I have dessert recipes I always use for Christmas. They are all well-tested, approved and everyone loves them. But this year I really wanted to make something new. Something extra delicious, creamy and flavourful, something very Christmas-y.
And that is exactly how this gingerbread cheesecake recipe was created.
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If you are anything like me, you probably made way too many gingerbread cookies already.
Every single year I go a little wild with the batch. I snack on them, gift them, share them with neighbours and colleagues and somehow I still end up with leftovers.
So if you’ve ever wondered what to do with leftovers gingerbread cookies, here is one of my favourite answers:
Turn them into the perfect spiced crust for a creamy cheesecake. Warm, cozy, and seriously delicious. It will turn even the plainest cheesecake into a festive dessert you’ll remember forever.
Why Is This Gingerbread Cookie Cheesecake So Good
This gingerbread cookie cheesecake tastes like Christmas. It reminds me of holidays, cozy family time, loud cheerful kitchens, and friends popping in just for a slice.
It’s also a genius way to use up leftover gingerbread cookies without freezing them, or eating more than your body politely allows. That spiced cookie crust paired with the creamy filling is honestly magical. The warm spices mixed into the cream cheese make every bite rich, smooth, and festive without being too heavy.
What You’ll Need for This Gingerbread Cheesecake Recipe
For the crust
Gingerbread cookies – This recipe is perfect for leftovers homemade gingerbread cookies. If no leftovers – no problem. Store-bought gingerbread cookies or biscuits work great.
Butter – Melted, unsalted butter brings the cookie crumbs together into a perfect cheesecake crust.
For the cream cheese filling
Cream cheese – The base of any cheesecake. Use your favourite brand and let it soften properly at room temperature for at least one hour.
Eggs – They hold everything together and give the cheesecake structure. Room temperature is key here, so everything will mix into a perfect cream.
Sour cream and whipping cream – These make the filling silky, creamy, and smooth.
Vanilla and spice mix – Vanilla plus ground ginger, cinnamon, and nutmeg give that classic gingerbread flavour. Totally classic.
Lemon zest – A little secret touch that brightens the rich creaminess.
Cornstarch – Helps create that perfect light fluffy texture.
Salt – Just a pinch to balance all the sweetness.
Toppings
I love topping this gingerbread cheesecake with my homemade salty caramel sauce. But you can keep it super simple, like using a dusting of cocoa or cinnamon, few gingerbread cookies on top, or a dollop of whipped cream. Be creative – it’s Christmas. Have fun!
Equipment You’ll Need
7-inch springform pan – An absolute must for cheesecakes. Easy to release, clean edges, no mess.
Mixer – A stand mixer is amazing and makes things easy, but a hand mixer works just fine too.
Christmas Gingerbread Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium8
servings15
minutes55
minutes1
hour10
minutesEasy gingerbread cheesecake recipe made with a spiced cookie crust. A fun gingerbread cookie cheesecake and the best idea for what to do with leftovers gingerbread cookies.
Ingredients
- For the crust
1 cup gingerbread cookies, crushed
⅓ cup melted butter (adjust slightly depending on how dry your cookies are)
- For the cream cheese filling
3 packs cream cheese, room temperature
1 cup yellow sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅓ cup sour cream, room temperature
½ cup 35% whipping cream, room temperature1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon lemon zest
1 tablespoon cornstarch
Pinch of salt
How to Make Gingerbread Cheesecake
- Prepare the crust
- Take the eggs, cream cheese, and butter out of the fridge at least two hours ahead. This small step makes a huge difference for texture.
- Preheat the oven to 350°F (175°C)
- Crush the gingerbread cookies into fine crumbs using a food processor, or toss them into a zip bag and smash them with a rolling pin.
- Melt the butter and mix it with the crumbs until you get a sandy texture.
- Line the bottom of a 7-inch springform pan with parchment paper and grease the sides with butter. Press the cookie mixture firmly into the pan, smoothing it with the back of a spoon or glass. Bake for 10–15 minutes, then set aside to cool.
- Prepare the cream cheese filling
- In a stand mixer (or with a hand mixer), beat the cream cheese on medium speed until smooth and creamy.
- Gradually start adding the sugar and mix until fully combined.
- Add the eggs one at a time, mixing on low speed. Stop as soon as each egg is blended in, over-mixing can cause cracks.
- Mix in the vanilla extract, lemon zest, and a pinch of salt.
- Lower the speed and pour in the whipping cream and sour cream. Mix just until combined.
- Add the nutmeg, cinnamon, ginger, and cornstarch. Gently fold everything together with a spatula.
- Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes. Do not open the oven before 45 minutes. Place a baking sheet with 2–3 tablespoons of water on the rack below the cheesecake to create steam. This helps it bake evenly and stay smooth.
- The cheesecake is ready when the edges are set but the center still has a gentle jiggle. Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Toppings
- Once the cheesecake is fully chilled, top it with a generous layer of salty caramel sauce for the ultimate Christmas flavour, or keep it simple by dusting it with cocoa, cinnamon, or simply add few gingerbread cookies. You can go as simple as adding a dollop of whipped cream. You really can’t go wrong.
Notes
- Always place a baking sheet under the springform pan to catch any leaks and keep your oven clean. This is the best advice, trust me on this.
How To Serve The Gingerbread Cheesecake
I love serving it with hot coffee or tea. The perfect dessert after a holiday feast. But I highly recommend to be creative decorating it, like use some gingerbread cookies, a dollop of whipped cream or just a dust of cocoa.
How to Store Cheesecake
Store the cheesecake covered in the fridge for up to 5 days. You can freeze it in an airtight container for up to 1 month, but honestly – fresh is best. Freezing the cheesecake should be the last resort.
If you decide to freeze it, thaw it at room temperature for 1–2 hours before serving. Don’t microwave it. Cheesecakes like things slow and gentle.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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