I bake this Gingerbread Cheesecake when you and I want a rich, silky cheesecake that tastes exactly like gingerbread cookies in creamy form, complete with a buttery gingersnap crust and deep molasses notes. It has all the warm spices of classic gingerbread—ginger, cinnamon, cloves, nutmeg—wrapped into a smooth cheesecake that feels like pure Christmas on a fork.
Why You’ll Love This Gingerbread Cheesecake
You’ll love this cheesecake because it layers a crisp, buttery gingersnap crust under a molasses‑and‑spice cheesecake filling, mirroring the structure used in popular gingerbread and spiced holiday cheesecakes. The gingersnap cookie base is a common trick in gingerbread cheesecake recipes because it amplifies the spice and adds crunch without needing to mix spices into the crust itself. The filling uses brown sugar, sour cream, and molasses, which gingerbread cheesecake formulas highlight as key to achieving a deep, gingerbread‑like sweetness and ultra‑creamy texture.
This cheesecake also follows the same gentle baking and cooling method used by well‑tested baked cheesecakes: bake at a moderate temperature until just set, let it rest in a turned‑off oven with the door cracked, then chill for hours so it slices cleanly. It freezes beautifully, and gingerbread cheesecake and holiday cheesecake recipes often recommend it as a make‑ahead dessert that can be thawed and topped right before serving.