Gingerbread Cheesecake with gingersnap cookies


Gingerbread Cheesecake with gingersnap cookies

Run, run as fast as you can! This is one gingerbread man that you’ll want to catch! We’re pairing gingersnap cookies with a decadently rich and perfectly spiced Gingerbread Cheesecake — now that’s something to snap about!

The cookies aren’t just for decoration though, they serve as the crust for the creamy, warm-spiced cheesecake, too. Believe us, this is THE dessert you’ll want to wrap up your holiday meal. And you’ll find all the typical gingerbread spices throughout the cake — molasses, ginger, cinnamon, and nutmeg — talk about gingerbread nostalgia.

The cheesecake and cookies do require a little labor of love, but that’s what the holidays are all about — time to slow down, and to share a cookie and a slice of cheesecake with those you love, because gathering together is the best gift of all.


12 servings

Total Time

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Test Kitchen Tip

We’re using a water bath to cook the cheesecake so the filling cooks slowly and evenly, for the best texture and to reduce the possibility of it cracking.


Preheat oven to 350° with rack in middle position. Coat a 9-inch springform pan with nonstick spray.

Roll one dough half on floured parchment into a 9×10-inch rectangle, about ¼-inch thick. Transfer parchment and dough onto a baking sheet.

Bake rectangle cookie until firm, 1214 minutes; transfer to a rack to cool completely.

Roll, cut out, and bake remaining dough half (for decorating cake) according to directions in Gingersnap Cut-Out Cookies recipe.

Break rectangle cookie into pieces and transfer to a food processor; pulse until finely ground. Add ¼ cup granulated sugar and butter to food processor; pulse to combine.

Press gingerbread crumb mixture into bottom of prepared pan. Bake crust until set, about 10 minutes; cool completely. Wrap bottom and sides of pan in 2 layers of foil; transfer to a roasting pan. Reduce oven temperature to 325°.

Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, stopping to scrape down sides as needed.

Reduce speed to medium-low and gradually add remaining 1½ cups granulated sugar, then cream and molasses. Beat in eggs, one at a time, scraping down sides after each addition. Add flour, zest, vanilla, lemon juice, ginger, cinnamon, nutmeg, cloves, and salt; beat until smooth, scraping down sides as needed.

Pour filling into crust, smoothing top; transfer to oven. Pour boiling water into roasting pan ½- to 1-inch of the way up sides of springform pan.

Bake cheesecake until edges are set but center is still jiggly, about 70 minutes. Turn off oven; let cheesecake sit inside, 2 hours.

Transfer cheesecake to a rack; run knife around edge and cool completely. Cover cheesecake with a towel and chill overnight. Top cheesecake with cookies and coarse sugar.


Break rectangle cookie into pieces to fit in the food processor. The cookie should be crisp around the edges, but soft in the center.


Run a knife around the edge of the cheesecake when it comes out of the oven to loosen the edges. This helps to prevent cracking as it cools.


Cover the cake with a towel and chill overnight. Unlike plastic wrap, the towel prevents condensation from dripping onto the cake.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 702

% Daily Value*

Total Fat 50g 76%

Saturated Fat 30g 150%

Cholesterol 228mg 76%

Sodium 484mg 20%

Carbs 59g 19%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

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