Holiday Gingerbread Cheesecake

Holiday Gingerbread Cheesecake recipe with smooth cream cheese filling and spiced cookie crust. Classic holiday dessert with rich flavor and simple preparation.

I chose to make this gingerbread cheesecake during a quiet weekend when the house felt ready for baking smells and slow moments. Ginger and cream cheese belong together in a way that feels steady and familiar. This dessert fills the kitchen with warmth and brings back holiday memories without effort.

What I like most about this cheesecake is the balance. The filling stays smooth and rich while the gingerbread crust adds structure and depth. Each slice looks clean and inviting. The flavor stays full without feeling heavy, which matters more as tastes mature.

My family responded right away. Plates stayed quiet, then compliments followed. Requests came for another slice and then for another occasion. This dessert earns trust because it delivers every time and fits well into real home schedules.

Questions You May Have About This Recipe

Does this cheesecake need a water bath
A low oven temperature and slow cooling give excellent results without one.

Does gingerbread overpower the cheesecake
The spice stays gentle and supports the filling rather than dominating.

How far ahead does this dessert hold well
Flavor and texture stay strong for 3 days when chilled and covered.

Does this freeze well
Freezing works best without toppings. Thaw overnight in the refrigerator.

Does this recipe suit holiday gatherings.
Presentation and flavor suit seasonal tables and special occasions.

What You Need To Make Holiday Gingerbread Cheesecake

For the crust
2 cups gingerbread cookie crumbs
6 tbsp melted butter

For the filling
24 oz cream cheese softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
0.25 tsp ground cloves

For topping
1 cup whipped cream
Gingerbread cookies for garnish

How To Make Holiday Gingerbread Cheesecake

Preheat oven to 325 F.

Mix cookie crumbs and melted butter. Press firmly into a springform pan. Bake for 10 minutes. Cool slightly.

Beat cream cheese until smooth. Add sugar and mix until fully blended.

Add eggs one at a time. Mix gently. Stir in sour cream, vanilla, and spices.

Pour filling over crust. Smooth the surface.

Bake for 55 minutes until the center shows a slight jiggle.

Turn oven off and leave door cracked for 1 hour.

Chill cheesecake for at least 4 hours before serving.

Tips

Room temperature ingredients support smooth texture.

Avoid overmixing once eggs are added.

Chill overnight for clean slices.

Serve with lightly sweetened whipped cream.

Reader Reviews

⭐⭐⭐⭐⭐ “Smooth texture and lovely spice balance. Perfect with coffee.” Helen R

⭐⭐⭐⭐⭐ “Not overly sweet and the crust tasted rich. A keeper.” Margaret S

⭐⭐⭐⭐ “Excellent flavor. I will chill longer next time.” Diane P

⭐⭐⭐⭐⭐ “Guests asked for the recipe before dessert ended.” Carol M

⭐⭐⭐⭐ “Comforting and well balanced. Ideal holiday dessert.” Susan L

Printable Recipe

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