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A festive gingerbread cheesecake featuring a silky smooth spiced cheesecake atop a crunchy brown butter gingersnap crust, topped with white chocolate gingerbread ganache and whipped cream. Perfect for holiday celebrations with warm spices and rich flavors.

Ingredients

Scale
  • 1 cup (224 g) unsalted butter (for browning)
  • 44 gingersnap cookies (285 g)
  • 1/2 cup (120 ml) brown butter (reserved from above)
  • 2 tbsp (28 g) brown sugar
  • 32 oz (907 g) cream cheese, softened to room temperature
  • 1 cup (220 g) packed brown sugar
  • 3 tbsp (24 g) cornstarch
  • Remaining brown butter from above (after reserving 1/2 cup for crust)
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1/4 cup (85 g) molasses
  • 2 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 4.5 oz (127 g) white chocolate bar, chopped
  • 3 tbsp (45 ml) heavy cream (for ganache)
  • 1/2 tbsp molasses (for ganache)
  • 1/4 tsp ground cinnamon (for ganache)
  • 1/4 tsp ground ginger (for ganache)
  • Pinch each: nutmeg, allspice, cloves (for ganache)
  • 3/4 cup (180 ml) heavy cream (for whipped cream)
  • 1/4 cup (34 g) powdered sugar (for whipped cream)

Instructions

  1. Make the brown butter by melting 1 cup unsalted butter over medium heat until it foams and milk solids turn golden brown (about 10 minutes). Remove from heat. Measure out 1/2 cup brown butter for the crust and set aside the remainder for the cheesecake batter.
  2. Preheat oven to 350°F (175°C). Wrap bottom and sides of 9-inch springform pan with foil for water bath protection.
  3. Pulse gingersnap cookies in a food processor until finely crushed. Add reserved 1/2 cup brown butter and 2 tbsp brown sugar, pulse until combined. Press crumb mixture firmly into bottom and about 1 inch up the sides of the springform pan.
  4. Bake crust for 10 minutes. Let crust cool completely while preparing filling.
  5. In a stand mixer with paddle attachment, beat 32 oz cream cheese, 1 cup brown sugar, and 3 tbsp cornstarch on medium speed for about 2 minutes until silky and lump-free. Scrape bowl sides and bottom.
  6. Add remaining brown butter, 1/3 cup sour cream, 1/4 cup molasses, 2 tsp vanilla extract, 1 tbsp cinnamon, 1 tbsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/4 tsp cloves. Mix on medium speed for 1 minute. Scrape bowl again.
  7. On low speed, add 3 large eggs and 2 large egg yolks one at a time, mixing just until each is incorporated. Avoid overmixing.
  8. Pour batter over cooled crust in springform pan.
  9. Place springform pan inside a large roasting pan. Boil water and carefully pour around the springform pan to fill about 1.5 inches up the side for a water bath, taking care not to splash batter.
  10. Bake at 350°F (175°C) for 1 hour. After baking, turn off oven, prop door open slightly, and leave cheesecake inside to cool gently for 1 hour.
  11. Remove cheesecake from oven, run a thin knife around edges to loosen. Cool completely at room temperature. Refrigerate at least 8 hours or overnight for best texture.
  12. For ganache, gently melt 4.5 oz chopped white chocolate with 3 tbsp heavy cream using double boiler or microwave in short bursts, stirring until smooth.
  13. Whisk in 1/2 tbsp molasses, 1/4 tsp cinnamon, 1/4 tsp ginger, and pinch each nutmeg, allspice, cloves. Cool ganache until pourable but not hot.
  14. Pour ganache evenly over chilled cheesecake. Refrigerate about 10 minutes to set ganache.
  15. Whip 3/4 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Pipe whipped cream around edges of cheesecake.
  16. Decorate with mini gingerbread men and sugared cranberries or other desired toppings.
  17. Store leftover cheesecake in an airtight container in the refrigerator for up to 3–4 days.

Notes

Use ‘brick style’ full-fat Philadelphia cream cheese for best texture and flavor., Ensure all ingredients (cream cheese, sour cream, brown butter, eggs) are at room temperature to achieve smooth, lump-free batter., Avoid overmixing after adding eggs to maintain velvety texture., Allow cheesecake to chill overnight for clean slices and creamy texture., For water bath, wrapping springform pan with foil or using a ‘box within a box’ method prevents water seepage., Crust can be made with melted unsalted butter if skipping browning, or substitute gingersnap cookies for graham crackers, speculoos, or gluten-free options by weight., Molasses can be replaced with pure maple syrup; sour cream can be swapped 1:1 with Greek yogurt., Adjust spices to taste—more ginger for heat or use pumpkin pie spice as a shortcut., Ganache chocolate can be swapped with milk or dark chocolate; add sea salt if using dark chocolate., Toppings can be varied with candied ginger, nuts, sugared cranberries, or flavored whipped cream., Cheesecake freezes well for up to 2 months when sliced and wrapped tightly. Thaw overnight in the refrigerator., Use a hot water-dipped, dried knife for clean slicing., Store whipped cream decorations carefully to avoid crushing; pipe just before serving if possible.

Nutrition

Find it online: https://gingerbaking.com/gingerbread-cheesecake/