Name: Gingerbread Cheesecake Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 20 min
Cuisine: American
Ingredients: 32 cookies 250g Biscoff cookies (1 (8.8oz.) package); 2 tablespoons dark brown sugar packed; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 6 tablespoons salted butter melted; 32 ounces cream cheese 904g, room temperature; 1½ cups dark brown sugar 300g, packed; ¼ cup molasses 60mL; 1 tablespoon vanilla bean paste; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; ¼ teaspoon ground cloves; 4 large eggs room temperature; ¾ cup heavy cream 175mL, room temperature; ⅓ cup all-purpose flour 43g; 2 tablespoons malted milk powder 20g; 1 cup heavy cream 240mL; ¼ cup powdered sugar; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; Gingerbread cookies optional

There's something magical about the cozy spices of holiday gingerbread meeting the creamy decadence of cheesecake. I’m excited to share this Gingerbread Cheesecake Recipe with you because it brings together those warm flavors in a dreamy, silky dessert you’ll want to make well beyond the holiday season.

A slice of creamy light brown cheesecake with a dark brown crumbly crust at the bottom sits on a white plate on a white marbled surface. The cheesecake has a smooth texture and is topped with white whipped cream with small brown specks and a small gingerbread man cookie with a smile and buttons, placed upright at the center of the whipped cream. Next to the slice on the plate are two more gingerbread man cookies lying flat. A gold fork is placed on the left side of the plate. In the background, there is the rest of the cheesecake on a white plate and some green pine branches with pine cones, all on a white marbled surface. 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’ve made a lot of cheesecakes, but this Gingerbread Cheesecake Recipe stands out because it balances spices and sweetness so perfectly. It’s not just dessert—it’s a celebration in every bite, with a buttery Biscoff crust that adds that extra oomph.

Rich Spiced Flavor: The blend of ginger, cinnamon, nutmeg, and cloves makes every forkful feel like a holiday hug.
Perfectly Creamy Texture: Silky cream cheese filling with just the right firmness that isn’t too dense or too airy.
Biscoff Cookie Crust: This twist gives a caramelized, buttery crunch that pairs beautifully with the cheesecake.
Pretty & Festive Topping: Whipped cinnamon cream and gingerbread cookies make it look as good as it tastes.

A close-up view of a creamy pumpkin cheesecake with a thick dark brown crumb crust at the bottom, a smooth light brown pumpkin filling layer in the middle, and a row of white whipped cream swirls lightly sprinkled with crushed crumbs on top, all set on a white plate with a white marbled surface underneath, with a blurred green and red Christmas tree background providing a festive feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component is thoughtfully chosen to create layers of flavor and texture. Here’s why these ingredients shine together and some of my favorite tips for picking the best versions.

Flat lay of a small stack of round Biscoff cookies with a warm brown hue, a small white ceramic bowl filled with dark brown sugar crystals, a small white ceramic bowl containing ground cinnamon in a fine rust color, a small white ceramic bowl of fine white salt, a small white ceramic bowl holding melted golden salted butter, a large slab of creamy white cream cheese, a small white ceramic bowl with thick glossy dark molasses, a small white ceramic bowl of rich golden vanilla bean paste, a small white ceramic bowl with ground ginger powder, a small white ceramic bowl with ground nutmeg, four whole uncracked light brown eggs, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl containing pale beige all-purpose flour, a small white ceramic bowl of fine malted milk powder with a light tan color, a small white ceramic bowl of powdered sugar, and a few fresh gingerbread men cookies with soft brown tones, all arranged symmetrically and balanced 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: These bring that unique caramelized, spicy crunch. If you can't find Biscoff, ginger snaps can be a good swap.
Dark Brown Sugar: Adds moisture and depth with its molasses content, perfect for both crust and filling.
Ground Spices (Ginger, Cinnamon, Nutmeg, Cloves): Freshly ground is best for vibrant flavor; the blend gives that authentic gingerbread punch.
Molasses: The heart of gingerbread flavor, adding richness and warmth.
Cream Cheese: Use full-fat and room temperature for smooth, creamy filling and easy mixing.
Heavy Cream: Adds luscious richness; used both in the filling and for the topping.
Vanilla Bean Paste: More flavorful than extract, with those pretty vanilla specks that boost overall depth.
Malted Milk Powder: A secret trick! It enhances the flavor complexity and gives a slightly toasty note.
Eggs: Room temperature eggs help keep the batter smooth and prevent cracks during baking.
All-Purpose Flour: Provides structure without toughening the cheesecake.
Salt: Just enough to balance sweetness and amplify all the warm spices.

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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 experimenting with this recipe by adding my own twists—sometimes I swap molasses for maple syrup or fold in some chopped crystallized ginger for a zingy surprise. You’ll find making it yours is part of the fun!

Variation: Once, I added a layer of crushed candy canes atop the whipped cream for a minty finish—it was a festive hit at my holiday party.
Dairy-Free Option: Try using cream cheese alternatives and coconut cream, but note the texture will shift slightly.
Spice Level Adjustment: Feel free to dial the ginger and cloves up or down depending on how bold you like your gingerbread flavors.

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

Step 1: Craft the Crunchy Biscoff Crust

Start by preheating your oven to 300°F and wrapping the bottom of your 9-inch springform pan with aluminum foil—this double layer prevents leaks during the water bath bake. Pulse 32 Biscoff cookies until they’re fine crumbs, then mix in melted butter, dark brown sugar, cinnamon, and salt. Press this fragrant mixture firmly into the pan, making sure it covers the base and about an inch up the sides—it makes a perfect little wall to hold the creamy filling.

Bake for 10 minutes to set the crust, then let it cool while you prep the filling. This step ensures your crust stays crisp and buttery, and trust me, the Biscoff aroma baking is heavenly.

Step 2: Whip Up the Luxuriously Spiced Filling

Using a stand mixer fitted with a whisk, beat the softened cream cheese on medium-high until smooth and fluffy—about a minute—stopping to scrape the bowl down so everything blends evenly. Then add the brown sugar, molasses, vanilla bean paste, and all those gorgeous warm spices plus salt.

Mix just until combined; overmixing can introduce too much air, which leads to cracks. Next, add the eggs one at a time, fully incorporating each to keep the batter even. Pour in the heavy cream, then gently sift in the flour and malted milk powder. A quick mix and then a final fold with a rubber spatula ensures no lumps.

Step 3: Bake Using a Water Bath for Perfect Texture

Place your springform pan on a rimmed baking sheet, pour the filling over the crust, and carefully pour about 3 cups of hot water in the pan around it. This water bath helps the cheesecake bake gently, avoiding cracks and baking it evenly.

Bake at 300°F for about 80-90 minutes. The cheesecake is done when the center subtly jiggles like jello, not liquidy. Once out of the oven, don’t rush cooling: leave the oven door closed for 30 minutes, then crack it open slightly for another 15. Let it cool fully on the counter before refrigerating overnight—it’s key for the best texture and flavor development.

Step 4: Finish with a Cinnamon-Spiced Whipped Cream Topping

Once chilled and set, whip the heavy cream with powdered sugar, cinnamon, and vanilla extract until you get stiff peaks. I like piping a decorative border around the cheesecake’s edge—it’s both pretty and adds a creamy contrast to every bite. Top with gingerbread men cookies for that festive, inviting touch.

Top Tip

Through trial and error, I’ve learned that the water bath and the slow cooling process are absolute game-changers for this cheesecake. It really helps prevent cracks and gives you that smooth, creamy texture you’re aiming for.

Water Bath Importance: Never skip the foil wrap and hot water step—it keeps the baking environment moist and gentle on the cake.
Room Temperature Ingredients: Make sure cream cheese, eggs, and cream are not cold; cold ingredients lead to a lumpy batter or uneven baking.
Warm Knife Trick: Run your knife under hot water and wipe dry before slicing to get the prettiest cheesecake slices without smudging.
Don’t Overmix: Keeping the batter just combined prevents too many air bubbles which cause cracks and an uneven texture.

How to Serve Gingerbread Cheesecake Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I’m all about whipped cinnamon cream and cute gingerbread men cookies to top this cheesecake—it adds a festive look and additional bursts of spice with every bite. If you're feeling fancy, sprinkle a little ground cinnamon or drizzle caramel over each slice.

Side Dishes

This cheesecake pairs wonderfully with a warm mug of spiced chai or coffee. For a holiday gathering, I like serving it alongside a fresh cranberry compote or spiced poached pears to balance the rich flavors.

Creative Ways to Present

For holiday parties, I’ve served this cheesecake naked-style, letting the warm spices shine, or layered it in individual glasses with whipped cream and crumbled gingerbread for stunning mini desserts. Ribboning the springform pan with twine and attaching a gingerbread cookie is a fun gift or party centerpiece idea!

Make Ahead and Storage

Storing Leftovers

I always keep leftover cheesecake covered tightly with plastic wrap in the fridge, and it’s best eaten within 4-5 days. The flavor only deepens, and it’s still creamy and delicious.

Freezing

This cheesecake freezes well if you want to prep early. Wrap it in plastic wrap then foil, and thaw overnight in the fridge before serving. It keeps texture nicely, just avoid freezing the whipped cream topping.

Reheating

Since it’s best served cold, I don’t reheat cheesecake, but if it’s been in the fridge too long and feels too firm, letting it sit at room temperature for 15-20 minutes softens it perfectly.

Frequently Asked Questions:

Can I use a regular cookie crust instead of Biscoff?

Absolutely! While Biscoff cookies provide their signature caramelized spice, ginger snaps or graham crackers can be great substitutes if that’s what you have on hand. Just aim for a sturdy crust that complements the cheesecake's flavor.

How do I prevent the cheesecake from cracking?

The key is using a water bath during baking, baking at a low temperature (300°F), and letting the cheesecake cool gradually with the oven door closed at first. Also, don’t overmix the batter to avoid incorporating too much air.

Can I make this cheesecake ahead of time?

Yes! In fact, making it a day ahead allows the flavors to meld beautifully. Refrigerate it overnight after baking for the best texture and to fully set the filling.

What’s the secret to that creamy, smooth texture?

Using room temperature ingredients, especially the cream cheese and eggs, plus mixing gently once the eggs are added helps avoid lumps. The malted milk powder also subtly enhances richness and creaminess.

Final Thoughts

Making this Gingerbread Cheesecake Recipe is like inviting the warm, comforting spirit of the holidays into your kitchen year-round. It’s indulgent, festive, and truly a crowd-pleaser. I can’t wait for you to try it—you’ll love how the spices and creamy texture come together to create a dessert that feels both classic and special. Trust me, once you make it, this cheesecake will become your new go-to for celebrations and cozy nights alike.