There's something incredibly cozy about the blend of warm spices and creamy texture in this Gingerbread Cheesecake Recipe. It’s the kind of dessert that makes your kitchen smell like the holidays and leaves everyone asking for seconds—and trust me, you’ll want to make it more than once.

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 remember the first time I made this Gingerbread Cheesecake Recipe — the rich aroma of ginger, cinnamon, and molasses filled every corner of my kitchen. What made it stand out wasn’t just the flavor but how surprisingly simple it was to make a dessert that felt so indulgent and festive.

Flavor Explosion: The combination of traditional gingerbread spices with creamy cheesecake creates an irresistible flavor profile that's both comforting and elegant.
Perfect Texture: The buttery Biscoff cookie crust adds a delightful crunch that contrasts beautifully with the smooth, velvety filling.
Holiday Ready: It’s an impressive centerpiece for holiday dinners, yet easy enough to make midweek when you just want a little treat.
Make-Ahead Friendly: The cheesecake tastes even better after resting overnight, making party planning stress-free.

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

This Gingerbread Cheesecake Recipe is all about combining familiar, cozy flavors with quality ingredients that complement each other wonderfully. Shopping for Biscoff cookies might be a slight detour for some, but they really elevate the crust with their caramel notes that pair perfectly with the rich spices.

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: These create a spiced, caramel-infused crust that’s sturdier and more flavorful than the usual graham cracker base.
Dark Brown Sugar: Adds deep molasses undertones for sweetness and warmth in both crust and filling.
Cinnamon, Ginger, Nutmeg, Cloves: The essential gingerbread spices that define the flavor profile—freshly ground if you can, for maximum aroma.
Molasses: A must for authentic gingerbread flavor; it bumps up the richness and ties all the spices together.
Cream Cheese: The creamy base for the cheesecake; room temperature helps it blend smoothly without lumps.
Heavy Cream: Used both in the cheesecake batter and whipped topping for a luscious texture.
Vanilla Bean Paste: Adds a warm, natural vanilla depth without the hassle of scraping pods.
Malted Milk Powder: A secret ingredient that enriches the flavor and adds a subtle toasty note.
Eggs: Bind the filling perfectly, creating that signature dense yet creamy cheesecake texture.
Salt: Balances the sweetness and spices, bringing out all the flavors.

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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

Over time, I’ve found a few little tweaks and additions that let me put my own spin on this Gingerbread Cheesecake Recipe. Feel free to experiment a bit—a pinch more spice here, a dollop of your favorite whipped cream there—to make it truly yours.

Variation: I like to stir in some finely chopped crystallized ginger to the filling for a little zesty surprise—gives it that fresh bite that plays well with the malty sweetness.
Dairy-Free Version: Substitute full-fat coconut cream for heavy cream and a dairy-free cream cheese alternative. The spices carry the flavor, and it still sets beautifully.
Garnish Choices: You can swap gingerbread men cookies for candied ginger pieces or a drizzle of caramel sauce to jazz things up.
Make Mini Cheesecakes: If you’re serving a crowd, try this recipe in muffin tins lined with mini springform pans for individual portions—super cute and easier to serve!

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

Step 1: Build That Perfect Crust

Start by preheating your oven to 300°F and wrapping the bottom of your 9-inch springform pan with foil. This little trick prevents water from leaking in during the water bath later. Next, pulse those Biscoff cookies in a food processor until you get a fine crumb, then add your brown sugar, cinnamon, salt, and melted butter. Pulse just enough for everything to come together—it should feel like damp sand. Press the mixture into the pan, pushing it up about an inch along the sides. A quick 10-minute bake firms it up just right, so it holds during the filling phase.

Step 2: Whip Up the Spiced Filling

Using a stand mixer with a whisk attachment makes this part a breeze. Beat the room-temp cream cheese on medium-high for about a minute—no lumps here! Add your brown sugar, molasses, vanilla bean paste, and all those gorgeous warm spices; mix until just combined so the batter stays fluffy. Then, one egg at a time, fully incorporating each before the next, helps prevent cracks later. Pour in the heavy cream, scraping the bowl often, then sift the flour and malted milk powder, folding them in gently. This careful mixing builds that creamy, smooth texture you want.

Step 3: Bake in a Water Bath

Pour the filling over the crust, then set your springform pan inside a rimmed baking sheet. Add about 3 cups of hot water around the pan—you’re creating a water bath that insulates the cheesecake and helps it bake evenly without cracking. Bake for 80-90 minutes at 300°F. You’ll know it’s done when the center jiggles slightly, like a gentle wobble—not liquid. This technique might feel a little delicate, but it’s key to that silky texture.

Step 4: Cool and Refrigerate

Once baked, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to prevent sudden temperature changes. Then, crack the door for another 15 minutes before taking it out. Let it cool completely on a wire rack at room temp before refrigerating overnight. This extra patience really pays off—trust me, it’s worth waiting for the flavors to meld and the texture to fully set.

Step 5: Top with Spiced Whipped Cream

Before serving, whip the heavy cream with powdered sugar, cinnamon, and vanilla until stiff peaks form. Pipe or dollop it over your cheesecake and garnish with gingerbread cookies if you like. This final touch balances the rich filling with a light, sweet topping that looks as pretty as it tastes.

Top Tip

From making this Gingerbread Cheesecake Recipe a few times, I’ve learned some little things that really make a difference.

Room Temperature Ingredients: Always start with cream cheese, eggs, and heavy cream at room temp to avoid lumps and cracking during baking.
Water Bath Magic: Wrapping your pan and baking in a water bath might feel tricky but prevents cracks and results in a smooth finish every time.
Knife Trick for Slicing: Run your knife under hot water, wipe dry, then slice for nice clean edges—repeat between each cut for perfect pieces.
Patience is Key: Don’t rush cooling or chilling; letting the cheesecake rest overnight enhances flavor and prevents a crumbly texture.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

My go-to garnish is a piped border of cinnamon-spiced whipped cream topped with small gingerbread men cookies—they add a festive crunch and charm. Sometimes I sprinkle a little ground cinnamon or nutmeg on top for that cozy aroma the moment you slice in.

Side Dishes

Serve with a side of warm spiced apple compote or a dollop of vanilla bean ice cream for extra indulgence. I’ve also paired it with chai tea for a lazy afternoon treat that feels a bit sophisticated.

Creative Ways to Present

For holiday parties, I love serving mini cheesecakes dusted lightly with edible gold powder or dressed up with pomegranate seeds for a pop of color. Stack gingerbread cookies on the side for guests to nibble as they savor their slice.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cheesecake tightly with plastic wrap and store it in the fridge. It holds up beautifully for 4-5 days with flavors actually getting richer over time. Just keep it chilled until you’re ready to serve again.

Freezing

I’ve also frozen slices wrapped in foil and placed in an airtight container. When thawed overnight in the fridge, they maintain their texture and taste surprisingly well, making it perfect for prepping ahead of big gatherings.

Reheating

Cheesecake is best enjoyed chilled, but if you want it slightly warmer, leave slices out at room temperature for 20-30 minutes before serving. Avoid microwaving as it can disrupt the texture.

Frequently Asked Questions:

Can I use regular graham crackers instead of Biscoff cookies?

You can substitute graham crackers if Biscoff cookies aren’t available, but be mindful that you’ll miss the distinct caramel spice flavor the Biscoff crumbs bring to the crust. To make up for that, consider adding a touch of cinnamon or molasses to the crust mixture.

How do I prevent cracks in my cheesecake?

The key is baking the cheesecake in a water bath and using room temperature ingredients. Avoid overmixing after adding eggs, and don’t open the oven door while baking. Cooling it slowly in the oven with the door cracked also helps reduce cracking.

Can I prepare the cheesecake without a stand mixer?

Absolutely! You can use a hand mixer or even whisk by hand, but it might take a little longer to get the cream cheese smooth. Just make sure to beat the mixture thoroughly to eliminate lumps for the best texture.

Is it necessary to refrigerate overnight?

While you can technically serve the cheesecake after a few hours of cooling, refrigerating overnight lets the cheesecake fully set and develops its flavors, making it creamier and more delicious.

Final Thoughts

This Gingerbread Cheesecake Recipe has become one of my favorite go-to desserts, especially when I want to impress friends without stress. Its rich, spiced flavor and creamy texture bring a little warmth to chilly days and festive occasions alike. I hope you’ll enjoy making it as much as I do—it’s the kind of recipe that feels like a warm hug on a plate. Go ahead, give it a try, and let those cozy holiday vibes fill your kitchen.