Can I freeze Gingerbread Cheesecake?

Yes, you can freeze Gingerbread Cheesecake! Just wrap it well in plastic wrap or store it in an airtight container to prevent freezer burn. It can be stored for up to 2 months. Thaw it in the refrigerator before serving.

How do I know when my cheesecake is done baking?

You want to look for the edges of the cheesecake being set while the center is slightly jiggly. It will continue to firm up as it cools. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make this recipe ahead of time?

Absolutely! Gingerbread Cheesecake can be made a day or even two in advance. Just be sure to refrigerate it properly to ensure freshness. The flavors will also meld beautifully if left to sit for a while.

Can I use a different type of crust?

Yes, you can swap the graham cracker crust for another type of crust! Ginger snap cookies or even an Oreo crust could work wonderfully and add an extra layer of flavor.

How should I store leftover cheesecake?

Store any leftover Gingerbread Cheesecake in an airtight container in the refrigerator. It should last for about 4–5 days. Just be sure to keep it covered to avoid drying out.

Gingerbread Cheesecake Recipe – Irresistible Holiday Treat

Ingredients

Scale

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted unsalted butter
4 packages (8 ounces each) of softened cream cheese
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

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Instructions

Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Mix until well-coated and resembles wet sand.
Press this mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add sugar and vanilla extract, mixing well.
Add eggs one at a time, mixing after each addition.
Mix in sour cream, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
Pour the cheesecake filling over the prepared crust and smooth the top.
Bake for 55-65 minutes until edges are set but the center remains slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
Refrigerate for at least 4 hours or overnight before serving.

Notes

For a healthier twist, substitute some cream cheese with Greek yogurt. You can also use a chocolate or ginger snap crust for variation.

Author: Olivia Brooks
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 26g
Sodium: 300mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg