Gingerbread Cheesecake Recipe

Slay the holidays with this creamy Gingerbread Cheesecake that’s nestled in a Biscoff cookie crust and finished off with homemade whipped cream! The added gingerbread men cookies make for the perfect holiday touch on an unforgettable dessert!

This Gingerbread Cheesecake Is A Holiday Must-Have Dessert!

If you make just one holiday dessert this season it HAS to be this Gingerbread Cheesecake! This stunning dessert serves up a creamy cheesecake filling that’s bursting with gingerbread flavor in an incredible Biscoff cookie crust, creating a blend of flavors that will blow your mind!

This stunning cheesecake even goes the extra mile with its homemade whipped cream and cute gingerbread cookies!

Though it is a showstopping, mouthwatering dessert I kept the ingredients simple while giving complete step-by-step instructions so that anyone can make this Gingerbread Cheesecake right at home!

Ingredients For Gingerbread Cheesecake

This seasonally spiced cheesecake is nestled in a delicious homemade Biscoff cookie crust! This 5-ingredient crust combines Biscoff cookies with salt, dark brown sugar, ground cinnamon, and melted salted butter.

The filling begins with cream cheese. Since this is one of the star ingredients in the cheesecake filling, I recommend using full-fat, high-quality cream cheese such as the Philadelphia brand.

From there the filling builds with ingredients such as dark brown sugar, molasses, vanilla bean paste, salt, large eggs, heavy cream, all-purpose flour, and malted milk powder. To achieve the gingerbread flavor the filling is then finished off with spices such as ground ginger, ground cinnamon, ground nutmeg, and ground cloves.

Once the cheesecake has completely cooled, it’s then topped with homemade whipped cream that’s made with heavy cream, powdered sugar, ground cinnamon, and vanilla extract. You can then top the cheesecake with gingerbread cookies for a fun finishing touch!

How To Make Gingerbread Cheesecake

Biscoff Cookie Crust

1. Prepare for the crust by preheating the oven and lining a springform pan in a crisscross with aluminum foil.
2. Pulse the Biscoff cookies in a food processor until fine crumbs form. Then add salted butter, dark brown sugar, ground cinnamon, and salt and pulse again.
3. Press the cookie crust mixture into the bottom of the springform pan using the palm of your hand or the bottom of a flat glass. Be sure to bring the crumbs up the sides of the pan as well!
4. Bake the crust and then allow it to cool while the filling is prepared.

Gingerbread Cheesecake Filling

1. Cream the cream cheese in the bowl of a stand mixer using the whisk attachment on high speed.
2. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix on medium speed until just combined.
3. Add in the large eggs one at a time, completely incorporating after each addition.
4. Pour in the heavy cream and mix until it’s mostly combined. Then scrape the sides and bottom of the bowl and mix quickly again.
5. Sift in all-purpose flour and malted milk powder. Mix the cheesecake filling on medium speed, stopping to scrape the sides and bottom of the bowl again.
6. Transfer the prepared springform pan onto a large-rimmed baking sheet.
7. Pour the gingerbread cheesecake filling into the baked crust. Next, pour water into the rimmed baking sheet that the springform pan is sitting on.
8. Bake the cheesecake in the preheated oven until the center of the cheesecake is only slightly jiggly.
9. Turn off the oven and leave the oven door closed to allow the cheesecake to cool. Then crack the oven to allow the cheesecake to cool down further. Afterward, remove the cheesecake from the oven and transfer the springform pan to a wire rack, and allow it to cool completely.
10. Transfer the cheesecake to the fridge to chill once it has completely cooled to room temperature.

Cinnamon Whipped Cream

1. Prepare the whipped cream once the cheesecake is completely set. To do so, add heavy cream, powdered sugar, cinnamon, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment and mix until stiff peaks form.
2. Pipe the homemade whipped cream around the edge of the gingerbread cheese. Then top with gingerbread men cookies!

Storage Instructions For Gingerbread Cheesecake

Store this Gingerbread Cheesecake with Biscoff cookie crust in the refrigerator for up to 1 week. When storing, it’s best to have the cheesecake in an airtight container or wrap the springform pan tightly with aluminum foil.

How To Freeze Gingerbread Cheesecake

Get a head start on your holiday baking by making this Gingerbread Cheesecake ahead of time and then storing it in the freezer. When stored in the freezer, this cheesecake will last for 3 to 4 months!

To freeze, first, bake and cool the cheesecake according to the instructions on the recipe card. After it’s cooled in the refrigerator, remove your springform pan sides and transfer the cheesecake uncovered into the freezer for one hour.

Then remove the cheesecake from the bottom of the springform pan. Afterward, tightly wrap the cheesecake in plastic wrap and again in aluminum foil. Then place the double-wrapped cheesecake into an airtight container or large freezer bag.

When you’re ready to serve and enjoy, let the cheesecake thaw in the refrigerator overnight. Then before serving whip up the homemade whipped cream and decorate with the gingerbread cookies!

More Gingerbread Recipes To Try

• Spiced Gingerbread Bars – Thick, tender bars that are perfect for feeding a large crowd!
• Gingerbread Layer Cake – A stunning holiday dessert that will impress!
• Frosted Gingerbread Cookies – Spiced, soft cookies topped with cream cheese frosting!
• Gingerbread Whoopie Pies – A hand-held treat loaded with holiday flavor!
• No Bake Gingerbread Truffles – The classic holiday cookie in truffle form!

This recipe was retested and updated in December 2024 to combat baking issues some readers experienced. It was originally published in December 2020.