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Homemade Gingerbread Cheesecake with Gingersnap Crust photo

Gingerbread Cheesecake with Gingersnap Crust

This Gingerbread Cheesecake with Gingersnap Crust is a festive, creamy delight bursting with warm spices and a crunchy holiday crust.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Gingersnap Crust:
  • 1 1/2 cups gingersnap cookies crushed into fine crumbs
  • 1/4 cup unsalted butter melted
  • 2 tablespoons granulated sugar
For the Cheesecake Filling:
  • 32 ounces cream cheese four 8-ounce packages, full-fat, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon ground cloves
  • 1/4 cup sour cream

Equipment

  • 9-inch Springform Pan
  • Food processor or blender
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

Prepare the Gingersnap Crust
  1. Preheat your oven to 325°F (160°C). Crush 1 1/2 cups of gingersnap cookies into fine crumbs using a food processor or a rolling pin.
  2. In a mixing bowl, combine cookie crumbs with 1/4 cup melted unsalted butter and 2 tablespoons granulated sugar. Stir until evenly coated and mixture holds when pressed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, covering the base evenly. Bake the crust for 10 minutes, then let it cool slightly.
Make the Cheesecake Filling
  1. In a large bowl, beat 4 packages (32 ounces) softened cream cheese with 1 cup granulated sugar and 1/4 cup brown sugar until smooth and creamy, about 3-5 minutes.
  2. Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.
  3. Add spices: 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cloves. Mix until incorporated.
  4. Fold in 1/4 cup sour cream to give the filling a luscious texture.
Assemble and Bake
  1. Pour the cheesecake filling over the pre-baked gingersnap crust, smoothing the top with a spatula.
  2. Place the springform pan on a baking sheet to catch drips and bake at 325°F (160°C) for 55-65 minutes. The cheesecake should be mostly set but slightly jiggly in the center.
  3. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill and Serve
  1. Remove cheesecake from oven and cool completely at room temperature. Refrigerate at least 4 hours or overnight to fully set.
  2. Run a knife around edges before releasing the springform pan. Slice and serve plain or topped with whipped cream or holiday garnishes.

Notes

  • Use fresh ground spices for the best, most vibrant gingerbread flavor.
  • To prevent cracks, avoid overbaking and cool cheesecake slowly with the oven door cracked.
  • The cheesecake freezes well; wrap tightly and freeze up to 2 months.
  • If you don’t have sour cream, substitute with Greek yogurt for similar texture and tang.
  • Baking the crust before adding filling keeps it crisp and prevents sogginess.