Introduction

This Christmas Gingerbread Cheesecake blends the festive warmth of gingerbread spices with the creamy richness of classic cheesecake. It’s a perfect dessert to celebrate the holiday season with family and friends.

A slice of cheesecake with three distinct layers is shown on a white marbled surface. The bottom layer is a thick, crumbly brown crust. The middle layer is a thick, creamy off-white cheesecake with a smooth texture. The top layer is a thin, darker brown gelatin or glaze. On top of the cheesecake, there are two swirls of white whipped cream, sprinkled with brown spice. Between the whipped cream, a gingerbread man cookie stands upright, brown with detailed patterns. The background is softly blurred with another dessert visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups gingerbread cookie crumbs
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup sour cream

Instructions

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a bowl, mix the gingerbread cookie crumbs and melted butter together until combined.
Step 3: Press the crumb mixture firmly into the bottom of a springform pan to form the crust.
Step 4: In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 5: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Step 6: Stir in the vanilla extract, ground ginger, cinnamon, and nutmeg until evenly combined.
Step 7: Fold in the sour cream gently until fully incorporated.
Step 8: Pour the cheesecake filling evenly over the prepared crust in the springform pan.
Step 9: Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 10: Allow the cheesecake to cool completely before refrigerating for at least 4 hours to set properly.

Tips & Variations

For best flavor and texture, chill the cheesecake overnight before serving.
Top with whipped cream or decorate with a gingerbread cookie for a festive presentation.
Use a water bath during baking to prevent cracking if desired.
Substitute sour cream with Greek yogurt for a tangier taste.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving. When reheating, serve chilled or at room temperature for the best experience.

How to Serve

A slice of cheesecake with three main layers sits on a white marbled surface; the bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy light cream color filling, and the top layer is a thin, caramel-brown baked surface. On top of the slice, there are two white whipped cream swirls sprinkled with brown spice, and between them is a round gingerbread cookie with a detailed pattern. The background is softly blurred, highlighting the cheesecake slice in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute the gingerbread cookie crust with graham cracker crust or crushed ginger snaps if preferred. Each will add a slightly different flavor and texture.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and avoiding over-mixing can help prevent cracks. Also, avoid sudden temperature changes by letting it cool gradually in the oven with the door slightly open before refrigerating.