Gingerbread Cheesecake

Gingerbread Cheesecake

Philadelphia Cream Cheese 0

"This creamy, spiced cheesecake is baked on a gingersnap crust and topped with rich and creamy chocolate before serving."

Ingredients 6 h 20 m {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.
  5. Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 min; stir. Microwave 30 sec to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake.
Tips & Tricks


  • Serving Suggestion: Glazed cheesecake can be stored in refrigerator up to 24 hours before serving. Remove from refrigerator 30 min. before serving. Let stand at room temperature until ganache is slightly softened.
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Reviews 4

  1. 4 Ratings


This was fabulous. Made exactly as is. Perfect balance of flavors!


Awesome cheesecake! It tastes VERY similar to pumpkin cheesecake without the pumpkin. I made them into mini cheesecakes (regular muffin size). Here are the things I did differently: 1. Used 1/2 a lb box of gingersnaps - grind finely in a food processor. A 1/2 box is about 2 cups crumbs. Add 1 tbsp sugar and if you're using unsalted butter (as I did), add 1/8 tsp salt. 2. Pressed about 1 heaping tbsp crumb mixture into 24 muffin tins. Bake at 350 for 5 minutes then cool. 3. Used 1 pkg 1/3 reduced fat cream cheese and 2 pkg normal. 4. Baked muffin tins in a water bath for 12-13 minutes. DID NOT OPEN THE OVEN DOOR. When the timer went off, I just shut off the oven and left it closed for about 3 hours, then opened it a crack to let some more heat out, then removed after about another hour. Waterbath + slow cooling = no cracks! 5. Ended up only making 22 cheesecakes (about 1/4 cup of filling per cake). Topped with a ganache of 1 cup heavy cream, 1 tsp vanilla, and 1/2 c dark chocolate chips + 3/4 c milk chocolate chips (all I had on hand). Made WAY too much chocolate - should have only made half.


I used a regular graham cracker crust, and omitted the chocolate topping! Wonderful taste!