Gingerbread Cheesecake Gingernut Base (Print version)

Spiced cheesecake with gingernut biscuit base and creamy gingerbread filling, perfect for winter celebrations.

# Ingredient List:

→ Base

01 - 10.5 oz gingernut biscuits
02 - 3.5 oz unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz full-fat cream cheese, at room temperature
04 - 5.3 oz light brown sugar
05 - 3 large eggs
06 - 7 fl oz sour cream
07 - 2 tbsp plain flour
08 - 1 tsp ground ginger
09 - 1 tsp ground cinnamon
10 - 1/2 tsp ground nutmeg
11 - 1/4 tsp ground cloves
12 - 1/4 tsp salt
13 - 2 tbsp dark molasses or treacle
14 - 1 tsp vanilla extract

→ Topping (optional)

15 - 7 fl oz double cream, whipped
16 - Mini gingernut cookies or crushed gingernuts, for garnish

# How To Make It:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush the gingernut biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix thoroughly with melted butter.
03 - Press crumb mixture firmly into the base of the prepared pan. Refrigerate while preparing the filling.
04 - In a large bowl, beat cream cheese and brown sugar until smooth and creamy.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in sour cream, flour, ground ginger, cinnamon, nutmeg, cloves, salt, molasses, and vanilla extract until just combined.
07 - Pour the filling onto the chilled base, tapping the pan gently to eliminate air bubbles.
08 - Bake for 55 to 65 minutes until edges are set but the center retains a slight wobble.
09 - Turn off the oven, leave the door slightly ajar, and cool cheesecake inside for 1 hour to prevent cracking.
10 - Chill in refrigerator for at least 4 hours or preferably overnight until fully set.
11 - Before serving, spread or pipe whipped cream over the cheesecake and garnish with mini gingernut cookies or crushed gingernuts.

# Expert Advice:

01 -
  • The gingernut base stays gloriously crunchy even after chilling, not soggy or crumbly.
  • It tastes festive but never cloying—the spices balance perfectly with the creamy filling.
  • You can make it days ahead and it actually gets better as flavors settle.
02 -
  • Room temperature ingredients—especially cream cheese and eggs—are absolutely essential; cold ingredients won't blend smoothly and can cause cracks.
  • That wobble in the center when you remove it from the oven is not underbaking; the residual heat continues cooking it, and cooling in the oven prevents the top from splitting.
  • If you hear the mixer being used by someone else in the house, they'll think you're making cookie dough; the sound and smell of spiced cheesecake baking is oddly similar.
03 -
  • If you're nervous about cracking, make a water bath—wrap the outside of your springform tin in foil, set it in a larger roasting pan, and pour hot water halfway up the tin's sides; this creates gentle, even heat.
  • For extra spice complexity, add a whisper of white pepper to the filling, or swap the molasses for golden syrup if you prefer something milder and more delicate.

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