Go Back
+ servings
A piece of the cheesecake on a serving plate.
Print Recipe
No ratings yet

Gingerbread Cheesecake

This gingerbread cheesecake is a delicious, seasonal treat that's great for the holiday season. It's also easy to make and doesn't require too many ingredients! This recipe will. have you making Gingerbread Cheesecake all year long. 
Prep Time1 hr 10 mins
Cook Time2 hrs 30 mins
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread Cheesecake
Servings: 14 slices
Author: Jill

Equipment

  • 9 inch springform pan
  • Parchment paper
  • Non stick spray
  • small bowl
  • Aluminum foil
  • Electric mixer w/ 2 mixing bowls
  • Rubber spatula
  • Large pan (fits the 9-inch springform pan)
  • offset spatula
  • Large piping bag
  • Pipping tip

Ingredients

Crust Ingredients:

  • 1 3/4 cups gingersnap cookie crumbs
  • 1 TBSP sugar
  • 3/4 tsp cinnamon
  • 2 TBSP butter melted

Cheesecake

  • 3 8 oz packages of cream cheese(softened)
  • 1 C brown sugar packed
  • 3 TBSP flour
  • 3/4 C sour cream
  • 1/4 C molasses
  • 1 tsp vanilla
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 4 large eggs

Mousse Topping Ingredients:

  • 1 1/4 C heavy whipping cream
  • 1/2 C powdered sugar
  • 3 TBSP molasses
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 package 8 oz cream cheese (softened)

Whipped Cream Ingredients:

  • 3/4 C heavy whipping cream
  • 6 TBSP powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Garnish Ingredients:

  • Small gingerbread men

Instructions

  • Preheat oven to 325 degrees
  • Line springform pan with parchment paper
  • Spray the sides of the springform pan with non-stick spray

Crust Directions:

  • Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter together in a small bowl.
  • Press this mixture into the bottom and up the sides of the pan..
  • Bake at 325 degrees for 10 minutes.
  • Set aside to cool.
  • Using the aluminum foil cover the outside and around the pan to protect the batter from the water bath. *
  • Set aside.

Cheesecake filling/ topping Directions:

  • Reduce oven heat to 300 degrees.
  • Mix the cream cheese, sugar, and flour in the mixing bowl using the electric mixer on low speed.
  • Scrape down the sides of the bowl to get all of the batters,
  • Continue to mix at low speed while adding the sour cream, molasses, vanilla, and spices until well combined.
  • Add eggs, one egg at a time, continuing to beat at low speed.
  • Scrape the sides of the bowl after each addition.
  • Carefully pour the cheesecake filling into the crust and spread it evenly using an offset spatula.
  • Put the aluminum foil-covered springform pan inside the larger pan. Fill the pan with warm water to reach halfway up the sides of the pan.
  • Bake at 300 degrees for 1 hour 20 minutes. Turn off the heat. Keep the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door leaving the cheesecake in the oven for about 30 minutes.
  • Remove the baked cheesecake from the oven. Transfer the cheesecake to the refrigerator for about 5-6 hours to chill (or overnight.) Check to see if the cheesecake has chilled and is firm. Once the firm makes the mousse topping.

Mousse Topping:

  • Using the electric mixer with a mixing bowl add the chilled heavy whipping cream, powdered sugar, molasses, and spices. Whip until stiff peaks form.
  • Set aside.
  • Using the electric mixer with the second mixing bowl beat the cream cheese until it is smooth.
  • Gently fold the whipped cream into the cream cheese until well combined.
  • Scoop the mousse on top of the chilled cheesecake. Spread the mousse over the cheesecake in an even layer with the offset spatula.
  • Transfer the cheesecake to the refrigerator for another 1-2 hours until the mousse is firm.
  • Take out of the fridge and remove from the springform pan.
  • With the electric mixer and bowl add the chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla whipping until stiff peaks form. Scoop the prepared whipped cream into the piping bag fitted with a round piping tip.
  • Pipe dollops of the whipped cream along the edges of the cheesecake.
  • Store in the refrigerator until ready to serve.
  • Place gingerbread men on the cheesecake as garnish.