Gingerbread Cheesecake

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Make Christmas extra festive with this Gingerbread Cheesecake. It’s rich, creamy, full of holiday spices, and topped with whipped cream and cookies.

Prep Time20

Cook Time40

Cool & Chill Time1 45

Total Time2 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 604kcal

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine crushed gingersnap cookies, brown sugar, and melted butter. Stir until evenly moistened.
Press the mixture firmly into the bottom of a greased springform pan to form the crust. Bake for 8 minutes, then set aside to cool slightly.
In a large bowl, beat cream cheese until smooth and creamy. Add sugar, salt, and flour, mixing until combined.
Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and sour cream until the batter is smooth and uniform.
In a separate bowl, whisk together brown sugar, flour, ginger, cinnamon, and cloves. Cut in butter until crumbly to form the gingerbread swirl mixture.
Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the gingerbread swirl over the batter.
Pour the remaining cheesecake batter on top, then add more spoonfuls of the gingerbread swirl. Use a knife or skewer to gently swirl the layers together.
Place on the lined baking sheet and bake for 40–45 minutes, or until the center is set but slightly jiggly. Turn off the oven, open the door, and let it sit for an hour so it cools slowly. Finish cooling on wire rack.
When completely cool, place in refrigerator to chill for at least 1 hour before slicing.
Top with whipped cream and gingersnap and gingerbread cookies before serving.

STORE/FREEZE

Store your cheesecake in the refrigerator, tightly covered or in an airtight container. It will stay fresh for about 4–5 days.

Freeze fully chilled cheesecake, wrapped in plastic wrap, then foil, for up to 3 months. Thaw overnight in the fridge.