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Gingerbread Cheesecake Cake

Gingerbread Cheesecake Cake topped with whipped cream swirls and decorated with mini gingerbread cookies on a cake stand.
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This Gingerbread Cheesecake Cake combines layers of rich, spiced gingerbread cake and creamy molasses-infused cheesecake for the ultimate festive dessert, perfect for the holiday season.

Ingredients

Scale
  • 32 oz cream cheese, at room temperature
  • 1/4 cup unsulphured molasses
  • 1/2 cup dark brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 3 large eggs, at room temperature
  • 1 3/4 cups crushed gingersnap cookies (for crust)
  • 5 tbsp melted butter (for crust)
  • Whipped cream (for topping)
  • Mini gingerbread men cookies (for decoration)

Instructions

  1. Preheat oven to 350°F (176°C). Prepare a 9” springform pan by greasing and lining with parchment paper if desired.
  2. Pulse gingersnap cookies in a food processor to make crumbs. Combine with melted butter and press into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Beat cream cheese until smooth and fluffy (5–6 minutes). Add molasses and mix until incorporated.
  4. Slowly add both sugars, flour, and spices while mixing. Mix in vanilla and heavy cream.
  5. Reduce speed and add eggs one at a time. Mix only until combined—do not overbeat.
  6. Pour cheesecake batter over crust. Tap to remove air bubbles. Bake at 350°F for 15 minutes, then reduce to 200°F and bake for another 50–55 minutes.
  7. Turn off oven and crack door. Let cheesecake cool for 30 minutes inside. Then cool to room temperature before chilling for at least 6 hours or overnight.
  8. Optional: Prepare gingerbread cake layers separately and allow them to cool completely before assembling.
  9. Layer cheesecake between two gingerbread cake rounds or serve on gingersnap base.
  10. Top with whipped cream and mini gingerbread cookies before serving.

Notes

  • Use full-fat brick cream cheese for best texture.
  • Ensure all ingredients are at room temperature before mixing.
  • Chill cheesecake overnight for best structure.
  • Use hot knife for clean slices.
  • Wrap tightly and freeze for up to 3 months without toppings.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-cheesecake-cake-recipe/