Gingerbread Cheesecake

Gingerbread Cheesecake
  • Difficulty:

  • Prep Time:

  • Total Time:

    10h 25m
  • Servings:



Gingerbread is the flavor of the holidays and this decadent, rich cheesecake with a delicate balance of spices baked in a gingerbread crust will be the perfect end to your holiday meal.


  • 1 ¼ all-purpose flour
  • 2 Tbsp. brown sugar
  • 1 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbsp. molasses
  • 6 Tbsp. butter, melted
  • 24 oz. cream cheese, at room temperature
  • ½ cup sour cream
  • ¾ cup brown sugar
  • 2 Tbsp. molasses
  • 1 tsp. vanilla
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ¼ tsp. salt
  • 3 large eggs, at room temperature
  • Hot water


  1. Heat oven to 350°F. Butter a 9” spring form pan; wrap the outside with a single piece aluminum foil; set aside.
  2. Mix together all crust ingredients. Press in the bottom of prepared pan. Bake 12-15 minutes until just set. Cool completely.
  3. Reduce oven temperature to 325°F.
  4. Place cream cheese in large mixing bowl; beat 2-3 minutes until smooth. Scrape down bowl, add sour cream, brown sugar, molasses, vanilla, spices and salt; mix well. Add eggs one at a time, incorporating completely. Pour into prepared crust.
  5. Place a large roasting pan in the oven with the cheesecake in the middle. Fill the roasting pan with hot water about half way up the side of the spring form pan. Bake 1 hour until a slight jiggle remains in the center of the cheesecake. Turn off oven, prop the door slightly open and leave the pans in the oven for 1 hour.
  6. Remove pan from oven and water bath; run a thin blade spatula around the edge of the pan to loosen. Allow to cool to room temperature. Transfer to refrigerator and cool at least 6 hours or overnight. Refrigerate leftovers.
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