Gingerbread Cheesecake Spiced Crust (Print version)

Creamy cheesecake layered on a spiced gingersnap crust, infused with warm aromatic gingerbread spices.

# Ingredient List:

→ Crust

01 - 2 cups crushed gingersnap cookies
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt

→ Cheesecake Filling

06 - 24 ounces cream cheese, room temperature
07 - 1 cup packed brown sugar
08 - 1/4 cup unsulphured molasses
09 - 3 large eggs, room temperature
10 - 3/4 cup sour cream, room temperature
11 - 1 1/2 teaspoons ground ginger
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/2 teaspoon salt
16 - 2 teaspoons vanilla extract

→ Topping (optional)

17 - 1 cup heavy cream, cold
18 - 2 tablespoons powdered sugar
19 - Gingerbread cookies for decoration

# How To Make It:

01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine gingersnap crumbs, melted butter, brown sugar, cinnamon, and salt in a bowl. Press the mixture evenly into the bottom of the pan. Bake for 8 minutes and allow to cool slightly.
03 - Reduce oven temperature to 325°F.
04 - Beat cream cheese in a large bowl until smooth and creamy. Add brown sugar and molasses and mix well.
05 - Add eggs one at a time, beating after each addition and scraping down the sides as needed.
06 - Mix in sour cream, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract until just combined without overmixing.
07 - Pour filling onto the cooled crust and gently tap the pan to release air bubbles. Place the springform pan on a baking sheet and bake for 60 to 70 minutes, until the edges are set and the center is slightly wobbly.
08 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove and chill for at least 4 hours or overnight.
09 - Whip cold heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled cheesecake and decorate with gingerbread cookies.
10 - Slice and serve the cheesecake chilled.

# Expert Advice:

01 -
  • The molasses gives it that authentic gingerbread depth you can't fake with spices alone.
  • It's impressive enough for holiday dinners but honestly just as good sliced cold at midnight while standing at the kitchen counter.
  • You get that satisfying crack-and-crunch of the cookie crust with every bite.
02 -
  • Room temperature ingredients are not optional—they're the difference between a smooth, creamy cheesecake and one with lumps and cracks.
  • Don't be tempted to open the oven door while it's baking; you'll kill the heat and cause cracks.
  • If your cheesecake does crack slightly, don't panic—the whipped cream topping covers a multitude of kitchen sins.
03 -
  • Use a water bath if you're worried about cracks—place the springform pan inside a larger roasting pan filled with hot water up to halfway up the sides for the most forgiving, creamiest results.
  • A long serrated knife dipped in hot water and wiped clean between each slice gives you the cleanest cuts and makes plating feel professional.

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