This delicious and easy gingerbread cheesecake recipe is made with a cinnamon graham cracker crust and makes a wonderful Christmas gingerbread dessert.
Gingerbread desserts for the holidays
It’s about that time that we fire up those ovens for some Christmas baking! If you love baking for the holidays, this gingerbread cheesecake with cinnamon crust is a wonderful dessert to make.
Who doesn’t love gingerbread cookies during the festive holiday season? If you love the taste of gingerbread and cheesecake, this Christmas cheesecake is a great combination of sweetness and spice to try for your holiday dessert menu!
The best Gingerbread Cheesecake Recipe
This gingerbread cheesecake recipe is the perfect cake to share with family and friends this holiday season. Our ginger dessert features a creamy cheesecake with gingerbread flavor topped with homemade whipped cream and a cinnamon Biscoff cookie, all on a lovely and crisp cinnamon crust.
Gingerbread Cheesecake Recipe with a Cinnamon Crust
We all know that gingerbread is a popular flavor for the holidays, but this cheesecake with gingerbread and cinnamon crust takes the cake! Learn how to make gingerbread cheesecake with this easy recipe.
Ingredients for this recipe for gingerbread cake:
- cinnamon graham crackers
- brown sugar
- cream cheese
- lemon juice
- vanilla extract
- ground ginger
- ground cinnamon
- ground cloves
- ground nutmeg
- heavy whipping cream
- powdered sugar
- Biscoff cookies
Make the gingerbread cheesecake crust
Start by preheating your oven to 325 degrees F. Grind your cinnamon graham crackers in a food processor until they are reduced to fine crumbs.
In a large mixing bowl, add graham cracker crumbs, melted butter, and sugar and stir until completely mixed. Press this cinnamon crust mixture firmly into the bottom of a 9” springform pan in an even layer. Bake for 8 minutes, then remove the graham cracker crust and allow it to cool. Set it aside.
Once it is cool and close to room temperature, wrap the bottom of the pan in 2 layers of aluminum foil to prevent the water from leaking in and making the crust soggy when baking in the water bath.
How to make gingerbread cheesecake
Increase your oven’s temperature to 350 degrees F. In a mixing bowl, combine the cream cheese and sugar together and beat until nice and creamy. Next, add molasses, vanilla, lemon juice, salt, and all of the spices and mix well.
Now add the eggs, one at a time, and mix them in until they are well combined. Pour the gingerbread cake batter over the graham cracker crust and place the springform pan into a larger roasting or baking pan.
Add hot water to the bottom of the baking pan
Add hot water to the bottom of the baking pan until it reaches up to the middle of the springform pan. Bake this gingerbread cheesecake for 1 hour, or until the middle is set.
When the cake is finished, remove it carefully from the oven, take the pan out of the water bath, and allow the gingerbread cake recipe to cool before chilling in the refrigerator for 3-4 hours.
Top your gingerbread cheesecake with whipped cream
To make the homemade whipped cream, add the heavy whipping cream to a bowl and beat it until soft peaks are formed. Now add in the powdered sugar and vanilla and continue to beat until stiff peaks form.
Remove the cheesecake from the fridge and spread whipped cream over the top of the cheesecake, or add it to a pastry bag and pipe it onto the cake as desired. Break the Biscoff cookies into pieces and arrange them on top of whipped cream peaks or however you desire.
Now slice this lovely, festive holiday gingerbread cake and serve!
- 12 full sheets cinnamon graham crackers
- ¼ c sugar
- 6 Tbsp butter, melted
- 1 c brown sugar
- 3 - 8 oz packages cream cheese, room temperature
- ⅓ c molasses
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 1 ½ tsp ground ginger
- 1 ½ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp nutmeg
- ¼ tsp salt
- 3 eggs
- ¾ c heavy whipping cream
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- 4-5 Biscoff cookies
Make the gingerbread cheesecake crust
Preheat the oven to 325 degrees.
Grind the graham crackers in a food processor until they are fine crumbs. Add to a bowl and pour melted butter and sugar and stir until mixed. Press firmly into the bottom of a 9” springform pan in an even layer.
Place in the oven and bake for 8 minutes. Remove and let cool. Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water leaking in and making the crust soggy when baking in the water bath.
How to make the cheesecake filling
Increase the oven temperature to 350 degrees.
Beat the cream cheese and sugar together until creamy. Add the molasses, vanilla, lemon juice, salt and spices and mix. Add in the eggs, one at a time until well combined.
Pour over the graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan. Bake for 1 hour, or until the middle is set. Remove carefully and take the pan out of the water and allow to cool before chilling in the refrigerator for 2-3 hours.
Make the homemade whipped cream topping
Add the heavy cream to a bowl and beat until soft peaks form. Add the powdered sugar and vanilla and continue to beat until stiff peaks form.
For easier decorating, add to a pastry bag and pipe into desired shape. Break cookies in pieces and place on top of whipped cream peaks or however desired.
Enjoy this gingerbread cookie cheesecake!
We hope this gingerbread cheesecake with a graham cracker pie crust is just what you’re looking for this holiday season. If you are looking for more desserts for Christmas, our Easy Peppermint Sugar Cookies are simple to make with just 2 ingredients and they taste great! What are your favorite holiday desserts?
In the spirit of the holidays, have a wonderful and sweet Christmas!