Can I make Gingerbread Cheesecake ahead of time?

Absolutely! In fact, Gingerbread Cheesecake is best made a day ahead. Chilling it overnight enhances the flavor and ensures clean slices. It can also be frozen for up to a month — just wrap it tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.

What type of molasses should I use for this cheesecake?

Use unsulphured molasses for the best flavor. It offers a rich, slightly sweet taste that enhances the gingerbread profile without being bitter. Avoid blackstrap molasses, as it is too strong and can overpower the dessert.

My cheesecake cracked! What went wrong?

Cracking often happens due to overbaking or rapid temperature changes. To avoid this, use a water bath and let the cheesecake cool slowly in the oven with the door ajar. Make sure your ingredients are at room temperature and avoid overmixing the batter once the eggs are added. Even if it cracks, a swirl of whipped cream will cover it beautifully — and it’ll still taste amazing!

Gingerbread Cheesecake – Best Holiday Dessert Recipe

Name: Gingerbread Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups graham crackers, crushed; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/4 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, room temperature; 1 cup brown sugar; 2 teaspoons vanilla extract; 3 large eggs; 1/4 cup molasses; 1/4 teaspoon salt; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves

Description

Gingerbread Cheesecake is a festive holiday dessert featuring a spiced graham cracker crust, creamy molasses-infused filling, and warm seasonal flavors like cinnamon, ginger, and cloves. Perfect for make-ahead celebrations, this cheesecake delivers nostalgic holiday vibes in every bite.

Ingredients

Scale

2 cups graham crackers, crushed
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
24 oz (3 packages) cream cheese, room temperature
1 cup brown sugar
2 teaspoons vanilla extract
3 large eggs
1/4 cup molasses
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

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Instructions

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil to prepare for a water bath.
In a food processor, combine graham crackers, 1/2 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and melted butter. Pulse until a moist crumb forms.
Press the crumb mixture into the bottom and slightly up the sides of the pan. Set aside.
In a stand mixer, beat cream cheese until smooth and fluffy.
Add brown sugar and beat until fully combined. Then add vanilla extract.
Add eggs one at a time, mixing on low speed just until incorporated.
Add molasses, salt, 2 tsp ginger, 2 tsp cinnamon, 1 tsp nutmeg, and cloves. Beat until fully blended.
Pour the batter into the crust-lined pan.
Place the springform pan inside a larger roasting pan. Fill the outer pan with 1 inch of hot water for a water bath.
Bake for 60 minutes, or until the center is set and edges are slightly puffed.
Turn off the oven, remove the cheesecake from the water bath, and let it cool in the oven with the door ajar for 1-2 hours.
Refrigerate for at least 6–8 hours or overnight before serving.
Top with whipped cream dusted with cinnamon or garnish with mini gingerbread cookies if desired.

Notes

Use room temperature ingredients to prevent lumps.
Double the crust mixture for a spiced ribbon layer inside the cheesecake.
For clean slices, chill thoroughly or freeze for 1–2 hours before slicing.
Do not overmix after adding eggs to prevent cracking.
Store leftovers in the fridge for up to 5 days or freeze up to 1 month.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 212 kcal
Sugar: 27 g
Sodium: 175 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 2.5 g
Trans Fat: 0.2 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 57 mg