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Creamy Gingerbread Cheesecake

A rich and velvety gingerbread cheesecake infused with molasses and warm holiday spices, perfect for Christmas gatherings and festive celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups crushed gingersnap cookies
  • 6 tbsp unsalted butter melted
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
Filling
  • 24 oz cream cheese softened
  • 1 cup brown sugar packed
  • 0.25 cup molasses
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 2 tbsp all-purpose flour

Equipment

  • Mixing bowls
  • Springform pan
  • Roasting pan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and prepare springform pan with foil.
  2. Mix crust ingredients and press into pan. Bake 10 minutes.
  3. Beat cream cheese until smooth.
  4. Add brown sugar and molasses; mix until combined.
  5. Add eggs one at a time, mixing gently.
  6. Blend in sour cream, vanilla, spices, and flour.
  7. Pour batter over crust and place in water bath.
  8. Bake 60–70 minutes until center is slightly set.
  9. Cool gradually, then refrigerate at least 4 hours before serving.

Notes

For best texture, chill overnight and use room temperature ingredients.