Imagine the cozy warmth of gingerbread spiced perfectly blended into a luxuriously creamy cheesecake—that’s exactly what my Gingerbread Cheesecake Recipe delivers. This dessert is like wrapping up in your favorite blanket, but in cake form.

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

I admit, I’m a sucker for anything with gingerbread spices during the cooler months. This Gingerbread Cheesecake Recipe has quickly become my go-to because it blends the nostalgic flavors of gingerbread with a creamy, dreamy texture that feels indulgent yet comforting.

Richly Spiced Filling: Each bite bursts with ginger, cinnamon, nutmeg, and cloves that bring that unmistakable holiday spirit.
Crunchy, Buttery Crust: The Biscoff cookie base is not your average graham cracker—it adds a sweet caramel undertone and perfect crunch.
Perfectly Smooth Texture: Cream cheese and malted milk powder combine to make the filling velvety and melt-in-your-mouth irresistible.
Simple Yet Stunning Presentation: The whipped cinnamon cream topping with gingerbread cookie garnish makes it look as good as it tastes.

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 plays an important role here. The buttery Biscoff cookie crust anchors the cheesecake with a caramel-spiced crispness, while the filling’s gingerbread spices create that seasonal magic. Be sure to use room temperature dairy ingredients for the smoothest batter.

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: Their unique caramelized flavor creates the ideal spicy crust foundation.
Dark brown sugar: Packed with molasses flavor, it adds natural sweetness and depth to crust and filling.
Ground cinnamon, ginger, nutmeg, cloves: Classic gingerbread spices that bring warmth everyone loves.
Salted butter: Adds richness to the crust and balances sweetness perfectly.
Cream cheese: The creamy heart of any cheesecake, make sure it’s soft and well-whipped.
Molasses: Concentrates that authentic gingerbread flavor inside the cheesecake.
Vanilla bean paste: Adds a subtle fragrant vanilla note that lifts the filling.
Heavy cream: Gives the filling richness and the whipped topping its fluffiness.
All-purpose flour & malted milk powder: Stabilize the cheesecake and add subtle malt character.
Powdered sugar (for topping): Sweetens whipped cream without grainy texture.
Gingerbread cookies (optional topping): Add festive charm and extra spice crunch when serving.

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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

I love giving this Gingerbread Cheesecake Recipe little twists every holiday season. Whether you want it a bit lighter or packed with even more spice, it's so adaptable, you can put your own spin on it easily.

Variation: Sometimes, I swap out the Biscoff crust for a traditional ginger snap crust for extra zing—both are equally delicious!
Dairy-Free Option: Use vegan cream cheese and coconut cream to make this cheesecake friendly for lactose-sensitive guests.
Extra Spice Boost: Add a pinch more ginger or clove if you like a stronger punch of gingerbread flavor.
Mini Cheesecakes: Make mini versions in muffin tins to wow guests with individual servings at holiday parties.

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

Step 1: Crafting the Perfect Biscoff Crust

First, I pop the Biscoff cookies into a food processor and pulse them until they resemble fine crumbs—that’s key for a crust that sticks together well. Mixing in melted salted butter, brown sugar, cinnamon, and a pinch of salt brings that beautiful caramelized gingerbread taste and a hint of warmth. Pressing this mixture firmly into the pan and slightly up the sides gives you a sturdy base that adds crunch without overwhelming the creamy filling.

Step 2: Mixing the Spiced Cheesecake Filling

After the crust’s baked and cooled, the filling comes together quickly in a stand mixer. I always start by whipping the cream cheese smooth—no lumps allowed! Then, adding in dark brown sugar, molasses, vanilla bean paste, and the gingerbread spices creates that intoxicating fragrance. Adding eggs one by one ensures the texture stays smooth and silky. The cream, flour, and malted milk powder finish it off with just the right balance of richness and structure. Careful not to overmix once the flour's in — you want it just incorporated.

Step 3: Baking and Cooling for Perfect Texture

Water bath time! Nestling the springform pan inside a larger pan filled with water keeps the edges from drying out and cracking during the long bake at 300°F. The cheesecake isn’t fully set when you take it out — the gentle jiggle in the center tells you it's perfect. Letting it cool slowly in the oven and then on the counter helps prevent cracks and keeps the texture luxuriously creamy. Then, refrigerate overnight for flavors to marry beautifully.

Step 4: Whipped Cinnamon Cream Topping

Before serving, whipping up the cinnamon-spiced cream topping adds a luscious finish. I mix heavy cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form, then pipe it in pretty swirls around the edges. Adding gingerbread cookies on top turns this into a festive showstopper that’s sure to get compliments.

Top Tip

Over the years, I learned a few tricks that really take this Gingerbread Cheesecake Recipe from great to unforgettable. Being patient and gentle with the filling is key—you want it smooth without overworking the batter or overbaking.

Room Temperature Ingredients: Always soften your cream cheese and eggs before mixing to avoid lumps and ensure even incorporation.
Water Bath Magic: The baking pan filled with hot water is crucial to protect your cheesecake from drying out and cracking.
Knife Warmth Trick: Heat your knife under hot water and wipe it dry before slicing for neater, cleaner cheesecake slices.
Slow Cooling: Leaving the cheesecake to cool in the oven with the door closed before removing prevents sudden temperature changes that create cracks.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

Personally, I love the classic look of piped cinnamon whipped cream topped with little gingerbread men cookies—they bring an instant festive charm. You can also sprinkle a tiny dusting of cinnamon or even some finely chopped crystallized ginger for extra spark.

Side Dishes

This cheesecake pairs wonderfully with a warm mulled wine or a smooth cup of spiced chai tea. For something lighter, fresh orange slices or dried cranberry compote offer a refreshing contrast to all that richness.

Creative Ways to Present

For holiday parties, I’ve served mini Gingerbread Cheesecake bites on individual little plates garnished with fresh rosemary sprigs and star anise pods—that always gets a “wow.” Try layering the cheesecake filling in clear glasses with gingerbread crumbs and whipped cream for a fun trifle-style dessert too.

Make Ahead and Storage

Storing Leftovers

After enjoying the party, I keep leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the fridge. It stays fresh and creamy for up to 4 days—although honestly, it rarely lasts that long around me!

Freezing

I’ve frozen slices wrapped in plastic and placed inside a freezer bag with great results. To thaw, I simply move them to the fridge overnight. The texture remains surprisingly smooth and just a little firmer, perfect for when you want to prep ahead.

Reheating

Since cheesecake is best served chilled, I usually eat leftovers cold. But if you want to warm it gently, I recommend a low microwave burst or a quick oven heat (covered loosely with foil) just until it loses its chill—never hot, or it might separate.

Frequently Asked Questions:

Can I use regular sugar instead of dark brown sugar?

Dark brown sugar adds that rich molasses note that’s vital to the gingerbread flavor. Using regular white sugar will make the cheesecake sweeter but less complex in taste. If you can’t find dark brown sugar, try mixing white sugar with a tablespoon of molasses as a substitute.

Why is the water bath important for baking this cheesecake?

The water bath provides gentle, even heat and moisture during baking, which prevents the cheesecake from cracking and drying out. It’s the secret to getting that perfectly smooth and creamy texture in the Gingerbread Cheesecake Recipe.

Can I make this cheesecake in advance?

Absolutely! In fact, I recommend making it a day ahead to allow the flavors to develop and the cheesecake to fully set. Just keep it refrigerated and covered tightly until serving.

What’s the best way to cut clean slices of this cheesecake?

My trick is to heat a sharp knife under hot water, then wipe it dry before slicing. This helps the knife glide smoothly through the cheesecake and creates beautiful, clean slices every time.

Final Thoughts

This Gingerbread Cheesecake Recipe holds a special place in my heart because it captures so much comfort and joy in every bite. It’s perfect for gatherings or whenever you want a little festive indulgence. I hope you enjoy making and sharing it as much as I do—it’s truly a delight worth savoring with friends and family.