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Gingerbread Cheesecake with Graham Cracker Crust

This gingerbread cheesecake is a great Fall pie to enjoy with your family. Wonderful Christmas dessert but homemade now you can make it whenever you’d like! With this Graham Cracker Crust for Cheesecake from scratch every bite will remind you of the holidays.

Gingerbread Cheesecake

If you loved our Copycat Starbucks Gingerbread Loaf, this has the same flavors but a more moist inside. Both are wonderful near the end of the year when you are craving all those holiday flavors. Serve at a brunch or just for your family after dinner and enjoy all the YUM. (affiliate links present)

Gingerbread Cheesecake with Graham Cracker Crust

We used this type of 3 ingredient pie crust for this one. Now if you really wanted to make it more of a one note flavor you could follow the same directions but use gingerbread cookies in your food processor to make the crumbs instead. I mean Nilla wafers work too, any crunchy cookie will really do to tweak the taste overall.

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You could use our Cake Mix Gingerbread Men baked crisp or make small versions of these and use as a garnish on top of each piece placed into a dollop of frosting. That is oh so cute and a fun activity to allow your kids to decorate each one so each serving looks a bit different. 😉

graham cracker pie crust recipe
pie crust with graham crackers

Gingerbread Crust Cheesecake

Now this is more work than let’s say making our Gingerbread Dump Cake. From scratch with packages of softened cream cheese it will take a bit over an hour to bake, cool, bake again and then cooling in the fridge for a few hours is necessary so it can set properly. Totally worth it but does take time.

  • 12 sheets graham crackers cinnamon sugar style
  • 1/4 c sugar
  • 6 tbsp butter melted
  • Brown sugar
  • Cream cheese 3 – 8 oz packages, softened
  • 1/3 c molasses
  • 1 tbsp lemon juice
  • Vanilla
  • Ginger ground
  • Cinnamon
  • Nutmeg
  • 1/4 tsp salt
  • 3 eggs room temp.

On top you could make homemade whipped cream with a pinch of Homemade Gingerbread Spice inside that too to further flavor that element. Incorporating a bit into a tub of defrosted Cool Whip works too for an easier version.

Fall Cheesecake

Fall Cheesecake

If we want to make a few things at the same time with the same flavors, we’ll typically make a batch of Air Fryer Gingerbread Cookies too. To make the crust you; Preheat the oven to 350 degrees. Grind the graham crackers in a food processor until they are fine crumbs.

Add to a bowl and pour melted butter and sugar and stir until mixed. Press firmly into the bottom of a 9” springform pan in an even layer. Place in the oven and bake for 8 minutes.

  • Remove and let Philadelphia Cream Cheese Cheesecake Recipe cool.
  • Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water from leaking in and making the crust soggy later when baking in the water bath.
  • To make the cheesecake – Beat the cream cheese and sugar together until creamy with a hand or stand mixer. Add the molasses, vanilla, lemon juice, salt and spices and mix. Add in the eggs, one at a time until well combined.
  • Pour over the cooled graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan.
  • Bake for 1 hour, or until the middle is set.

Remove carefully and take the pan out of the water and allow to cool on a rack before covering the top with plastic wrap and transfer to the fridge. Chill in the refrigerator for 2-3 hours before serving. Then slide a knife around the edge and remove the outer ring. Gently slide cake off to remove bottom pan.

How to use a Water Bath for Making a Cheesecake

Using a water bath when baking a cheesecake can help you achieve a silky, smooth texture and reduce the likelihood of cracks on the surface. It’s a valuable technique, especially for delicate and custardy-style cake.

  1. Prepare the Springform Pan – Make your cheesecake filling according to your recipe’s instructions. Place it in the springform pan, over the crust if you’re using one.
  2. Wrap the Pan with Aluminum Foil – To prevent water from leaking into the pan and making the crust soggy, wrap the bottom of the springform pan tightly with aluminum foil.
  3. Preheat Your Oven – Preheat your oven to the temperature specified in your recipe.
  4. Place the Pan in a Larger Pan – Set the foil-wrapped pan inside a larger baking pan or roasting pan. The larger pan should be deep enough to hold the springform pan without spilling water.
  5. Boil Water – Boil a kettle of water or heat water on the stove until it’s hot but not boiling.
  6. Pour Hot Water – Carefully pour the hot water into the larger pan until it comes about halfway up the sides.
  7. Bake – Place the entire setup in the preheated oven. The hot water in the larger pan will help regulate the temperature and prevent it from cracking.

Cool – Once done, carefully remove it from the oven, and then take the pan out of the water bath. Let it cool on a wire rack at room temperature for a while before refrigerating it for several hours or overnight to set completely.

Gingerbread Pie

Gingerbread Pie

Pies and fluffier desserts like Chocolate Gingerbread Cake are like a must for us during these family get togethers. Each are different in texture, flavor and appearance so it is nice to have some choices.

What are the two types of cheesecake?

1. Baked cheesecake consists of a creamy filling made from cream cheese, sugar, eggs, and flavorings like vanilla extract. The crust is often made from graham crackers, cookies, or other ingredients, and it’s typically baked until it sets.
2. No-bake cheesecake doesn’t require baking in the oven. The filling is typically made with cream cheese, sugar, and flavorings, but it usually includes whipped cream or a similar ingredient to achieve a light and airy texture.

Is cheesecake better baked or not baked?

They are both very different and it is subjective depending on whom is eating it. Baked is more of a solid, dense and creamy texture. No bake is more like a whipped dip consistency with a lighter flavor.

If you wanted to make this to slice into squares like our Philadelphia Cheesecake Bars you could use an 8×8 pan lined with parchment paper instead.

Gingerbread Cheesecake with Graham Cracker Crust
Gingerbread Crust Cheesecake

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Gingerbread Cheesecake
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Gingerbread Cheesecake

Course Dessert
Cuisine American
Keyword cheesecake, fall, gingerbread, graham cracker crust, pie
Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Servings 12
Calories 439kcal
Author The Typical Mom

Equipment

Ingredients

Graham Cracker Crust

Cheesecake

Instructions

  • To make the crust – Preheat the oven to 350 degrees. Grind the graham crackers in a food processor until they are fine crumbs. Add to a bowl and pour melted butter and sugar and stir until mixed. Spray pan or line with parchment paper ring.
  • Press firmly into the bottom of a 9” springform pan in an even layer. Place in the oven and bake for 8 minutes. Remove and let cool. Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water from leaking in and making the crust soggy later when baking in the water bath.
  • To make the cheesecake – Beat the cream cheese and sugar together until creamy. Add the molasses, vanilla, lemon juice, salt and spices and mix. Add in the eggs, one at a time until well combined.
  • Pour over the cooled graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan.
  • Bake for 1 hour, or until the middle is set. Remove carefully and take the pan out of the water and allow to cool on a rack before covering the top with plastic wrap and transfer to the fridge. Chill in the refrigerator for 2-3 hours before serving.
  • Then slide a knife around the edge and remove the outer ring. Gently slide cake off to remove bottom piece of pan too.

Video

Nutrition Facts
Gingerbread Cheesecake
Amount Per Serving (1 oz)
Calories 439 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 113mg38%
Sodium 388mg17%
Potassium 282mg8%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 34g38%
Protein 6g12%
Vitamin A 997IU20%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Ginger Bread

Tuesday 19th of December 2023

Gee, it'd be nice if one of the insane amount of ads wasn't covering half of the list for ingredients. Can't try a recipe if some of the ingredients are obscured.

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