Name: Gingerbread Cheesecake Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 20 min
Cuisine: American
Ingredients: 32 Biscoff cookies 250g (1 8.8oz. package); 2 tablespoons dark brown sugar packed; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 6 tablespoons salted butter melted; 32 ounces cream cheese 904g, room temperature; 1½ cups dark brown sugar 300g, packed; ¼ cup molasses 60mL; 1 tablespoon vanilla bean paste; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; ¼ teaspoon ground cloves; 4 large eggs room temperature; ¾ cup heavy cream 175mL, room temperature; ⅓ cup all-purpose flour 43g; 2 tablespoons malted milk powder 20g; 1 cup heavy cream 240mL; ¼ cup powdered sugar; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; Gingerbread cookies optional

There’s something truly magical about cozy spices wrapped up in a creamy, velvety texture — that’s exactly what makes this Gingerbread Cheesecake Recipe one of my absolute favorites to bake, especially when the air turns crisp and festive. Trust me, this dessert 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

This Gingerbread Cheesecake Recipe isn’t just another cheesecake — it’s a spiced celebration wrapped in the dreamy smoothness of cream cheese and the deep, caramelized crunch of a Biscoff cookie crust. I love how it balances rich and spicy flavors without being overly sweet.

Perfect seasonal flavors: The blend of ginger, cinnamon, nutmeg, and cloves hits all the cozy notes of gingerbread without being overpowering.
Decadent yet balanced texture: Creamy cheesecake filling meets a crisp, spiced cookie crust that adds a fabulous contrast.
Show-stopping presentation: With whipped cream and gingerbread cookie accents, it’s an unforgettable centerpiece for any gathering.
Make-ahead friendly: Prepare it the day before and let the flavors meld overnight — it gets even better with time.

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

The magic behind this Gingerbread Cheesecake Recipe lies in its thoughtful ingredients, each playing a key role to create that iconic spicy richness with a creamy finish. Choosing quality spices and room-temperature dairy really makes a difference here.

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: These give the crust a caramelized, spiced flavor that complements the gingerbread filling perfectly.
Dark brown sugar: Packed with molasses, it deepens the sweetness and enhances the spice tones.
Ground cinnamon, ginger, nutmeg, and cloves: The classic gingerbread spice combo adds warmth and depth.
Molasses: It’s the heart of gingerbread flavor and adds moist richness.
Cream cheese: The base of the cheesecake — make sure it’s softened for creamy, smooth batter.
Heavy cream: Adds silkiness and helps achieve the perfect cheesecake texture.
Eggs: These set the cheesecake, giving it structure but keeping it tender.
All-purpose flour and malted milk powder: A small amount stabilizes the filling, while malted milk adds a subtle, toasty flavor.
Vanilla bean paste: Enhances the filling with natural vanilla warmth instead of artificial flavor.

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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 experimenting with this Gingerbread Cheesecake Recipe — it’s so forgiving and inviting to tweaks! You can easily adjust the spices or topping to suit your mood or the occasion.

Variation: Once, I swapped the Biscoff crust for ginger snap cookies, which gave it a zingier crust that my family adored. You can try graham crackers or even a pecan crust for nutty richness.
Dairy alternatives: I tested swapping heavy cream for coconut cream for a dairy-free twist; it worked surprisingly well if you want to make a different version.
Spice level: Feel free to dial up the ginger or cloves if you love a more pronounced spice kick. I keep the cinnamon and nutmeg constant to maintain balance.
Toppings: Fresh whipped cream is classic, but sometimes I add a drizzle of salted caramel sauce or a sprinkle of crushed candied ginger.

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

Step 1: Prepare the Perfect Spiced Crust

Start by wrapping the bottom of your springform pan with a criss-cross of aluminum foil — this will protect against water leaking in during the water bath bake. Then toss Biscoff cookies into your food processor and pulse until you get fine crumbs. I like to taste-test the crumbs here; it’s like a sweet, spiced prelude!

Mix in the melted butter, brown sugar, cinnamon, and salt right in the processor until the crumbs stick together when pressed. Press this mixture firmly into the bottom and about an inch up the sides of your springform pan. Bake at 300°F for 10 minutes — this seals the crust and preps it for that creamy filling.

Step 2: Whip Up the Decadent Gingerbread Filling

Using a stand mixer with a whisk attachment, I beat softened cream cheese first until it’s luscious and smooth — about a minute on medium-high. Scrape down the bowl, then add your brown sugar, molasses, vanilla bean paste, ginger, cinnamon, nutmeg, salt, and cloves. Mix just until combined; no one wants overworked batter.

Next, add eggs one at a time, beating well after each to fully incorporate. Then pour in the heavy cream and mix briefly. Don’t forget to scrape the sides again so everything is well blended.

Finally, sift in the flour and malted milk powder to stabilize the filling and give it a subtle toasty note. Mix for about 20 seconds, then fold once more gently with a spatula.

Step 3: Bake Low and Slow (Water Bath Magic)

Pour your luscious batter into the pre-baked crust and place the springform pan onto a large rimmed baking tray (to catch water). Carefully pour hot water—about 3 cups—into the pan around the springform to create a water bath. This gentle steam helps prevent cracking and gives the cheesecake that silky texture.

Bake at 300°F for 80 to 90 minutes. You want the center to jiggle just slightly, like good jell-O—not liquidy, but not completely firm either.

Once baked, turn off the oven and leave the door closed to cool for 30 minutes, then crack it open slightly and cool for another 15 minutes. This slow cooling step makes a huge difference in preventing cracks.

Afterward, transfer the cheesecake to a wire rack and let it cool to room temperature before refrigerating overnight for the best flavor and texture.

Step 4: Whip and Garnish for Show-Stopping Finishes

Once chilled and set, whip heavy cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form. I like to pipe this whipped cream around the edges — it makes slicing easier and looks beautiful!

Top with gingerbread men cookies or crunchy bits for a festive touch. These garnishes add a playful crunch and enhance the gingerbread vibe.

Top Tip

After making this Gingerbread Cheesecake Recipe a handful of times, I’ve learned that a few simple techniques make a world of difference for smoothness, cracking, and flavor balance.

Room temperature ingredients: Always start with softened cream cheese, room-temp eggs, and heavy cream — it helps create a smooth, lump-free batter.
Water bath is a game-changer: Don’t skip it! The water keeps the oven environment moist, preventing the cheesecake from drying out or cracking.
Slow cooling matters: Cooling gradually inside the oven then at room temp reduces cracks and keeps your cheesecake silky.
Warm knife slicing tip: Run a sharp knife under hot water before slicing and wipe it dry to get perfect clean slices every time — my favorite kitchen hack!

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I usually keep it classic with lightly sweetened whipped cream spiked with cinnamon and vanilla. Adding gingerbread men cookies around the edges feels festive and adds a delightful crunch. Sometimes, I sprinkle a tiny pinch of crushed crystallized ginger for a little zing on top too.

Side Dishes

This cheesecake pairs wonderfully with a cup of spiced apple cider or a scoop of vanilla bean ice cream on the side. If you’re hosting, consider serving alongside a simple fresh fruit salad with persimmons, pomegranate seeds, or sliced pears to cut through the richness.

Creative Ways to Present

For holiday parties, I’ve decorated the top with edible gold leaf and scattered crystallized ginger for a glamorous touch. You can also pipe rosettes of whipped cream and add a drizzle of salted caramel or chocolate ganache for extra decadence. Miniature gingerbread houses or cookie shards make a fun, edible decoration too!

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake tightly covered in the fridge, ideally in the springform pan wrapped with plastic wrap or transferred to an airtight container. It stays fresh for up to 4-5 days, but honestly, it rarely lasts that long in my house!

Freezing

Freezing cheesecake? Yes, it works! I usually freeze whole or sliced pieces wrapped tightly in plastic wrap and then foil. When ready, thaw overnight in the fridge. The texture remains creamy, though whipped cream toppings are best added fresh after thawing.

Reheating

For any chilled leftovers, I prefer to eat it cold or let it sit at room temperature for 20 minutes before serving. If you want a warm slice, a quick 10-second zap in the microwave softens it without melting the edges.

Frequently Asked Questions:

Can I use regular sugar instead of brown sugar in this Gingerbread Cheesecake Recipe?

While you can substitute regular granulated sugar, brown sugar adds crucial molasses flavor and moisture that enhance the gingerbread spices and overall richness. I'd recommend sticking with brown sugar for the best taste and texture.

How do I prevent cracks in my gingerbread cheesecake?

To prevent cracks, use a water bath during baking, bake at a low temperature, and cool gradually—first in the oven with the door closed, then with the door slightly open, and finally at room temperature before refrigerating. Avoid overmixing the batter as well.

Can I make this cheesecake gluten-free?

Yes! To make this Gingerbread Cheesecake Recipe gluten-free, swap the Biscoff cookies in the crust for certified gluten-free ginger snap or spice cookies. Also, double-check that your malted milk powder or any other added ingredients are gluten-free.

What's the best way to slice and serve the cheesecake?

For clean slices, warm your knife under hot water and wipe it dry before each cut to glide through the cheesecake smoothly. Serve chilled with whipped cream and your favorite gingerbread cookie garnish for the ultimate experience.

Final Thoughts

This Gingerbread Cheesecake Recipe holds a special place in my heart because it’s exactly what I want on a chilly afternoon with coffee in hand — comforting, flavorful, and just a bit indulgent. Once you make it, I’m confident you’ll come back to it year after year, sharing it with friends and family like I do. It’s not just dessert; it’s that cozy moment worth savoring.