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 irresistibly cozy and festive about a slice of homemade cheesecake with a spicy twist. This Gingerbread Cheesecake Recipe blends rich, creamy texture with warm gingerbread spices that fill your kitchen with the best holiday vibes—seriously, you’ll want to make it all winter long.

A slice of creamy light brown cheesecake with a dark brown crumbly crust at the bottom sits on a white plate on a white marbled surface. The cheesecake has a smooth texture and is topped with white whipped cream with small brown specks and a small gingerbread man cookie with a smile and buttons, placed upright at the center of the whipped cream. Next to the slice on the plate are two more gingerbread man cookies lying flat. A gold fork is placed on the left side of the plate. In the background, there is the rest of the cheesecake on a white plate and some green pine branches with pine cones, all on a white marbled surface. 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 first tried making this Gingerbread Cheesecake Recipe a couple of holiday seasons ago, and honestly, it’s become my go-to festive dessert since. It’s the perfect balance of sweet, spicy, and velvety rich—every bite feels like a warm hug on a chilly day.

Unique Flavor Combo: The gingerbread spices mixed into a classic creamy cheesecake offer a fresh, irresistible twist.
Perfectly Spiced Crust: Using Biscoff cookies combined with cinnamon and brown sugar gives a crunchy, buttery base that complements the filling beautifully.
Impressively Simple: While it looks fancy, the recipe uses straightforward steps and common ingredients that help even first-timers succeed.
Customizable Toppings: Whipped cinnamon cream and gingerbread cookie garnishes add the ideal finishing touch and allow for personalization.

A close-up view of a creamy pumpkin cheesecake with a thick dark brown crumb crust at the bottom, a smooth light brown pumpkin filling layer in the middle, and a row of white whipped cream swirls lightly sprinkled with crushed crumbs on top, all set on a white plate with a white marbled surface underneath, with a blurred green and red Christmas tree background providing a festive feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Gingerbread Cheesecake Recipe really comes down to the thoughtful combination of spices, flavors, and textures. Each ingredient plays a special role in creating layers of taste that's hard to beat.

Flat lay of a small stack of round Biscoff cookies with a warm brown hue, a small white ceramic bowl filled with dark brown sugar crystals, a small white ceramic bowl containing ground cinnamon in a fine rust color, a small white ceramic bowl of fine white salt, a small white ceramic bowl holding melted golden salted butter, a large slab of creamy white cream cheese, a small white ceramic bowl with thick glossy dark molasses, a small white ceramic bowl of rich golden vanilla bean paste, a small white ceramic bowl with ground ginger powder, a small white ceramic bowl with ground nutmeg, four whole uncracked light brown eggs, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl containing pale beige all-purpose flour, a small white ceramic bowl of fine malted milk powder with a light tan color, a small white ceramic bowl of powdered sugar, and a few fresh gingerbread men cookies with soft brown tones, all arranged symmetrically and balanced 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 the best base for the crust—plus, they blend easily in a food processor.
Dark brown sugar: Adds deep molasses notes both in the crust and filling, enhancing that classic gingerbread vibe.
Cinnamon, ginger, nutmeg, cloves: These warm spices together create the signature gingerbread flavor that fills every bite.
Malted milk powder: A special touch that adds subtle depth and richness to the cheesecake filling.
Cream cheese: The creamy, tangy backbone of the cheesecake, making it smooth and luscious.
Molasses: Brings that dark, bittersweet richness typical in gingerbread recipes.
Heavy cream: Both in the filling and topping, it lightens the texture and adds a velvety finish.
Eggs: Essential for structure, helping the cheesecake set without drying out.
Vanilla bean paste: Intensifies aroma and adds a natural sweetness that balances the spices 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

I love to play around with adding a touch of orange zest or swapping out gingerbread cookies for the topping instead of Biscoff for a nuttier crunch. This Gingerbread Cheesecake Recipe is versatile, so don’t hesitate to make it your own!

Dairy-Free Variation: I once tried using vegan cream cheese and coconut cream with great results for friends avoiding dairy—just keep an eye on baking times as textures can vary.
Spice It Up: For an extra kick, I sometimes add a pinch of cayenne or black pepper to the filling—it’s surprisingly delightful paired with cinnamon and ginger!
Seasonal Swap: Around autumn, I've mixed in pumpkin puree to subtly shift flavors without overwhelming that classic gingerbread character.

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

Step 1: Crafting the Perfect Crust

First things first, preheat your oven to 300°F and get your 9-inch springform pan ready—wrapping the bottom with aluminum foil prevents unpleasant leaks. I find that pulsing the Biscoff cookies in the food processor until they’re fine crumbs makes for a sturdier crust. Mixing in your melted butter, brown sugar, cinnamon, and salt until it sticks when pressed is crucial—this is your base, so don’t rush it. Press the mixture evenly into the springform pan and up the sides a little; this ensures each slice has that lovely crust edge. Bake for 10 minutes and then let it cool while you prepare the filling.

Step 2: Whipping Up the Spiced Filling

Using a stand mixer, beat the softened cream cheese for a full minute until it’s smooth—this step is key to avoid any lumps in your cheesecake. Then add the brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, cloves, and salt, mixing until just combined. I always scrape the bowl a couple of times here to make sure everything blends perfectly. Next, add eggs one by one, making sure each is fully incorporated before adding the next—this helps the texture stay silky and prevents cracking. Pour in the heavy cream and give it another good mix before folding in the flour and malted milk powder quickly to keep things light but stable.

Step 3: Baking and Cooling Like a Pro

Pour your filling into the baked crust, place the springform pan on a rimmed baking sheet, and fill that outer pan with about 3 cups of water for a gentle water bath. This little trick keeps the cheesecake moist and prevents cracking. Bake at 300°F for 80 to 90 minutes—what you’re looking for is a slight jiggle in the center, like a soft jell-O wobble, not liquid. When it’s done, turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes, then crack the door and cool for another 15 minutes. This slow cooling saves you from the dreaded cracks! Afterward, set it on your counter to cool completely before refrigerating overnight for the best flavor and perfect set.

Step 4: Adding the Final Fluffy Touch

When you’re ready to serve, whip together heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form. I like to pipe the whipped cream around the edges—it looks pretty and keeps every slice moist and decadent. Garnish with cute gingerbread cookies if you have them handy; they add a fun seasonal vibe that guests always seem to adore.

Top Tip

After making this Gingerbread Cheesecake Recipe a bunch of times, I’ve learned a few tricks that really help nail that perfect slice and flavor every time.

Warm Knife for Slicing: Running a sharp knife under hot water and drying it before each cut keeps the slices clean and beautiful without sticking.
Room Temperature Ingredients: Make sure your cream cheese, eggs, and cream are all room temp—it prevents lumps and helps the filling bake evenly.
Water Bath Is Your Friend: Don’t skip the water bath; it’s what keeps your cheesecake moist and crack-free.
Patience in Cooling: Letting your cheesecake cool slowly in the oven then at room temperature before chilling overnight makes all the difference in texture and cracking.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I swear by a dusting of cinnamon on the whipped cream topping and those little gingerbread men on the edge—especially if you’re serving it at a party. Not only do they look festive, but they add a little extra crunch and spice that complement the soft cheesecake.

Side Dishes

This cheesecake pairs beautifully with a warm mulled cider or a simple cup of black coffee to balance the sweetness. Sometimes, I serve it alongside fresh fruit like poached pears or lightly stewed apples to add a fresh contrast.

Creative Ways to Present

For holiday gatherings, I’ve presented individual mini cheesecakes using this recipe scaled down, topped with dollops of spiced cream and a tiny gingerbread cookie on each one. It’s a fun, elegant way to delight guests and keep portions perfectly tidy.

Make Ahead and Storage

Storing Leftovers

After trying a few methods, I find that tightly covering the cheesecake with plastic wrap and keeping it in the fridge maintains freshness beautifully for up to 5 days. Just be sure to keep the whipped cream topping separate or add fresh whipped cream before serving.

Freezing

I’ve frozen leftover cheesecake slices wrapped tightly in parchment paper and foil, and wrapped again in freezer bags. Thaw overnight in the fridge and the texture remains creamy and delicious, almost as good as fresh!

Reheating

Cheesecake is best served chilled, so I usually just let frozen slices thaw fully in the fridge. If you want it slightly warmer, bringing it to room temperature for about 20 minutes works well without compromising texture.

Frequently Asked Questions:

Can I use regular graham crackers instead of Biscoff cookies for the crust?

You can swap in graham crackers, but be aware that you’ll lose the signature caramelized spice flavor Biscoff cookies add. If you do use graham crackers, consider adding extra cinnamon and a pinch of ginger to get closer to that gingerbread taste.

What’s the best way to prevent cracks in my gingerbread cheesecake?

Using a water bath to bake the cheesecake gently, mixing in room temperature ingredients, avoiding overmixing, and letting the cheesecake cool slowly in the oven then on the counter before refrigeration are all key strategies to prevent cracks.

How long should I chill the cheesecake before serving?

For the best texture and flavor, chilling the cheesecake overnight (at least 6–8 hours) is ideal. This allows the flavors to meld beautifully and the cheesecake to set perfectly.

Can I prepare the cheesecake a day ahead of time?

Absolutely! This Gingerbread Cheesecake Recipe actually benefits from chilling overnight or even up to two days ahead—just add the whipped cream topping and cookie garnish before serving to keep everything fresh.

Final Thoughts

I’ll admit, this Gingerbread Cheesecake Recipe holds a special place in my heart—and on my holiday dessert table. It’s the kind of recipe that brings people together, sparks conversation, and feels truly comforting with every bite. Give it a try—you’ll love how simple it is to make yet how spectacular it tastes, with just the right festive flair to wow your friends and family.