Introduction

This Gingerbread Cheesecake is a festive twist on a classic dessert, combining warm holiday spices with creamy, rich cheesecake. The luscious molasses-infused filling rests on a buttery shortbread crust and is topped with a light gingerbread mousse and whipped cream decoration. It’s perfect for celebrations and cozy gatherings.

A slice of creamy cheesecake with a thick, crumbly brown crust at the bottom, topped with three large swirls of white whipped cream. In the middle of the whipped cream sits a small gingerbread man cookie, decorated with white icing details. The cheesecake has a smooth, pale yellow layer, and the slice sits on a simple white plate. The background is a white marbled surface, giving a clean and bright feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 3/4 cups (255g) Walkers shortbread crumbs (two 5.3 oz packages)
1 tbsp sugar
3/4 tsp cinnamon
2 tbsp (28g) butter, melted

For the Cheesecake Filling:

24 ounces (678g) cream cheese, softened
1 cup (225g) packed light brown sugar
3 tbsp (25g) all purpose flour
3/4 cup (173g) sour cream
1/4 cup (60ml) molasses
1 tsp vanilla extract
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
4 eggs

For the Mousse Topping:

1 1/4 cup (300ml) heavy whipping cream
1/2 cup (58g) powdered sugar
3 tbsp (45ml) molasses
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
8 ounces (226g) cream cheese, softened

For the Whipped Cream Decoration:

3/4 cup (180ml) heavy whipping cream
6 tbsp (44g) powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, mix shortbread crumbs, sugar, and cinnamon. Stir in melted butter until the mixture is moistened.
Step 2: Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during water bath baking.
Step 3: Lower oven temperature to 300°F (148°C). In a large bowl, beat softened cream cheese, brown sugar, and flour on low speed until smooth, scraping sides as needed to avoid air bubbles.
Step 4: Add sour cream, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Mix until evenly combined on low speed.
Step 5: Add eggs one at a time, beating slowly and scraping the bowl after each addition until the mixture is smooth and homogeneous.
Step 6: Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger baking pan and pour warm water into the larger pan to come halfway up the sides of the springform pan. Ensure the water does not reach above the foil wrapping.
Step 7: Bake for 1 hour 20 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and let it cool inside for another 30 minutes.
Step 8: Remove the cheesecake from the oven and refrigerate for 5 to 6 hours or overnight until firm.
Step 9: For the mousse topping, whip heavy cream, powdered sugar, molasses, cinnamon, and nutmeg in a large bowl until stiff peaks form. In another bowl, beat softened cream cheese until smooth. Gently fold whipped cream into cream cheese until fully combined.
Step 10: Spread the mousse evenly over the chilled cheesecake while still in the springform pan. Refrigerate for 1 to 2 hours until the mousse firms. Carefully remove the springform pan sides.
Step 11: Prepare whipped cream decoration by whipping heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form.
Step 12: Pipe whipped cream around the edges of the cheesecake. Optionally, garnish with gingerbread men or festive decorations. Keep refrigerated until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure smooth mixing and avoid lumps in the batter.
Wrapping the springform pan with foil helps prevent water from seeping into the crust during the water bath.
Mix on low speed to minimize air and reduce the chance of cracks in the cheesecake.
Allow the cheesecake to chill overnight to fully set and enhance the flavors.
Decorate the cheesecake just before serving to maintain the best texture and look.
For a gluten-free option, substitute the shortbread crumbs with gluten-free cookie crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other odors. When ready to serve, let it sit at room temperature for 10–15 minutes. The cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake on a white plate sits on a white marbled surface. The cheesecake has three distinct layers: a thick, golden brown crumbly base at the bottom, a creamy, smooth pale yellow middle layer, and a thin top layer of light brown whipped cream forming two swirls on either side of a small gingerbread man cookie standing upright in the center. The lighting highlights the creamy texture and the crumbly crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the shortbread crust with a graham cracker crust or ginger snap cookie crumbs for a different flavor profile that complements the spices in the cheesecake.

Why do I need to bake the cheesecake in a water bath?

Baking the cheesecake in a water bath ensures even, gentle heat which helps prevent cracks and creates a smooth, creamy texture. The foil wrapping protects the crust from water seeping in.