Creamy gingerbread cheesecake with warm spices, a gingersnap crust, and festive holiday flavors.

Scale

2 cups gingersnap cookies (crushed)

5 tbsp unsalted butter (melted)

2 tbsp brown sugar

24 oz cream cheese (softened)

1 cup brown sugar

3 large eggs

1/2 cup sour cream

1/4 cup molasses

2 tsp ground ginger

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

1. Preheat oven to 325°F (163°C).

2. Mix crushed cookies, butter, and sugar for crust.

3. Press into springform pan and chill.

4. Beat cream cheese until smooth.

5. Add sugar, eggs, sour cream, molasses, spices, and vanilla.

6. Pour filling over crust.

7. Bake in a water bath for 55–65 minutes.

8. Cool gradually, then refrigerate 4+ hours.

9. Serve with whipped cream and toppings.

Best chilled overnight for flavor.

Freeze slices individually for up to 2 months.

Top with gingerbread cookies for decoration.

Keywords: gingerbread cheesecake, holiday dessert, Christmas recipes