Go Back

Ultimate Gingerbread Cheesecake Recipe

Creamy gingerbread cheesecake with gingersnap crust, whipped cream, and butterscotch sauce – perfect for festive holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling & Chilling Time 5 hours 30 minutes
Total Time 7 hours
Course Dessert
Cuisine American
Servings 14
Calories 406 kcal

Ingredients
  

Gingersnap Crust

  • 2 cups gingersnap crumbs (choose dry, crunchy cookies)
  • 2 tbsp brown sugar
  • 6 tbsp unsalted butter, melted

Gingerbread Cheesecake Filling

  • 24 oz (680 g) full-fat cream cheese, softened
  • 1/2 cup (105 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp cornstarch
  • 1/4 cup (60 ml) molasses (avoid blackstrap)
  • 2/3 cup (160 ml) full-fat sour cream
  • 2 tsp vanilla extract
  • 3 large eggs, whisked
  • Boiling water, for water bath

Butterscotch Sauce

  • 1/3 cup (75 g) unsalted butter, cubed
  • 1/2 cup (105 g) brown sugar, packed
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Whipped Cream

  • 1/2 cup (120 ml) heavy cream
  • 2 tsp powdered sugar

Instructions
 

1. Prepare the Pan

  • Preheat oven to 325°F (160°C).
  • Lightly grease a 9-inch springform pan. Wrap the pan with an oven bag and secure with the key lock tie, then wrap with aluminum foil 4 times to prevent leaks during the water bath.

2. Make the Gingersnap Crust

  • Crush gingersnap cookies in a food processor or freezer bag.
  • Mix crumbs with brown sugar and melted butter until it feels like damp sand.
  • Press into the bottom of the prepared pan, creating a slight edge around the sides.
  • Bake for 10 minutes, then remove and keep the oven on.

3. Prepare the Cheesecake Filling

  • In a large bowl, beat cream cheese, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves, and cornstarch until smooth.
  • Add molasses, sour cream, and vanilla, mixing until combined.
  • Gently incorporate whisked eggs on low speed until just combined; avoid overmixing.

4. Bake in a Water Bath

  • Pour the cheesecake batter over the crust.
  • Place the springform pan in a roasting pan and add 1/2–1 inch of boiling water.
  • Bake 50–60 minutes until the center slightly wobbles when nudged.
  • Let cool in the oven with the door slightly open for 20 minutes, then remove and cool to room temperature.
  • Cover and refrigerate for at least 6 hours or overnight.

5. Make Butterscotch Sauce

  • In a saucepan, melt butter with brown sugar over low heat.
  • Bring to a gentle boil for 1 minute, then stir in cream and continue boiling for 3–4 minutes.
  • Remove from heat, add vanilla and salt, and mix well.

6. Prepare Whipped Cream

  • Beat heavy cream with powdered sugar until stiff peaks form.

7. Serve

  • Run a knife along the pan edges before unclamping the springform.
  • Top with whipped cream rosettes and gingerbread cookies.
  • Drizzle with butterscotch sauce for extra indulgence.

Notes

  • Use dry, crunchy gingersnaps for the crust.
  • Ensure all dairy and eggs are room temperature.
  • Chill cheesecake at least 6 hours for best texture.
  • Customize toppings to your holiday theme.