Gingerbread Cheesecake

Prep Time:
25 mins
Stand Time:
30 mins
Bake Time:
45 mins
Cool Time:
2 hrs
Chill Time:
4 hrs
Total Time:
25 mins


  • 3 8 ounce packages cream cheese

  • 4 eggs, lightly beaten

  • 1 cup finely crushed gingersnaps

  • ¾ cup finely crushed graham crackers

  • 2 tablespoon granulated sugar

  • 1 tablespoon all-purpose flour

  • cup butter, melted

  • ¾ cup packed brown sugar

  • 2 tablespoon all-purpose flour

  • 2 tablespoon molasses

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • Dash ground allspice

  • Dash ground cloves

  • 2 tablespoon milk

  • 1 recipe Gingerbread Cutouts or coarsely chopped crystallized ginger (optional)

  • 1 recipe Tangerine Whipped Cream

Tangerine Whipped Cream

  • ½ cup whipping cream

  • 1 tablespoon sugar

  • ½ teaspoon finely shredded tangerine peel or orange peel

Gingerbread Cutouts

  • ½ cup shortening

  • ½ cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ cup molasses

  • 1 egg

  • 1 tablespoon vinegar

  • 2 ½ cup all-purpose flour

  • 1 recipe Powdered Sugar Icing (optional)

  • Decorative candies (optional)


  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl combine crushed gingersnaps, crushed graham crackers, granulated sugar, and 1 tablespoon flour. Stir in melted butter until combined. Press mixture onto the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.

  2. In a large mixing bowl beat cream cheese, brown sugar, 2 tablespoons flour, molasses, ground ginger, cinnamon, allspice, and cloves with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour cream cheese mixture into crust-lined pan, spreading evenly.

  3. Place springform pan in a shallow pan. Bake for 45 to 50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours.

  4. If desired, garnish cheesecake with Gingerbread Cutouts. Serve with Tangerine Whipped Cream.

Tangerine Whipped Cream

  1. In a chilled small mixing bowl beat whipping cream, sugar, and tangerine peel with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).

Gingerbread Cutouts

  1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.

  2. Preheat oven to 375°F. Grease a large cookie sheet; set aside. On a lightly floured surface roll half of the dough at a time until 1/8 inch thick. Using 2 1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet.

  3. Bake for 5 to 6 minutes or until bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. If desired, decorate cookies with Powdered Sugar Icing and candies.

Powdered Sugar Icing:

  1. In a small bowl stir together 1 cup powdered sugar, 1 tablespoon milk or orange juice, and 1/4 teaspoon vanilla. Stir in enough additional milk or orange juice, 1 teaspoon at a time, to reach drizzling consistency.

Gingerbread People Cutouts:

Prepare as directed, except roll dough until 1/4 inch thick. Use 4 1/2- to 6-inch people-shape cookie cutters to cut out dough. Bake in a 375°F oven for 6 to 8 minutes or until edges are light brown. Makes about 18 cookies.

Nutrition Facts (per serving)

446 Calories
31g Fat
36g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 446
% Daily Value *
Total Fat 31g 40%
Saturated Fat 17g 85%
Cholesterol 152mg 51%
Sodium 345mg 15%
Total Carbohydrate 36g 13%
Total Sugars 22g
Protein 7g
Calcium 111.1mg 9%
Iron 1.8mg 10%
Potassium 243mg 5%
Folate, total 28.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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