Gingerbread Cheesecake (Air Fryer or Oven!)
, Published Dec 06, 2024
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Looking for the perfect Gingerbread Cheesecake recipe? This deliciously festive cheesecake has a spiced gingerbread crust, creamy gingerbread cheesecake filling and whipped cream topping. The perfect Christmas dessert to win the hearts of your family and friends!
You guys know how much I love gingerbread EVERYTHING. And I mean e-ve-ry-thing! We have classic gingerbread cookies, gingerbread sheet cake, gingerbread layer cake, trifle and many more. But there was no gingerbread cheesecake until now. I mean, what was I thinking?
This gingerbread cheesecake is SO GOOD and truly embodies the essence of the Christmas season. It is deliciously creamy, shot through with the unmistakable gingerbread spices and molasses flavor coming through strong.
It is also so easy to make, even if baked cheesecakes scare you. I am definitely adding this recipe to my festive baking list and I think you will all love it too! Plus it’s a great make-ahead Christmas dessert so you don’t have to scramble at the last minute to bake something when you are busy preparing all the other Christmas dishes.
Gingerbread Cheesecake Ingredients
- Oreo gingerbread cookies are the perfect choice for our cheesecake crust but you can also use golden Oreos, ginger snaps, shortbread cookies or Graham cracker crumbs.
- Unsalted butter – melted butter is mixed with the cookie crumbs to make the crust.
- Cream cheese or mascarpone cheese is the main ingredient for our filling. Make sure to use a full-fat cream cheese otherwise your cheesecake may not set properly.
- Sour cream plays second fiddle to the cream cheese – again, please use a high-fat brand.
- Brown sugar to sweeten the filling.
- Large eggs at room temperature.
- Gingerbread spice blend such as Lebkuchengewürz is ideal for this recipe and for making Lebkuchen. But you can also use a mix of ground cinnamon, ginger, cloves and nutmeg.
- Molasses or (treacle if you are in the UK) adds a lovely depth of flavor.
- A little cornstarch (a.k.a cornflour) helps create a smooth filling but is not essential.
- Heavy cream (a.k.a double cream) and vanilla are used for the topping.
Gingerbread cookies, festive sprinkles or other festive decorations.
How to make this Gingerbread Cheesecake recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the crust
- Line an 8 inch springform cheesecake pan with baking paper (also line the sides if you like). Wrap the bottom of the pan with 2-3 layers of aluminum foil.
- Place the gingerbread Oreos in a food processor and process until you have fine crumbs. Alternatively place the cookies in a ziplock bag and crush them using a rolling pin.
- Combine the melted butter and cookie crumbs then press into a lined cheesecake pan to create an even base.
Make the filling
- Add the cream cheese, brown sugar, molasses and gingerbread spice blend into a large mixing bowl. Beat with a hand or stand mixer until the ingredients are well combined and the filling is smooth.
- Mix in the sour cream and the eggs on a low speed setting until the filling is creamy, silky and completely smooth. Mix the cornstarch in, if using. Don’t beat too vigorously once the eggs have been added – you don’t want to incorporate too much air as it may cause the cheesecake top to crack.
- Pour the filling over the crust and tap the pan a few times on the countertop to release air bubbles. Level using an offset spatula.
Oven baking instructions
- Preheat the oven to 320°F (160°C). Place the springform pan into baking tray and carefully pour enough hot water into the tray to come up about an inch up the sides of the cheesecake. This water bath helps the cheesecake bake evenly without cracking.
- Bake for 80 minutes or until the cheesecake is set at the edges but still has a bit of a jiggle in the center. Turn the oven off but leave the cheesecake inside and leave it to cool gently.
Air Fryer baking instructions
- No water bath needed if you are baking in your air fryer! Simply place the pan in the air fryer basket and bake for 20 minutes at 285°F (140°C) then lower the heat setting to 250°F (120°C) and bake for an additional 30-40 minutes, or until the cheesecake is set with a hint of a jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool inside the basket.
Chill and serve
- Chill the cheesecake for at least 8 hours or until it has set then carefully remove from the pan.
- Beat the cream and vanilla on medium speed until soft peaks form and spread or pipe over the cheesecake. Drizzle Biscoff spread around the edge if you like. Decorate with mini gingerbread cookies, share and enjoy!
Recipe Notes
- Make sure to cover the bottom of the cheesecake pan tightly with layers of foil to prevent any water getting into the cheesecake if you are baking in a water bath in the oven.
- Top your gingerbread cheesecake with cranberry compote instead of whipped cream for a lovely sweet-tart contrast.
- Bake low and slow and allow the cheesecake to cool gradually to avoid cracks. Once the cheesecake has cooled down you need to chill it in the refrigerator for 6-8 hours or longer.
Try these popular Christmas baking recipes!
If you loved my Gingerbread Cheesecake recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #supergoldenbakes – don’t forget to tag me @supergolden88
Gingerbread Cheesecake (Air Fryer or Oven!)
Looking for the perfect Gingerbread Cheesecake recipe? This deliciously festive cheesecake has a spiced gingerbread crust, creamy gingerbread cheesecake filling and whipped cream topping. The perfect Christmas dessert that will win the hearts of your family and friends!
Video
Equipment
Ingredients
For the crust
- 7 oz (200g) Oreo gingerbread cookies or see note 1
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 18 oz (500g) mascarpone cheese or block cream cheese, full fat
- 1 cup (225g) brown sugar
- 4 tbsp molasses or treacle
- 2 ½ tsp gingerbread spice blend or see note 2
- 1 cup (240 cup) sour cream full fat
- 2 large eggs room temperature
For the topping
- 1 cup (240ml) cream heavy / double
- 1 tsp vanilla bean paste or extract
To decorate
- 3 tbsp smooth Biscoff spread warm (optional)
- gingerbread cookies
Instructions
Prepare the pan
- Line an 8 inch springform cheesecake pan with baking paper (also line the sides if you like). Wrap the bottom of the pan with 2-3 layers of aluminum foil.
Prepare the crust
- Place the gingerbread Ores in a food processor and process until you have fine crumbs. Alternatively place the cookies in a ziplock bag and crush them using a rolling pin.7 oz (200g) Oreo gingerbread cookies
- Combine the melted butter and cookie crumbs then press into a lined cheesecake pan to create an even base.6 tbsp (85g) unsalted butter
Make the filling
- Add the cream cheese, brown sugar, molasses and spices into a large mixing bowl. Beat with a hand or stand mixer until the ingredients are well combined and the filling is smooth.18 oz (500g) mascarpone cheese, 1 cup (225g) brown sugar, 4 tbsp molasses, 2 ½ tsp gingerbread spice blend
- Mix in the sour cream and the eggs on a low speed setting until the filling is creamy and completely smooth. Don’t beat too vigorously once the eggs have been added – you don’t want to incorporate too much air as it may cause the cheesecake top to crack.1 cup (240 cup) sour cream, 2 large eggs
- Pour the filling over the crust and tap the pan a few times on the countertop to release air bubbles. Level using an offset spatula.
Oven baking instructions
- Preheat the oven to 320°F (160°C). Place the springform pan into baking tray and carefully pour enough hot water into the tray to come up about an inch up the sides of the cheesecake. This water bath helps the cheesecake bake evenly without cracking.
- Bake for 80 minutes or until the cheesecake is set at the edges but still has a bit of a jiggle in the center. Turn the oven off but leave the cheesecake inside and leave it to cool gently.
Air Fryer baking instructions
- Place the pan in the air fryer basket and bake for 20 minutes at 285°F (140°C) then lower the heat setting to 250°F (120°C) and bake for an additional 30-40 minutes, or until the cheesecake is set with a hint of a jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool inside the basket.
Chill and serve
- Chill the cheesecake for at least 8 hours in the refrigerator then carefully remove from the pan.
- Beat the cream and vanilla on medium speed until soft peaks form and spread or pipe over the cheesecake. Drizzle Biscoff spread around the edge if you like. Decorate with mini gingerbread cookies, share and enjoy!1 cup (240ml) cream, 3 tbsp smooth Biscoff spread, gingerbread cookies, 1 tsp vanilla bean paste
Notes
- Note 1: you can also use ginger snaps, Biscoff cookies, shortbread or graham cracker crumbs.
- Note 2: instead of a gingerbread spice blend you can add 2 tsp ground cinnamon, 1 tsp ground ginger, pinch cloves and pinch grated nutmeg.
Nutrition
Calories: 730kcal | Carbohydrates: 59g | Protein: 11g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 149mg | Potassium: 260mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 1mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Hi Lucy – this was exactly what I was looking for ! I saw the Oreo Gingerbreads in the grocery store and they called my name. Have been asked to make a cheesecake for Christmas dinner and this is the one that I’ve chosen. I will make it in the oven, my air fryer isn’t quite big enough. Thank you so much, will let you know how much everyone loves it. xx