Gingerbread Crust Christmas Cheesecake: The 8 Best Decor Ideas

Why Make This Recipe

This Gingerbread Crust Christmas Cheesecake is truly special. It has a festive gingerbread crust with warm spices that goes perfectly with creamy cheesecake. It looks beautiful, making it a great centerpiece for your holiday table. You can make it ahead of time, which is helpful for busy holidays. You can also change the toppings to fit your taste. This dessert is more than just food; it creates lasting holiday memories.

How to Make Gingerbread Crust Christmas Cheesecake

Making this cheesecake involves a few steps: preparing the gingerbread crust, mixing the cheesecake filling, baking it carefully, and then cooling and chilling it until perfect. Follow each step to get the best results.

Ingredients of Gingerbread Crust Christmas Cheesecake

For the Gingerbread Crust:

• 2 cups (about 250g) gingerbread cookies (like gingersnaps), crushed
• 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) brown sugar, packed
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Cheesecake Filling:

• 3 (8-ounce) packages (680g total) cream cheese, full-fat, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120g) sour cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)

For the Optional Toppings & Garnish:

• Whipped cream
• Candied ginger pieces
• Cranberry compote
• White chocolate shavings
• Fresh rosemary sprigs
• Gingerbread cookie crumbs

Directions of Gingerbread Crust Christmas Cheesecake

Step 1: Prepare the Gingerbread Crust

1. Crush Cookies: Put gingerbread cookies into a food processor and pulse until fine crumbs form. If you do not have a food processor, put cookies in a Ziploc bag and crush them with a rolling pin.
2. Mix Crust: In a medium bowl, combine the crushed gingerbread crumbs, melted unsalted butter, packed brown sugar, ground ginger, ground cinnamon, and salt. Mix well until everything is wet and combined.
3. Press into Pan: Press the mixture evenly into the bottom of a 9-inch springform pan. Press it about 1 inch up the sides.
4. Pre-bake Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. This makes the crust crisp and prevents it from getting soggy. Take it out of the oven and let it cool slightly.

Step 2: Mix the Cheesecake Filling

1. Cream Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and has no lumps.
2. Add Sugar and Sour Cream: Add the granulated sugar and sour cream to the cream cheese. Beat until thoroughly combined and smooth.
3. Incorporate Eggs: Add the large eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
4. Add Vanilla and Zest: Stir in the vanilla extract and lemon zest (if using).

Step 3: Bake Your Gingerbread Crust Christmas Cheesecake

1. Prepare Water Bath: Wrap the bottom and sides of your springform pan with heavy-duty aluminum foil to prevent water from getting in. Place the foiled pan into a larger roasting pan.
2. Pour Filling: Gently pour the cheesecake filling into the pre-baked and cooled gingerbread crust.
3. Bake: Pour hot water into the roasting pan around the springform pan until it reaches about halfway up the side of the springform pan. Carefully place the roasting pan in the preheated oven at 325°F (160°C). Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan.
4. Check for Doneness: The center should look mostly set but still have a slight jiggle.

Step 4: Cool and Chill for Perfection

1. Gradual Cooling: Turn off the oven. Leave the cheesecake in the water bath inside the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and from the roasting pan. Place it on a wire rack to cool completely at room temperature for another 1-2 hours.
2. Loosen Pan: Once cool, run a thin knife around the edge of the cheesecake before removing the springform pan sides.
3. Refrigeration: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and firm.

How to Serve Gingerbread Crust Christmas Cheesecake

Serve the Gingerbread Crust Christmas Cheesecake chilled. You can put it on an elegant holiday platter with fresh berries, mint leaves, or extra gingerbread cookies for decoration. You can also serve individual slices. Drizzle them with caramel or chocolate sauce. This cheesecake goes perfectly with coffee or tea after dinner.

How to Store Gingerbread Crust Christmas Cheesecake

Store leftover Gingerbread Crust Christmas Cheesecake in an airtight container in the refrigerator for up to 3-5 days. For longer storage, wrap individual slices well and freeze them for up to 1-2 months. Thaw frozen slices in the refrigerator before serving.

Tips to Make Gingerbread Crust Christmas Cheesecake

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature. This helps create a smooth, lump-free cheesecake batter.
• Do Not Overmix: Mix the batter just until ingredients are combined. Overmixing, especially after adding eggs, adds too much air and can cause cracks in your cheesecake.
• Patience is Key: Allow enough time for cooling in the oven, at room temperature, and especially for chilling in the refrigerator. This ensures the cheesecake fully sets and has the best texture.
• Prevent Cracks: The water bath method is the best way to prevent cracks while baking. It provides even heat and moisture.

Variation

• Spiced Cream Cheese Layer: Add a touch of cinnamon or nutmeg to a portion of the filling for an extra layer of spice.
• Caramelized Pear Topping: Make a sophisticated topping with caramelized pears.
• Chocolate Drizzle: Drizzle with melted white or dark chocolate for extra richness.
• Gluten-Free Version: Use gluten-free gingerbread cookies for the crust to make a gluten-free dessert.

FAQs

Q1: Can I make the Gingerbread Crust Christmas Cheesecake ahead of time?

Yes! You can make this cheesecake 2-3 days in advance. Keep it covered in the refrigerator. Chilling it overnight often makes the flavor and texture even better.

Q2: What’s the best way to prevent cracks in my Gingerbread Crust Christmas Cheesecake?

Bake your cheesecake in a water bath. This makes the oven moist and helps the cheesecake bake slowly and evenly. Also, do not overmix the batter, especially after adding the eggs. Let the cheesecake cool slowly, first in the oven, then at room temperature, before putting it in the refrigerator.

Q3: Can I use different cookies for the gingerbread crust?

While traditional gingerbread cookies or gingersnaps give this cheesecake its classic flavor, you can try other options. Graham crackers with added ginger and cinnamon, or even speculoos cookies, would also work well for a spiced base.

Classic Gingerbread Crust Christmas Cheesecake

Indulge in the festive flavors of a Classic Gingerbread Crust Christmas Cheesecake, featuring a spiced gingerbread crust and a creamy, smooth cheesecake filling. Perfect for holiday gatherings, this dessert is a delightful blend of seasonal spices and rich decadence.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings 12 slices

Calories 500 kcal

Equipment

• Food processor (or Ziploc bag & rolling pin)
• Medium bowl
• 9-inch springform pan
• Electric mixer
• Large bowl
• Heavy-duty aluminum foil
• Larger roasting pan
• Wire rack
• Thin knife

Ingredients

  

For the Gingerbread Crust:

• 2 cups gingerbread cookies (about 250g, like gingersnaps), crushed
• 1/2 cup unsalted butter (113g), melted
• 1/4 cup brown sugar (50g), packed
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch salt

For the Cheesecake Filling:

• 3 packages cream cheese (8-ounce each, 680g total), full-fat, softened to room temperature
• 1 cup granulated sugar (200g)
• 1/2 cup sour cream (120g)
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)

For the Optional Toppings & Garnish:

• Whipped cream
• Candied ginger pieces
• Cranberry compote
• White chocolate shavings
• Fresh rosemary sprigs
• Gingerbread cookie crumbs

Instructions

 

Step 1: Prepare the Gingerbread Crust

• Crush the gingerbread cookies into fine crumbs using a food processor or a rolling pin.
• Combine the crushed crumbs with melted butter, brown sugar, ginger, cinnamon, and salt in a bowl until well mixed.
• Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
• Pre-bake the crust at 350°F (175°C) for 8-10 minutes, then cool slightly.

Step 2: Mix the Cheesecake Filling

• Beat softened full-fat cream cheese in a large bowl until smooth and lump-free.
• Add granulated sugar and sour cream, then beat until thoroughly combined and smooth.
• Incorporate eggs one at a time, mixing on low speed just until combined after each addition.
• Stir in vanilla extract and optional lemon zest.

Step 3: Bake Your Gingerbread Crust Christmas Cheesecake

• Wrap the springform pan with aluminum foil and place it into a larger roasting pan for a water bath.
• Gently pour the cheesecake filling into the pre-baked and cooled crust.
• Pour hot water into the roasting pan around the springform pan (halfway up the side) and bake at 325°F (160°C) for 60-75 minutes, until edges are set and the center jiggles slightly.
• The center should appear mostly set but retain a slight jiggle for perfect doneness.

Step 4: Cool and Chill for Perfection

• Turn off the oven and leave the cheesecake in the water bath with the door ajar for 1 hour, then remove and cool completely on a wire rack for 1-2 hours.
• Run a thin knife around the cheesecake edge before removing the springform pan sides.
• Cover and refrigerate for at least 6 hours, or preferably overnight, until completely chilled and firm.

Notes

For the smoothest cheesecake, ensure cream cheese and eggs are at room temperature. Do not overmix the cheesecake batter after adding eggs to prevent cracks. The water bath is crucial for even baking and a creamy texture, preventing cracks. Allow sufficient chilling time, preferably overnight, for the cheesecake to fully set and firm up.