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Gingerbread Cheesecake

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5 from 12 reviews


This Gingerbread Cheesecake is the ultimate show stopping festive desert! A ginger-nut crust filled with a lightly spiced, baked cheesecake filling and topped with swirls of whipped cream and mini gingerbread men.


Units Scale

For the crust:

  • 300g gingersnap biscuits
  • 1tsp ground cinnamon
  • 70g unsalted butter, melted

For the Cheesecake:

  • 900g full fat cream cheese
  • 300g light brown sugar
  • 1tsp vanilla extract
  • 3 large, free range eggs at room temperature
  • 75g black treacle
  • 75g soured cream
  • 1tsp ground cinnamon
  • 2tsp ground ginger
  • 1/2tsp ground allspice

For the decoration:

  • 100g full fat cream cheese, room temperature
  • 180ml double cream
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 100g canned dulch de leche
  • 1/2 tsp ground cinnamon
  • mini gingerbread men
  • pomegranate seeds


  1. First of all, prepare your crust. Preheat oven to 175°C. Grease and line the bottom of a  9-inch springform tin with baking parchment.
  2. Place the gingersnaps into a food processor and pulse into fine crumbs. Pour in the melted butter, sugar and cinnamon and pulse again for a minute until the crumbs are well coated. Press into the base of your prepared pan and up the sides.
  3. Bake for 10 minutes, then set aside to cool.
  4. Once cool wrap the bottom of the tin tightly with a double layer of tin foil, you want it to be water tight as you’ll be baking the cheesecake in a water bath. Set aside while you make your filling.
  5. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese and brown sugar on a low speed until well combined.
  6. With the mixer still on low add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the black treacle, soured cream and spices and mix until just combined.
  7. Carefully pour the cheesecake filling into the crust and smooth the top with a spatular. Place the prepared tin inside a large roasting tin. Place the roasting pan containing the cheesecake onto an oven shelf and carefully fill the roasting tin with water until it comes half way up the cheesecake tin making sure not to go above the tin foil.
  8. Bake for 1 hour and 15 minutes then turn off heat and leave cheesecake in oven with door closed for an hour. Then, using a wooden spoon, prop the door of the oven open and wait for another hour. Once cool, remove the cheesecake from the water bath and place in the fridge to chill overnight.
  9. When ready to serve remove the cheesecake from the tin and place on a serving plate. Spread the dulche de leche evenly over the top of the cheesecake, this is especially helpful if any crack appeared during baking.
  10. To make the whipped cream, in the bowl of an electric mixer add the fridge cold cream cheese, whipped cream, sugar and cinnamon and mix on a low-medium speed until soft peaks form. Pipe mounds of the cream around the edge of your cheesecake and decorate with pomegranate seeds and mini gingerbread men.


Keep the cheesecake refrigerated and eat within 3 days.