Gingerbread Cheesecake

This gingerbread cheesecake tastes like classic Christmas spices—cinnamon, ginger, nutmeg, and clove—in each and every bite. A simple yet stunning holiday dessert.

Adapted from Martha Stewart Living | Martha Stewart’s Cakes | Clarkson Potter, 2013

Just wait until your guests get a glimpse of this gingerbread cheesecake at the Christmas table. They won’t be disappointed. And neither will you.

The cheesecake is thrice as nice as most thanks to the familiar notes of sugar and spice and everything nice playing a role not just in the filling but in the cookie crust and the stylish cookie toppers.–David Leite

Why our testers loved this

Our testers are gushing over this holiday cheesecake recipe. They found it to be smooth, creamy, and not overly rich. Trudy N. “highly recommends it to gingerbread lovers.”

Larry N. is calling this the “finest cheesecake that I have ever made.” High praise, indeed.

Notes on ingredients

• Gingerbread cookie dough–You could substitute another roll out gingerbread cookie dough here, if you prefer.
• Cream cheese--Use full-fat cream cheese here for the most flavor and the best texture in your finished cheesecake.
• Unsulfured molasses–Light or dark molasses will work here, but don’t use blackstrap molasses. The flavor is too strong and bitter. If you find the flavor of molasses too strong, you can also replace it with honey.

How to make this recipe

1. Heat the oven to 350°F. Roll out half of the cookie dough on floured parchment and bake until golden brown. Cool completely.
2. Roll out the remaining cookie dough. Cut and bake gingerbread cookies, according to the recipe. Save them for decorating the cheesecake.
3. Pulse the large square of gingerbread in a food processor to make 2 cups of gingerbread crumbs. Mix them with the butter and sugar and press into a 9-inch springform pan. Bake until set, then cool completely.
4. To make the filling, beat the cream cheese until smooth. Beat in the sugar and vanilla, then reduce the mixer speed to low and add the eggs, one at a time. Add the molasses, salt, spices, and zest, and beat well.
5. Reduce the oven temperature to 325°F. Scrape the filling onto the cooled crust, then place the springform pan in a shallow roasting pan. Pour boiling water around the pan, then bake until the cheesecake is golden brown and almost completely set.
6. Cool the cheesecake completely. Transfer to the fridge and store, uncovered for at least 8 hours before topping with gingerbread men and serving.

FAQs

Helpful tips

• Use room temperature ingredients. This will ensure a smooth, lump-free batter, and will help to prevent cracks in the baked cheesecake.
• To save time, you can replace the gingerbread cookie dough with store-bought ginger cookies to make the base for the crumbs. You won’t have the gingerbread men for decorating the finished cake, but you could top it with whipped cream or other decorative candies.
• Store the baked cheesecake in the refrigerator for up to 4 days, or freeze, well-wrapped in plastic, for up to 3 months.

More great cheesecake recipes