Gingerbread Cheesecake with Brown Sugar Whipped Cream

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If you’re looking for a show-stopping holiday dessert or fall treat, I’ve got you covered with this creamy gingerbread cheesecake recipe! This luscious dessert is rich & creamy and loaded with warm gingerbread spice for a festive cheesecake that’s as beautiful as it is delicious. The literal icing on the cake is the brown sugar whipped cream! This gingerbread cheesecake is the perfect holiday season centerpiece and guaranteed to stand out on any dessert table.

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Whether you’re serving up a slice at a Christmas gathering or just want a holiday dessert that feels extra special, this creamy cheesecake is equal parts comforting and elegant. It’s one of those recipes you’ll definitely want to return to every holiday season.

Looking for more fall baking projects? Try these brown butter s’mores cookies or these brioche style cinnamon rolls!

Key Ingredients

Cream cheese. The classic choice for cheesecakes. Cream cheese has a perfect balance of fat and moisture for optimal flavor. Be sure to reach for full-fat cream cheese for best results!

Gingerbread or gingersnap cookies. Used for the crust. Both gingerbread and gingersnap cookies will work for this recipe. Once the unsalted butter and brown sugar are added to the crust both will yield a similar texture. Use a food processor to crush the cookies especially if using gingersnap cookies as large chunks may not soften as much.

Spices. Ground ginger and ground cinnamon are used in the cheesecake. They flavor the gingerbread cheesecake without affecting the creamy texture.

Dark brown sugar. Instead of blackstrap molasses dark brown sugar is used in the cheesecake filling as well as the brown sugar whipped cream topping. It offers an identical depth in flavor and complements the warm spices without any added bitter notes. It also helps to balance the tart flavor from the sour cream.
Light brown sugar has less molasses than its dark counterpart so it will not give as rich a flavor.

Sour cream. Helps to stabilize the cream cheese and give it a creamier texture as it bakes.

Heavy whipping cream. Balances out the tart flavor of the sour cream so the richer gingerbread flavors can shine through.

Tips for the Best Gingerbread Cheesecake

Use an oven thermometer. Like any other baking recipe, the right temperature is crucial for a perfect cheesecake. Too hot an oven will cause the cheesecake to have a curdled texture and crack. On the other hand, if the oven is too cool the cheesecake will not cook through.
Oven can have hotspots or even run cooler than the presented reading. Using an oven thermometer takes out the guess work so you can have consistent and predictable results.

Scrape down the bowl and beat all the ingredients again after the first step. The key to a smooth cheesecake is beating the batter until it is completely smooth during the first stage when it is the thickest. As more ingredients are added and the batter thins it will be more difficult to get out small chunks of cream cheese.
Using a spatula, scrape down the sides and bottom of the mixing bowl. This is usually where cream cheese hide, especially if using a stand mixer. After scraping down the inside of the bowl beat again until completely smooth before continuing to the next step.

Cut tabs into your parchment paper if you plan on transferring the cheesecake to a cake stand or display plate. This will help you easily lift the cheesecake from the base of the springform pan should you want to transfer it to a cake stand or other display plate. Be sure to use a sturdy brand of parchment paper so it doesn’t rip once you try to handle it after baking.

Use a springform pan or other pan with removable bottom. A springform cake tin is the best choice for cheesecakes since it doesn’t require inverting the cheesecake to remove it from the pan.

Use a kitchen scale. Baking by weight instead of volume (using measuring cups) will yield more consistent and predictable results. Volume measurements can differ in weight from person to person especially for dry ingredients and viscous wet ingredients like the sour cream. The metric measurements provided will ensure you have the same results I do. Grams are most precise since they are a smaller unit of measurement.

Frequently Asked Questions

Are cheesecakes better when baked in a water bath?
Yes! Baking in a water bath results in more even heating as the cheesecake bakes. This results a in an evenly creamy texture throughout the cheesecake. Without a water bath the cheesecake heats more intensely starting from the edges ultimately resulting in overcooking or curdling before the center is done.

Can I just put a pot of water in the oven with the cheesecake instead of baking it in a water bath?
No. Although this may work for recipes where you want to keep the cake moist while it bakes (like in this Jamaican Christmas cake) it does not help mitigate uneven heating like a water bath does.

How do you get clean cuts on a cheesecake?
Heat a smooth-edged knife with a kitchen torch or lighter. Move the torch side-to-side for even heating and ensure you heat any part of the knife that will come in contact or cut through the cheesecake. Cut the cheesecake in a single downward motion cutting through to the crust (avoid rocking the knife) then pull the knife through slowly without pulling it out. Rinse the knife and repeat the process for each cut.

Why did my cheesecake crack?
Cracks in the top of the cheesecake happen when the oven is too hot. Ensure optimal baking temperature by using an oven thermometer and baking the gingerbread cheesecake in a water bath.

I don’t have a springform pan. How do I get my cheesecake out of a regular pan?

Firstly, when preparing the pan insert a parchment circle in the bottom of the pan. Include 4 tabs (at least 2-3 inches wide ) that will fold up and extend past the rim of the pan. This will help in lifting the cheesecake out of the pan.

Once baked, allow the cheesecake to chill in the refrigerator first. A warm cheesecake will be too soft and may break as you try to remove it from the pan. Once the cheesecake has been chilled use a kitchen torch or a lighter to gently heat up the bottom and sides of the pan. Be sure not to hold the torch or lighter in one spot for too long. Instead, wave it side to side for even and gentle heating. This will help to melt the butter or any fat that may be causing the cheesecake to stick to the pan.

If the pan was prepared earlier with parchment paper and tabs gently lift it out of the pan then transfer it to your desired cake stand or plate. If the pan was not prepared with parchment paper, heat a knife with a kitchen torch or lighter and run it along the inside of the pan to further help separate the cheesecake from the pan. Flip the pan onto a sheet of parchment paper or plastic wrap on the counter giving it a firm bang to release the cheesecake in one piece. Invert your desired cake plate on top of the cheesecake, flipping it again to be right side up.

How to Make the Perfect Gingerbread Cheesecake

Preheat the oven to 250°F.

Make the Gingerbread Crust

Step 1. Add the crushed gingersnap cookies, dark brown sugar and the melted butter to a bowl and stir until evenly combined.

Step 2. Prepare the springform pan. Cut out a parchment circle with tabs snapping the springform pan closed with the tabs sticking out. This makes it easy for the cheesecake to be transferred to a cake stand or other display plate.

Step 3. Add the gingersnap crust to the spring form pan and press it into the base of the springform pan using the bottom of a measuring cup or other flat-bottomed object. If you like, you can line the sides of the springform pan with whole gingerbread men for a decorative effect.

Step 4. Place the springform pan in an oven bag, folding the it over as needed and secure the bag right below the upper rim of the pan with kitchen twine. Tie it tightly to avoid any water from getting in and causing the crust to be soggy.

Make the Gingerbread Cheesecake Filling

Step 1. Add the room temperature cream cheese, sour cream, heavy cream, dark brown sugar, vanilla extract, ground ginger & ground cinnamon to the large bowl of a stand mixer with a paddle attachment. Beat on high speed until completely smooth. Be sure to scrape down the sides of the mixing bowl as well as the bottom to get any chunks that may be hiding. Beat the mixture again.

Step 2. Add the eggs and beat again on medium speed until the mixture is smooth.

Step 3. Pour the cheesecake batter into the springform pan prepared earlier.

Prepare a Water Bath for the Gingerbread Cheesecake

Step 2. Place the springform pan in a larger pan allowing for at least an inch of space around the edges of the pan.

Step 3. Pour hot water into the larger pan until the water level is about two-thirds up the sides of the spring form pan. Be careful not to get any water in the cheesecake pan.

Step 4. Carefully place the water bath in the preheated oven and bake cheesecake on the middle rack for 2 hours and 15 minutes. Once the cheesecake is done it should jiggle similarly to firm jello with a gentle tap to the middle of the cheesecake. If the jiggle more closely resembles a water bed the cheesecake is not done yet. Turn the oven off, crack the door open and allow the cheesecake to cool undisturbed in the oven until you can remove the pan comfortably without using oven mitts.
The cheesecake should gently pull away from the sides of the springform pan as it cools.

Step 5. Once cool, remove the springform pan from the water bath and allow the cheesecake to chill in the refrigerator for 6 hours or preferably over night.

Make the Brown Sugar Whipped Cream and Assemble the Gingerbread Cheesecake

Step 1. Add the cold heavy cream, dark brown sugar and powdered sugar to a bowl and whip on high speed until it forms firm peaks.

Step 2. Remove the ring from the springform pan and spread the brown sugar whipped cream on top of the chilled cheesecake in an even layer.

Step 3. If desired, cut out gingerbread man shapes with parchment paper and place them on top of the cheesecake. Do not press the parchment paper shapes into the whipped cream. Using a sifter dust cinnamon across the top of the cheesecake. Remove the parchment paper shapes carefully with your fingers or a pair of tweezers if needed.
I also added an additional border of stabilized whipped cream but this is not necessary.

Keep the cheesecake refrigerated until ready to serve. Store any leftover cheesecake in an airtight container for up to 5 days.

Gingerbread Cheesecake

This gingerbread cheesecake is rich, creamy & loaded with warm homemade gingerbread spice for a festive cheesecake that’s as beautiful as it is delicious. Topped with brown sugar whipped cream and an optional dusting of cinnamon.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Cooling & Chill Time: 7 hours hours

Total Time: 9 hours hours 30 minutes minutes

Course: Dessert

Cuisine: American, Christmas

Keyword: Christmas desserts, gingerbread cheesecake, water bath cheesecake

Servings: 1 9-inch cheesecake

Author: Ainseanlea @ The Stush Kitchen

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Equipment

• stand mixer with paddle & whisk attachments
• 1 9-inch springform pan
• roasting pan for waterbath
• oven bag
• kitchen twine
• cake stand with lid

Ingredients

Cheesecake Filling

• 4 blocks cream cheese 905 grams or 32 oz
• 380 grams dark brown sugar 1¾ cups (packed) or 13¼ oz
• 5 large eggs
• 135 grams sour cream ½ cup or 4¾ oz
• 55 grams heavy cream ¼ cup or 2 oz
• 1 TBSP vanilla extract
• 1½ TBSP ground ginger
• 1½ TBSP ground cinnamon

Gingerbread Crust

• 145 grams gingersnap cookies, crushed 1⅓ cups or 5⅛ oz
• 50 grams dark brown sugar ¼ cup (packed) or 1¾ oz
• 45 grams unsalted butter, melted 3 TBSP or 1½ oz

Brown Sugar Whipped Cream

• 115 grams heavy cream ½ cup or 4 oz (cold)
• 30 grams dark brown sugar 2 TBSP (packed) or 1⅛ oz
• 25 grams powdered sugar 3 TBSP or ¾ oz

Optional Toppings

• ground cinnamon for dusting on top
• stabilized whipped cream for a piped border

Instructions

• Preheat the oven to 250°F.

Make the Gingerbread Crust

• Add the crushed gingersnap cookies, dark brown sugar and the melted butter to a bowl and stir until evenly combined.
• Prepare the springform pan. Cut out a parchment circle with tabs snapping the springform pan closed with the tabs sticking out.
• Add the gingerbread crust to the spring form pan and press it into the base using a glass or other flat-bottomed object. If you like, you can line the sides of the springform pan with whole gingerbread cookies for a decorative effect.
• Place the springform pan in an oven bag, folding the it over as needed and secure the bag right below the upper rim of the pan with kitchen twine. Tie it tightly to avoid any water from getting in.

Make the Gingerbread Cheesecake Filling

• Add everything except the eggs (the room temperature cream cheese, sour cream, heavy cream, dark brown sugar, vanilla extract, ground ginger & ground cinnamon) to the bowl of a stand mixer. Beat on high speed until completely smooth. Scrape down the sides of the mixing bowl as well as the bottom to get any chunks that may be hiding and beat the mixture again til smooth.
• Add all the eggs and beat again on medium speed until the mixture is smooth.
• Pour the cheesecake batter into the springform pan prepared earlier.

Prepare a Water Bath for the Gingerbread Cheesecake

• Place the springform pan in a larger pan allowing for at least an inch of space around the edges of the pan.
• Pour hot water into the larger pan until the water level is about two-thirds up the sides of the spring form pan. Be careful not to get any water in the cheesecake pan.
• Carefully place the water bath in the oven and bake on the middle rack for 2 hours and 15 minutes. Once the cheesecake is done it should jiggle similarly to firm jello with a gentle tap at the center. If the jiggle more closely resembles a water bed the cheesecake is not done yet. Turn the oven off, crack the door open and allow the cheesecake to cool undisturbed in the oven until you can remove the pan comfortably without using oven mitts.
• Once cool, remove the springform pan from the water bath, also removing the oven bag and allow the cheesecake to chill in the in the refrigerator for 6 hours or preferably over night.

Make the Brown Sugar Whipped Cream and Assemble the Gingerbread Cheesecake

• Add the cold heavy cream, dark brown sugar and powdered sugar to a bowl and whip on high speed until it forms stiff peaks.
• Remove the ring from the springform pan and spread the brown sugar whipped cream on top of the chilled cheesecake in an even layer.
• If desired, cut out gingerbread man shapes with parchment paper and place them on top of the cheesecake. Do not press the parchment paper shapes into the whipped cream. Using a sifter dust cinnamon across the top of the cheesecake. Remove the parchment paper shapes carefully with your fingers or a pair of tweezers if needed.
• Keep the cheesecake refrigerated until ready to serve. Store any leftovers in an airtight container for up to 5 days.

Notes

All the ingredients for the cheesecake filling should be room temperature. This will give a smoother batter.

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