Gingerbread Cheesecake

A creamy gingerbread cheesecake, perfect for the holiday season. Serve with whipped cream and mini gingerbread cookies for an extra treat.

Gingerbread Cheesecake Recipe from @bakedbyrachel

Gingerbread Cheesecake Recipe from @bakedbyrachel
Gingerbread Cheesecake Recipe from @bakedbyrachel

‘Tis the season for gingerbread flavored everything. I love gingerbread, the taste and even the smell. And there’s amazing gingerbread soap too. It smells good enough to eat. But I don’t have a recipe for soap. Sorry. That you have to go and buy. I couldn’t resist it when I saw that flavor… scent… whatever online. I had to have it. Now I’m fearful that it’s going to make me crave gingerbread every time I wash my hands. So much for all the baby weight I’ve lost. Gonna pack it all  back on thanks to Bath and Body Works. Enough about the soap though.

I made this cheesecake over Thanksgiving weekend and have been dying to share it with you since! If you love gingerbread then you have to make this cheesecake. It’s inspired by a Martha Stewart recipe, adjusted and tweaked to my liking. It’s creamy and has one of the best flavors of the season. Okay I’m totally biased but that’s fine. Really though, it’s perfect. Which means all you need to do is whip one up for you and who ever you’re willing to share it with. Or keep it to yourself. I promise I won’t judge or tell. It’ll be our little secret.

I think one of my favorite parts about making this is that I got to make mini gingerbread men to go along with it. That means there’s a bonus with this recipe – cheesecake and cookies at the same time! I know it’s a lot of sweets but when it comes to December, Christmas, gingerbread, cheesecake, cookies…Mondays… yeah you get the idea. It’s okay! Eat up! :)

Gingerbread Cheesecake Recipe from

Gingerbread Cheesecake Recipe from
Gingerbread Cheesecake Recipe from

Yield: 1: 9-inch cheesecake

Cook Time: 1 hour and 45 minutes

Gingerbread Cheesecake

A creamy gingerbread cheesecake, perfect for the holiday season. Serve with whipped cream and mini gingerbread cookies for an extra treat.


Crust ingredients:
2C gingerbread cookie crumbs* (recipe)
1/4C butter, melted
1 1/2tbsp brown sugar

Filling ingredients:
3 - 8oz containers cream cheese, softened**
1C and 2tbsp brown sugar
3/4 tsp vanilla
3 eggs
3tbsp molasses
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves


Preheat oven to 350 degrees.

Prepare cookie dough (link to recipe above). Divide in half. Roll out onto a baking sheet prepared with parchment paper or a silpat. Bake at 350 for 9-10 minutes.

Remove tray from oven. Carefully cut dough up into large pieces. Continue cooking for 2-3 more minutes. Remove baking sheet, allow cooked dough to sit for several minutes.

When dough has cooled down enough to handle, transfer broken squares to a food processor (or a large bag, using a rolling pin or mallet to crush). Blend until only fine crumbs remain. Measure out 2 cups worth of crumbs, set aside. Discard or store extra crumbs for future use.

In the food processor or a large bowl, blend together cookie crumbs, melted butter and sugar.

Prepare springform pan with two large sheets of tin foil. Pour crust mixture into springform pan. Shake pan to dispurse mixture. Using a flat bottom cup or other item press down on mixture to create a smooth and even crust on bottom and part way up the side of your pan. Bake at 350 degrees for 10 minutes. Set aside to cool.

Reduce oven temperature to 325 degrees.

In a large bowl or stand mxiture, beat cream cheese until smooth. Add sugar, cream mixture. Scrape down sides of bowl prior to each new addition and as needed. Add vanilla and eggs. Finish with the addition of spices and molasses.

Place springform pan into a larger pan such as a roasting pan. Pour cheesecake filling carefully into prepared crust. Pour hot water into larger pan until water is half way up the sides of your springform pan. Very carefully place pans in oven. Bake for 45 minutes at 325 degrees. At the 45 minute mark, turn the oven off and leave the cheesecake for one hour with the door shut. No peaking!

Remove cheesecake from oven and water bath. If you find it easier to remove only the cheesecake at first, remember to remove the water bath before the next time you cook or you'll have a steamy situation!

Let cheesecake sit for 1-2 hours at room temperature on a wire rack. Transfer to the fridge to sit for at least 8 hours or overnight before slicing. Store chilled.

Serve with optional whipped cream and gingerbread cookies.

*Halve gingerbread cookie recipe for crumbs. Save remaining half for cookies. Recipe found here.
**Remove cream cheese from fridge at least 20-30 minutes before preparing cookies and filling.

Adapted from: Martha Stewart

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34 Responses to “Gingerbread Cheesecake”

  1. #
    Jan — December 5, 2011 at 8:19 am

    I am a huge gingerbread fan as well! I especially love that you made gingerbread cookies to then turn to crumbs for the crust. That makes this recipe even better because it is entirely homemade. Yum!

  2. #
    Jonna — December 5, 2011 at 8:35 am

    This looks AND sounds amazing!!! May be on the table at Christmas :-)

  3. #
    Tracey — December 5, 2011 at 9:07 am

    I’m all about everything gingerbread right now – love this! Those little gingerbread men on the side are just the cutest.

  4. #
    Maria — December 5, 2011 at 9:35 am

    Love this cheesecake flavor. Perfect for the holidays!

  5. #
    Katrina @ In Katrina's Kitchen — December 5, 2011 at 9:58 am

    Perfection! Everything about this post is just perfection!!

  6. #
    Carolyn — December 5, 2011 at 12:00 pm

    Interesting that you posted this now, as I made these little cheesecake bites that have a gingerbread crust, but as I was doing it, I thought hmmm…wonder what it would taste like if the cheesecake itself was gingerbread? Nice work!

  7. #
    Cassie — December 5, 2011 at 12:26 pm

    Beautiful cheesecake Rachel! I love that you made gingerbread cookies for the crust. My husband would love this!

  8. #
    amanda @ fake ginger — December 5, 2011 at 12:47 pm

    I’ve never seen a gingerbread cheesecake! Definitely making this for Christmas!

  9. #
    Sue — December 5, 2011 at 2:36 pm

    Your gingerbread cheesecake looks beautiful and delicious! I made one once, but you have inspired me to make another!

  10. #
    Aggie — December 5, 2011 at 5:58 pm

    Your cheesecake seriously looks perfect. I love gingerbread everything. I have to add this to my list of cheesecakes to make in my life…I LOVE cheesecake.

  11. #
    Michelle Collins — December 5, 2011 at 9:25 pm

    This looks divine! I love anything gingerbread this time of year, too – but I’ve yet to try gingerbread cheesecake!

  12. #
    Winnie — December 6, 2011 at 8:23 am

    This cake looks so delicious!
    I’d definitely like to try it

  13. #
    marla — December 6, 2011 at 8:25 am

    Love the cheesecake flavor & the cute cookies alongside it :)

  14. #
    Cucina49 — December 6, 2011 at 4:26 pm

    That is a gorgeous cheesecake and I bet it smells amazing!

  15. #
    Hester @ Alchemy in the Kitchen — December 6, 2011 at 4:48 pm

    This cheesecake is a stunner, Rachel. I can only imagine how good your kitchen smelled while you were baking the cookies. Lovely presentation!

  16. #
    Erin @ Dinners, Dishes, and Desserts — December 6, 2011 at 9:39 pm

    What an amazing cheesecake! I have not had that many gingerbread things in my life, aside from the Gingerbread Man cookie. I am going to have to change that this year, there is just too much out there that looks so good!

  17. #
    natalie (the sweets life) — December 7, 2011 at 2:22 pm

    i am all about gingerbread everything too! my schedule is so busy the next few weeks but i really hope i have time to try this–it sounds right up my alley!

  18. #
    Lauren at Keep It Sweet — December 7, 2011 at 5:22 pm

    I am loving this cheesecake! I’d like cookies AND a slice of this now:-)

  19. #
    Lance M — December 25, 2011 at 7:00 pm

    Wow! I have made several great cheesecake recipes and this is by far my favorite. Brought to our family Christmas dinner and what a hit! Thanks for the recipe.

    • Rachel — December 26th, 2011 @ 10:22 am

      You’re most welcome. So glad it was a hit. :) Thanks for coming back to share!

  20. #
    Karen Martin — December 27, 2011 at 10:56 am

    I made this twice already in less than a week. One for Christmas day, and one for this evening, a get together with work friends! Love it! Dream of it! and I too love everything gingerbread Happy Holidays!

    • Rachel — December 27th, 2011 @ 10:58 am

      So glad you’ve enjoyed it Karen! Thanks for coming back to share the great news :) By the way… if you happen to have or take a picture of yours, feel free to share it on my facebook page and I can add it to the ‘my recipes, your kitchen’ album! :)

  21. #
    Danielle — December 26, 2012 at 6:40 pm

    I made this with high hopes but despite the fact I followed the directions to the letter it never set up. Any ideas on what could have been wrong?

    • Rachel — December 27th, 2012 @ 8:21 am

      I’m sorry to hear you had trouble with it. Unfortunately I’m unable to offer any advice without having been there to see your process – if anything was off, etc.

  22. #
    Jennifer — December 9, 2013 at 7:55 pm

    I have made a pumpkin cheesecake before but it did not call for a water bath in the oven. I was just wondering if that part was exclusive to this recipe only.

    • Rachel — December 9th, 2013 @ 8:48 pm

      The water bath is not necessary but it helps to prevent cracks in the baking process.

  23. #
    Alexis J — December 25, 2013 at 2:22 pm

    The cake was really sweet and had thick-creamy taste, but overall it is good. I do not like the baking in the water not a fan, it came out runny in the middle. I think that there is too much brown sugar in this as well which is why it came out too sweet (for me). Instead of gingerbread I used ginger snaps and I think that is really good if you don’t have time to make the gingerbread in advance ( I didn’t). I think I would cook this again, but in my traditional way on a cookie sheet without water!

    • Rachel — December 26th, 2013 @ 9:22 am

      Well merry Christmas to you! What a lovely comment to find on Christmas day. In the future, when you’re baking, not just a cheesecake but anything, you should always watch and judge it’s level of doneness and determine if it needs more or less time. Timing is a guide because one oven may not cook like another. Temperatures can be wildly inaccurate. The water bath method is a well known method for cooking cheesecakes to avoid cracks in the top. When done properly, it works beautifully.

  24. #
    luna — January 8, 2014 at 3:07 pm

    used wafer crumbs for crust (no time to make cookies), used all the same for the filling except the added salt, baked in a water bath until internal temp was 160,was exceptional!! perfect flavour and texture. thank you for recipe

    • Rachel — January 8th, 2014 @ 6:24 pm

      So glad to hear you enjoyed it! :)

  25. #
    Heather — November 26, 2014 at 11:53 am

    The cake wouldn’t set and I followed all directions to a t. I have made many other cheesecake and this is the only one I am having trouble with. Any ideas why it didn’t set?

    • Rachel — November 27th, 2014 @ 8:11 am

      Oven temperatures can vary greatly from one to the next, which may have been the cause here. You should continue cooking until only the center remains jiggly.

  26. #
    Danielle — December 7, 2014 at 3:35 pm

    In the directions for the filling, it says “In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar, cream mixture. Scrape down sides of bowl prior to each new addition and as needed.”

    What is the cream mixture? I don’t see it mentioned anywhere in the ingredients.


    • Rachel — December 7th, 2014 @ 6:38 pm

      It means you are to cream (or beat) together the sugar and cream cheese.

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