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Delicious Gingerbread Crust Christmas Cheesecake on a white marble

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.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
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.