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meringue topped gingerbread cheese on a cake stand

Gingerbread Cheesecake with Gingersnap Crust

The fluffiest, creamiest gingerbread cheesecake baked in a crisp and spicy gingersnap crust and topped with toasted meringue.
Course Dessert
Cuisine American
Keyword gingerbread, gingerbread cheesecake, gingersnap crust, holiday cheesecakes
Prep Time 45 minutes
Cook Time 1 hour
Cool Time 5 hours
Total Time 6 hours 45 minutes
Servings 12 slices
Calories 523kcal
Author Lauren


Gingerbread Cheesecake

  • 1 box gingersnap cookies 1 lb box
  • 12 tablespoons unsalted butter
  • 4 packages cream cheese room temperature, 8-ounce packages
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 tablespoon corn starch
  • 3 eggs

Meringue Topping

  • 4 egg whites
  • ½ teaspoon cream of tartar
  • teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


  • Prep the crust:  Preheat the oven to 350°F.  Line a spring form pan with parchment paper, set aside.
  • In a blender or food processor, add the gingersnap cookies and pulse until mostly broken then run on high until the mixture is a fine crumb.  Transfer to a large bowl and drizzle with melted butter while stirring the crumbs with a fork until there are no longer dry spots of crumb.
  • Pour the buttered gingersnap crumbs into the prepared springform pan and lightly even out with a fork.  Using the flat bottom side of a measuring cup or your hand, press down on the crumbs to form the crust starting on the bottom of the pain and working your way up the sides.
  • Bake the crust for 7 to 8 minutes.  Remove from the oven and let the crust cool completely be filling with batter.  Place the pan in the freezer to cool faster if needed.
  • Prep the filling:  In a standing mixer or a large bowl with a hand mixer, beat the softened cream cheese until creamy about 2 minutes.
  • Beat the sugar into the cream cheese until fully incorporated, 2 minutes, scraping down the sides and bottom of the bowl.
  • On low speed, add the vanilla, molasses, spices and corn starch.  Add the eggs, one at a time.  Raise the speed to medium and mix until the ingredients are well incorporated incorporated, about 1 minute.
  • Pour the batter into the cooled crust in a wrapped springform pan (see notes) and place the wrapped springform pan directly in a larger, deep sided pan.  Fill 1 to 1 ½″ up the spring form pan with water.  Bake for 1 hour in the water bath.  After 1 hour, shut off the oven and without opening the door let rest for 1 hour more.
  • After resting, remove from the water bath and remove the foil and wrap.  Chill overnight in the refrigerator.
  • Make the meringue: Before serving, top the cheesecake with the meringue.  Check your bowl to make sure it is completely clean and grease free.  In a standing mixer with whisk attachment or with a hand mixer, add the egg whites, cream of tartar and salt.
  • Stir on low speed until the mixture is foamy, about 2 minutes, then increase the speed to high.
  • Gradually add the sugar, about 1 tablespoon at a time.  Once all the sugar is incorporated, add the vanilla and continue to beat until the meringue is thick, shiny, and forms 'stiff peaks' on the end of the whisk attachment when taken out of the meringue.
  • Scoop the meringue on to the top of the cheesecake, swirling with the backside of a spoon.  Use a kitchen torch to toast the meringue.  Serve immediately or return to the fridge to chill before serving.


  • The easiest way to line a spring form pan is to remove the bottom, trace it on parchment paper and cut it out with scissors.  Return the bottom to the pan, lightly rub a little cold butter then line with parchment paper.  The butter isn't for flavor but helps keep the parchment paper from moving.
  • Wrapping the pan: After the crust is done cooking, let it cool just a smidge.  Lay two pieces of plastic wrap perpendicular to each other – like an even shape ‘t’.  Wrap the bottom of the still warm pan, because the pan is still fairly hot (be careful or use a kitchen towel to help!) the plastic will mold around the bottom without melting, creating a waterproof seal.  Then wrap with aluminum foil.  An additional option is to wrap with foil then place inside a slow cooker bag.
  • Softened or room temperature cream cheese is a must! Cold cream cheese will result in lumpy, uneven batter that is more likely to crack during baking.
  • For perfect results, do not open the oven door during baking or for 1 hour after.  Opening the door will release the steam environment you've worked hard to create.


Calories: 523kcal | Carbohydrates: 40g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 302mg | Potassium: 212mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1422IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg