Introduction

This Gingerbread Cheesecake combines the warm spices of classic gingerbread with a rich, creamy cheesecake base. Perfect for holiday gatherings, it features a buttery shortbread crust, spiced cheesecake filling, and a light mousse topping for an elegant finish.

The image shows a slice of gingerbread cheesecake on a white plate with a decorative edge, placed on a white marbled surface. The cheesecake has three layers: a bottom layer of dense brown crust, a thick middle layer of light brown creamy cheesecake with tiny flecks, and a smooth, pale beige top layer that looks mousse-like. On top of the slice, there is a swirl of white whipped cream decorated with dark specks on each side, and in the center, a golden-brown gingerbread cookie covered with coarse sugar crystals sticks up. The background is softly blurred with hints of green and white, and a silver fork sits to the right of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
1 tbsp sugar
3/4 tsp cinnamon
2 tbsp (28g) butter, melted
24 ounces (678g) cream cheese, softened
1 cup (225g) packed light brown sugar
3 tbsp (25g) all purpose flour
3/4 cup (173g) sour cream
1/4 cup (60ml) molasses
1 tsp vanilla extract
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
4 eggs
1 1/4 cup (300ml) heavy whipping cream
1/2 cup (58g) powdered sugar
3 tbsp (45ml) molasses
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
8 ounces (226g) cream cheese, softened (for mousse)
3/4 cup (180ml) heavy whipping cream (for mousse)
6 tbsp (44g) powdered sugar (for whipped cream)
1/2 tsp ground cinnamon (for whipped cream)
1/2 tsp vanilla extract (for whipped cream)

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a small bowl, combine the shortbread crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture evenly into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water in the water bath.
Step 4: Reduce oven temperature to 300°F (148°C).
Step 5: In a large mixing bowl, beat the softened cream cheese, brown sugar, and flour on low speed until smooth. Scrape down the sides of the bowl.
Step 6: Add sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Mix on low speed until fully combined.
Step 7: Add eggs one at a time, beating gently and scraping the bowl after each to ensure even mixing without incorporating too much air.
Step 8: Pour the cheesecake filling into the cooled crust and smooth the top evenly.
Step 9: Place the springform pan (wrapped in foil) into a larger roasting pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring water does not rise above the foil.
Step 10: Bake for 1 hour and 20 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Step 11: Crack the oven door open and let the cheesecake rest in the oven for another 30 minutes. Remove from oven and chill until firm, at least 5–6 hours or preferably overnight.
Step 12: To make the mousse topping, whip together heavy whipping cream, powdered sugar, molasses, cinnamon, and nutmeg in a large bowl until stiff peaks form.
Step 13: In a separate bowl, beat the 8 ounces of softened cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until fully combined.
Step 14: Spread the mousse evenly over the chilled cheesecake still in the springform pan. Refrigerate for 1–2 hours, until the mousse is firm.
Step 15: Remove the chilled cheesecake from the pan. For the whipped cream decoration, whip the heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form.
Step 16: Pipe the whipped cream around the edges of the cheesecake and garnish with gingerbread men or your favorite festive decorations.
Step 17: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

Use room temperature cream cheese to ensure a smooth batter and avoid lumps.
Wrap the springform pan with heavy-duty foil tightly to prevent water from seeping in during the water bath.
For an extra ginger kick, add a pinch of freshly grated ginger to the filling.
If you prefer a less sweet cheesecake, reduce the brown sugar slightly without sacrificing flavor.
Decorate with crushed gingerbread cookies or caramel drizzle for a festive touch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from absorbing fridge odors. Allow the cheesecake to sit at room temperature for about 15 minutes before serving for the best texture.

How to Serve

A round two-layered cake is shown with a thick, crumbly light brown base layer and a smooth, creamy pale beige top layer. Around the edge of the top layer, there are evenly spaced swirls of white whipped cream with tiny dark specks, each swirl topped with a light brown cookie shaped like mittens sprinkled with coarse sugar. The cake is placed on a white scalloped edge cake stand, all set on a white marbled surface. In the background, a white rectangular dish holds more light brown cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day ahead to allow the flavors to meld and the mousse topping to set properly.

Why do you use a water bath for baking cheesecake?

The water bath creates gentle, even heat and adds moisture during baking, which helps prevent cracking and ensures a smooth, creamy texture.