This fun and festive Gingerbread Cheesecake features smooth cheesecake, flavorful gingerbread mousse, and homemade cinnamon whipped cream. It’s a decadent and delightful holiday treat that looks amazing on the Christmas party table!
Gingerbread Mousse Cheesecake
If you’re a gingerbread fan, then this is truly the best gingerbread cheesecake recipe ever! There is soooo much gingerbread flavor in every single layer!
From the crispy gingersnap crust, to the creamy gingerbread cheesecake, then the layer of rich gingerbread mousse, all the way to the homemade cinnamon whipped cream!
This wow-worthy gingerbread cheesecake rivals any gingerbread cheesecake to buy at the store or a fancy bakery and the perfect ending to Christmas dinner!
Related: Be sure to try our Christmas Cheesecake too! It’s an easy no bake peppermint cheesecake and a total show-stopper!
I’ve provided this quick list of shop-able ingredients for your convenience; disclosure policy here.
What You Need to Make Gingerbread Cheesecake
This is a quick shopping list so you can see what is needed at a glance, but I have full ingredient amounts listed in the printable recipe card at the bottom of the post.
For the Crust:
- Gingersnap cookies
For the Cheesecake Filling:
- Cream cheese
- Brown sugar
- Sour cream
- Ground ginger
- Ground nutmeg and cloves
For the Mousse Topping:
- Heavy whipping cream
- Powdered sugar
- Cream cheese
For the Whipped Cream:
- Heavy whipping cream
- Powdered sugar
PS – Don’t forget the gingerbread men cookies for decoration!
- 9-inch spring-form pan
- Parchment paper
- Electric mixer or Stand mixer
- Non-slip mixing bowls
- Non-stick spray
- Aluminum foil
- Rubber spatula
- Large pan (fits the 9-inch springform pan)
- Offset spatula
- Large piping bag
How to Make Gingerbread Cheesecake
Note: There are full printable directions available at the bottom of the post.
First, start with the crust:
To make the gingersnap crust, place gingersnap cookies in food processor and chop until finely crumbed. You’ll want about 1 3/4 cups of gingersnap cookie crumbs.
Combine the cookie crumbs with melted butter, sugar, and cinnamon, then press into your springform pan:
We baked our crust and the cheesecake with a water bath of hot water. A water bath keeps the edges from browning and the cheesecake from cracking.
How to prepare a water bath:
- Find a round pan that is larger than your springform pan, so the springform pan can fit inside it.
- Cover the bottom and sides of your springform pan with a sheet of aluminum foil to keep water out of the cheesecake.
- Place the protected springform pan in the larger pan, and fill the space between pans with water.
Bake the crust for 10 minutes at 325°F and then remove from oven and allow to cool while you make the cheesecake batter.
For the Cheesecake filling/topping:
Reduce the oven heat to 300°F.
Mix cream cheese, sugar, and flour with a stand mixer or electric hand mixer. Add remaining ingredients (except eggs) until well combined.
Add the eggs one by one, mixing on low speed as you go. Scrape down the sides of the bowl to make sure all ingredients are incorporated into the cheesecake batter.
Pour batter into springform pan with crust and bake for one hour and twenty minutes.
To prevent the cheesecake from cracking, we did a gradual cooling process:
- Turn off heat and keep oven door closed (cheesecake still inside) for 30 minutes.
- Crack the oven door (cheesecake still inside) for 30 more minutes.
- Remove cheesecake from oven and when it is room temperature, place in fridge for 5-6 hours or overnight.
When cheesecake is set, you’ll make the mousse layer and whipped cream topping:
- Whip the mousse ingredients together until well combined and stiff peaks form. Smooth the mousse layer on top of cheesecake and chill for 1-2 hours.
- Whip up the cinnamon cream ingredients until stiff peaks form and pipe on top of cheesecake.
Keep your gingerbread cheesecake in the fridge until ready to serve. We added the gingerbread men cookies at the last minute, so they don’t get soggy in the fridge.
They make such a cute addition!
Grab a free printable copy of our Gingerbread Cheesecake Recipe:
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
This fun and festive Gingerbread Cheesecake features smooth cheesecake, flavorful gingerbread mousse, and homemade cinnamon whipped cream. It's a decadent and delightful holiday treat that looks amazing on the Christmas party table!
- 1 3/4 cups gingersnap cookies crumbled
- 1 Tablespoon sugar
- 3/4 teaspoon cinnamon
- 2 Tablespoon butter melted
- 24 oz cream cheese (24 oz is 3 typical packages)
- 1 cup brown sugar packed
- 3 Tablespoons flour
- 3/4 cup sour cream
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 eggs large
- Small Gingerbread Men Cookies for garnish
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 3 Tablespoons molasses
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 oz cream cheese (1 standard block of cream cheese)
- 3/4 cup heavy whipping cream
- 6 Tablespoon powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
Preheat oven to 325°F and line bottom of springform pan with parchment paper.
Spray the sides of the springform pan with non-stick baking spray.
Combine the crushed gingerbread cookie crumbs, sugar, cinnamon, and melted butter in a small bowl, then press the mixture into the bottom and sides of springform pan.
Put an aluminum foil-covered springform pan inside the larger pan. Using the aluminum foil to cover the outside and around the pan to protect the crust from the water bath.
Fill the inner pan with warm water to reach halfway up the sides of the pan.
Bake for 10 minutes, remove from oven and allow to cool.
Reduce oven heat to 300°F.
Mix together the cream cheese, sugar, and flour using the electric mixer on low speed. If needed, scrape the sides of the bowl to incorporate everything fully into the batter.
Continue to mix on low speed while adding the sour cream, molasses, vanilla, and spices. Scrape the sides of mixing bowl after adding each new ingredient.
Add eggs, one at a time, continuing to beat on low speed.
Pour the cheesecake filling into the crust.
Bake at 300°F for 1 hour and 20 minutes.
Turn off the heat and keep cheesecake in the oven - with door closed - for 30 more minutes.
Crack the oven door, leaving the cheesecake in the oven for an additional 30 minutes. This slow cooling process helps prevent cracking.
Remove cheesecake from the oven and place in fridge for 5-6 hours (or overnight).
Add the chilled heavy whipping cream, powdered sugar, molasses, and spices to a large mixing bowl and whip with an electric mixer until stiff peaks form.
Using the electric mixer with a second mixing bowl, beat the cream cheese until it is smooth.
Gently fold the whipped cream into the cream cheese until well combined.
Scoop the mousse on top of the chilled cheesecake and spread with spatula until even.
Place the cheesecake back in the refrigerator for another 1-2 hours until the mousse is firm.
Take cheesecake out of the fridge and remove from the springform pan.
Add chilled heavy whipping cream, powdered sugar, cinnamon, and vanilla extract to a large mixing bowl, whipping with mixer until stiff peaks form.
Scoop the whipped cream into the piping bag fitted with a round piping tip. Pipe dollops of the whipped cream along the edges of the cheesecake.
Store in the refrigerator until ready to serve and place gingerbread men on the cheesecake as garnish.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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Last updated on December 13th, 2019 at 03:04 pm