This creamy gingerbread cheesecake is such a deliciously festive dessert for the holiday season! Both the graham cracker crust and the rich filling are perfectly spiced and taste just like Christmas.
If you love this recipe, you need to try my gingerbread bars, gingersnaps, and gingerbread loaf!
Believe me when I tell you that this is the only Christmas cheesecake recipe you will need. It's SO rich yet perfectly spiced with cinnamon, nutmeg, and, of course, ginger.
The molasses also ties everything together nicely and really adds some depth in the best way possible.
The best part is, you don't even need to mess with a water bath! With my tips, you are sure to get the perfect gingerbread cheesecake every time.
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Why You'll Love This Recipe
- This gingerbread cheesecake just comes together so quickly! It does need quite a bit of time in the oven and, later, the fridge, but the process of actually making it is fast and easy.
- This is an eggless cheesecake and we won't be needing a water bath to bake it.
- It's just so festive and delicious for the holiday season! You can top it off with whipped cream, sugared cranberries, or nothing at all.
Ingredient Notes and Substitutions
- Graham crackers: My favorite gluten free graham crackers are by Pamela's. If you are not gluten free, go ahead and use Honey Maid or anything else you like.
- Brown sugar: I recommend a light brown sugar for the crust, but dark brown will definitely work if that's what you have on hand.
- Cream cheese: Make sure you are using full fat cream cheese. We'll need two blocks (do not use the spreadable kind).
- Condensed milk: Canned sweetened condensed milk can usually be found in the baking aisle at most grocery stores. Do not confuse this with evaporated milk, which is a completely different ingredient.
- Molasses: You want to use unsulphured molasses. I like using Wholesome Sweeteners or Grandma's Molasses.
Step-By-Step Instructions
STEP ONE: Start by making the crust. Stir together the graham cracker crumbs, brown sugar, ginger, cinnamon, and nutmeg. Then add the melted butter and mix it all up until it's moist.
STEP TWO: Press the crust into the bottom of a springform pan. Chill in the refrigerator while you make the filling.
STEP THREE: Beat both blocks of cream cheese using an electric mixer until smooth and creamy.
STEP FOUR: Add the condensed milk, sour cream, molasses, ginger, and salt and continue beating until it's all combined.
STEP FIVE: Transfer the filling to the crust and bake for 45-50 minutes. After the cheesecake has cooled completely, store it in the refrigerator to chill for at least 4 hours before serving.
Expert Tips
- Use a measuring cup to pack your graham cracker crust in tightly and evenly in the springform pan.
- You really want to make sure the cream cheese and sour cream is at room temperature before you start. This will make beating much easier and will ensure all of your ingredients will get evenly incorporated.
- Some lumps in your filling are OK and nothing to worry about. It should even out as it bakes and sets.
- It's important to wait until after the cheesecake has chilled to release it from the pan.
Frequently Asked Questions
I haven't tested it myself. You would need non-dairy cream cheese, sour cream, and sweetened condensed coconut milk.
Yes! You can store slices of cheesecake in an airtight container and freeze for up to 3 months.
No. Allow the cheesecake to cool completely in the pan, and then move it into the refrigerator to chill while still in the pan. It will be much easier to release if the cheesecake has chilled and set.
Did you try my gingerbread cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Creamy Gingerbread Cheesecake
Ingredients
Crust
- 1 ½ cups (150g) gluten free graham cracker crumbs
- ¼ cup (50g) light brown sugar packed
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 tablespoons (85g) unsalted butter melted and cooled to room temperature
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ½ cup (114g) sour cream room temperature
- ¼ cup (60ml) unsulphured molasses
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 300°F. Grease a 9" springform pan and set aside.
Make the crust
- In a medium bowl, combine the graham cracker crumbs, brown sugar, ginger, cinnamon, and nutmeg. Stir in the melted butter and continue stirring until mixture is moist. Transfer to the prepared pan and pack in tightly. Chill the crust while you make the filling.1 ½ cups (150g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, ½ teaspoon ground ginger, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 6 tablespoons (85g) unsalted butter
Make the cheesecake filling
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.16 ounces cream cheese
- Add the condensed milk, sour cream, molasses, ginger, and salt and continue mixing until fully incorporated. It's OK to have some lumps in the filling.14 ounces sweetened condensed milk, ½ cup (114g) sour cream, ¼ cup (60ml) unsulphured molasses, ½ teaspoon ground ginger, ¼ teaspoon fine sea salt
- Transfer the filling to the prepared crust. Bake for 45-50 minutes, or until cheesecake appears firm. Cool completely, then chill for at least 4 hours before serving.
Notes
- If you are not looking to make this cheesecake gluten free, feel free to use regular graham crackers.
- Be sure to use full-fat blocks of cream cheese, not the spreadable kind that comes in a tub.
- It's important that the cream cheese and sour cream are both brought to room temperature before using.
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