Name: Gingerbread Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 10 h 20 min
Cuisine: American
Ingredients: 32 Biscoff cookies 250g (1 package); 2 tablespoons dark brown sugar, packed; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 6 tablespoons salted butter, melted; 32 ounces cream cheese 904g, room temperature; 1½ cups dark brown sugar 300g, packed; ¼ cup molasses 60mL; 1 tablespoon vanilla bean paste; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; ¼ teaspoon ground cloves; 4 large eggs, room temperature; ¾ cup heavy cream 175mL, room temperature; ⅓ cup all-purpose flour 43g; 2 tablespoons malted milk powder 20g; 1 cup heavy cream 240mL; ¼ cup powdered sugar; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; Gingerbread cookies, optional

Imagine rich, creamy cheesecake meeting the warm, cozy spices of the holidays in one sublime dessert. That’s exactly what you get with this Gingerbread Cheesecake Recipe — a luscious, festive treat that’s as comforting as a hug and impressive enough to wow your guests.

A single slice of light brown cheesecake with a smooth texture sits on a white plate with a crumbly dark brown crust at the base. On top of the cheesecake slice is a layer of white whipped cream with some small brown crumbs sprinkled over it, and a small light brown gingerbread cookie shaped like a smiling little person stands upright in the whipped cream. Next to the slice on the plate are two additional gingerbread cookies lying flat. In the background, the rest of the cheesecake is visible on a white plate. The scene is set on a white marbled surface with some green pine branches and a red cloth adding a festive touch. A gold fork rests on the plate near the cheesecake slice. 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

This Gingerbread Cheesecake Recipe is one I reach for every holiday season and beyond because it marries the best of both worlds—rich cream cheese with festive gingerbread spices. I promise it’s not as tricky as it sounds.

Flavor Harmony: The spices like cinnamon, ginger, and nutmeg blend beautifully into the creamy cheesecake, creating a cozy depth of flavor.
Crunchy, Buttery Crust: Made with Biscoff cookies, it adds a caramelized, spiced crunch you won’t find in a regular graham cracker crust.
Perfect Texture: Smooth, creamy filling with just the right jiggle ensures every bite is unforgettable.
Showstopper Presentation: The whipped cinnamon cream topping and gingerbread cookie garnish make it as pretty as it is delicious.

The image shows a pumpkin cheesecake with three distinct layers on a white plate placed on a white marbled surface. The bottom layer is a dark brown crust, firm and crumbly. The thick middle layer is a smooth, creamy pumpkin-flavored cheesecake in a light brown-orange color. The top layer has piped swirls of white whipped cream spread around the edge of the cake, with small crumbles of brown topping sprinkled over the whipped cream and a few scattered on the cheesecake surface. The background is blurred but shows green foliage and red ornaments, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role, from that buttery cookie crust to the luscious cream cheese filling infused with traditional holiday spices. Make sure to use room temperature dairy for the smoothest mix and fresh spices to get that punch of flavor we all crave.

Flat lay of a stack of round Biscoff cookies, a small mound of dark brown sugar, a small white bowl with ground cinnamon powder, a small white bowl with fine salt, a pat of salted butter, a large block of cream cheese, a small white bowl with thick molasses, a small white bowl with vanilla bean paste, a small white bowl with ground ginger, a small white bowl with ground nutmeg, a small white bowl with ground cloves, four whole brown eggs with clean shells, a small white bowl with heavy cream, a small white bowl with all-purpose flour, a small white bowl with malted milk powder, a small white bowl with powdered sugar placed 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: They bring a caramelized spice punch and hold together beautifully in the crust.
Dark brown sugar: Adds warmth and moisture both in the crust and filling.
Ground cinnamon, ginger, nutmeg, cloves: Classic gingerbread spices that create a festive aroma and flavor.
Cream cheese: The star of the show—full fat and room temperature for creamy texture.
Molasses: Deepens the spicy profile and adds richness.
Vanilla bean paste: Gives a lovely, intense vanilla flavor without any baking fuss.
Heavy cream: Keeps the filling silky and adds to the decadent whipped topping.
All-purpose flour: Just a bit to help set and stabilize the cheesecake.
Malted milk powder: Adds a subtle nutty, rich depth to the filling.
Eggs: The structure for your cheesecake; room temperature eggs blend in easier for a smooth batter.
Salt: Enhances all the flavors and balances the sweetness perfectly.

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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

What’s so great about this Gingerbread Cheesecake Recipe is how easy it is to customize. I often play with different toppings or add a splash of espresso powder to the filling for an adult twist.

Variation: Try swapping the Biscoff cookie crust for ginger snap crumbs if you prefer a more intense ginger flavor. I love how that gives the crust a little extra crunch.
Dairy-Free Option: Use vegan cream cheese and coconut cream as a substitute—just note that the texture will differ, but the spice flavor still shines!
Holiday Mix-ins: Adding chopped crystallized ginger or candied orange peel to the filling is a fun way I dress this cheesecake up during festive gatherings.

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

Step 1: Crafting the Perfect Crust

Start by pulsing your Biscoff cookies into fine crumbs. I like using a food processor for this—no lumps means a neat crust. Then, stir in your brown sugar, cinnamon, salt, and melted salted butter. Press this mixture firmly into a 9-inch springform pan, pushing the crumbs about an inch up the sides for a sturdy base. Baking it for 10 minutes helps set it so it won’t get soggy under the filling.

Step 2: Whipping Up the Filling

In your stand mixer, beat the cream cheese first until smooth—this makes all the difference for a creamy cheesecake. Then add the brown sugar, molasses, vanilla bean paste, and all those warm spices. Once it’s combined, add the eggs one at a time; this helps prevent cracking. Finish by mixing in the cream, flour, and malted milk powder. Scrape down the bowl carefully; any bit of unincorporated ingredients can throw off the texture.

Step 3: Baking with Care

Pour the batter over the crust. Then, place the springform on a rimmed baking sheet and add hot water around it for a gentle water bath—this protects the cheesecake from cracking by regulating heat. Bake at 300°F for about 80 to 90 minutes; you want the center to still jiggle slightly, like a soft jelly. I learned that turning off the oven and letting it cool inside with the door closed reduces cracks tremendously.

Step 4: Chill and Top It Off

After cooling completely at room temperature, refrigerate overnight—that patience pays off in taste and texture. Before serving, whip up the topping: heavy cream, powdered sugar, cinnamon, and vanilla. Pipe it in rosettes around the edges and garnish with cute gingerbread men cookies for that final festive touch.

Top Tip

From baking many cheesecakes, I’ve learned a few little tricks that take this Gingerbread Cheesecake Recipe from good to great.

Warm Knife Slice: When cutting, dip your knife in hot water and wipe it dry before each slice. It makes cutting smooth slices so much easier.
Room Temperature Ingredients: Using room-temp cream cheese, eggs, and cream ensures a velvety, lump-free filling.
Water Bath Method: I’ve found wrapping the pan in foil and placing it on a water bath really reduces cracking and keeps the texture tender.
Patience is Key: Let the cheesecake cool slowly in the oven and chill overnight to allow flavors to meld and texture to set perfectly.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I often top mine with freshly whipped cream dusted with cinnamon and vanilla. A few gingerbread men cookies tossed on top not only look adorable but boost that spicy, buttery flavor. Sometimes a drizzle of caramel or a sprinkle of crushed Biscoff crumbs adds a lovely crunch.

Side Dishes

Pair this cheesecake with a cup of hot mulled cider or coffee to enhance those warming spices. I also love serving it alongside fresh berries or a simple cranberry compote—those tart notes balance the richness beautifully.

Creative Ways to Present

For holiday parties, I’ve served it as mini cheesecakes in individual ramekins with a single gingerbread man artistically placed on top. You can also pipe little whipped cream rosettes and sprinkle edible gold dust for a sparkly festive touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gingerbread Cheesecake in an airtight container in the fridge for up to 5 days. I’ve found keeping it tightly wrapped preserves that creamy texture and prevents it from absorbing other fridge smells.

Freezing

You can freeze sliced cheesecake, wrapped individually in plastic wrap, then in foil or a freezer bag. It freezes well for up to 2 months. Thaw overnight in the fridge for best results—avoid microwaving, which can make it grainy.

Reheating

This cheesecake is best served chilled, but if you prefer a softer texture after refrigeration, let slices sit at room temp for 15-20 minutes before serving. I avoid heating it directly to keep the creamy consistency intact.

Frequently Asked Questions:

Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! Vanilla bean paste just adds those flecks and a stronger flavor, but regular vanilla extract works just fine and won’t change your cheesecake much.

My cheesecake cracked — how can I prevent this?

Cracking happens when the cheesecake cools too quickly or is overbaked. Using a water bath, baking at a low temperature (300°F), and letting it cool gradually in the warm oven helps prevent cracks — this method works wonders!

Can I make this cheesecake ahead of time?

Yes! In fact, chilling the cheesecake overnight improves its texture and flavor. Just save whipped cream topping for the day you plan to serve for the freshest look and taste.

What if I don’t have malted milk powder?

You can omit malted milk powder if you don’t have it — it adds a subtle depth, but it’s not essential. Your cheesecake will still be delicious without it!

Final Thoughts

This Gingerbread Cheesecake Recipe holds a special place in my kitchen because it brings together classic holiday flavors with the creamy elegance of cheesecake—a perfect dessert to share with loved ones. I hope you give it a try and enjoy every spiced, creamy, buttery bite like I do. Happy baking, friend!