I make this Gingerbread Cheesecake Recipe in advance?

Absolutely! This cheesecake actually benefits from being made a day ahead. The overnight chill helps the flavors marry beautifully and firms up the texture for easy slicing.

Why do I need to bake the cheesecake in a water bath?

The water bath keeps the cheesecake gently cooking, preventing cracks and ensuring a creamy, smooth texture instead of a dry or crumbly one.

Can I use a different cookie for the crust?

Yes! While Biscoff cookies add a special spice and caramel flavor, you can substitute with gingersnap cookies or graham crackers, but expect a slight change in taste and texture.

What’s the best way to get clean slices of cheesecake?

Run a sharp knife under hot water, wipe it dry, then cut your cheesecake. Warm knives glide through the creamy texture for clean, beautiful slices without squishing or sticking.

Final Thoughts

This Gingerbread Cheesecake Recipe is one of those desserts that feels like a celebration every time I make it. The blend of spices with the creamy filling and crisp Biscoff crust hits all the right notes—comforting, flavorful, and elegant all at once. I can’t wait for you to try it out yourself, and I’m sure once you do, it’ll become a go-to recipe for your holiday table or cozy winter treat. Trust me, nothing beats that first luscious bite!