This Gingerbread Cheesecake is a nutty, wholesome holiday dessert recipe with delicious warm winter spices and a light, creamy texture from the cheesecake. Try this twist on two classics this holiday season for one of the best desserts you’ll ever have.
Gingerbread is a Christmas cookie classic that you have to get at least once a year. Flavored with warm winter spices like ginger, cloves, nutmeg, and cinnamon, one bite of a gingerbread cookie simply tastes like the holidays!
Usually, people start to break them out during the fall with soft gingerbread loaf cakes, and as the season gets colder and holly-jollier, you start to see a lot more crisp ginger snaps.
However, there are really only two gingerbread items I enjoy during the holiday season and that’s a gingerbread latte and gingerbread cookies. Last year, I took my leftover Eggless Gingerbread Cookies and played around with, them a bit to get this yummy cheesecake crust, and I have to tell you, it came out incredible.
So good, in fact, that when I remade this Gingerbread Cheesecake recipe with store-bought cookies, it still tasted fabulous.
Since this recipe does not have any eggs in it otherwise, you can easily choose to make an eggless cheesecake, which can be especially If you want to create a completely eggless version of this holiday dessert, I’d recommend finding an eggless option at your grocery store or using my eggless recipe.
No matter what your take is on these classic forms of gingerbread, you are going to love my foolproof Gingerbread Cheesecake recipe. It takes the gorgeous texture of cheesecake and combines it with the spiced flavors of gingerbread cookies in the crust.
Now, I have to admit, I was not always a fan of cheesecake, but after playing around with flavors and different crust combinations, I started to see the hype. I especially love fusion cheesecakes like my Gajar Halwa Cheesecake as well as twists on other traditional desserts, such as this one.
Another reason I’ve become a cheesecake lover is that you can actually make it in your Instant Pot perfectly. It comes out with the most picturesque texture, tastes amazing, forms evenly, and only takes 28 minutes! I mean, seriously, what’s not to love?
If you’re already a big fan of cheesecake or want to try this Instant Pot method to become a convert like me, here are some of my other popular Table of Spice cheesecake recipes:
Cheesecake can be a difficult recipe to get right, especially presentation-wise. Due to the unique texture, you can end up with a cracked, uneven, or generally unsightly appearance, which is not ideal when you took so much time and effort to make a beautiful holiday cheesecake!
Here are my top tips to get the best dessert:
For this gingerbread cheesecake recipe, in particular, the crust is where the real flavor is. Using gingerbread cookies as a base balances the traditional flavor of the cheesecake filling. So, pick your favorite brand of gingerbread cookies!
Make this a day before you actually want to eat it. Refrigerating cheesecake overnight is key to the recipe, and you don’t want to skip this step (unless you like cheesejello…because that’s what you’ll end up with).
Cheesecake can be stored in an airtight container in the fridge for up to 7 days! But between you and me, it probably won’t last that long before it’s wiped clean.
If you want to cut the perfect cheesecake slice, use a thin knife that has been dipped in hot water. Wipe it dry and repeat before every single cut.
In a food processor, add gingerbread cookies and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed
In a large bowl or food processor place the cream cheese and sugar and mix until smooth. Next add in the remaining ingredients and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
