If you’re looking for a dessert that feels festive, special, and brilliantly flavorful all at once, this Gingerbread Cheesecake with White Chocolate Ganache Recipe might just become your new holiday favorite. I’ve made this several times and every bite hits that perfect balance – spicy gingerbread warmth paired with creamy cheesecake richness, all topped off with a luscious white chocolate ganache. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Rich Flavor Combination: The blend of warm gingerbread spices with creamy cheesecake makes each bite unforgettable.
- Gorgeous Presentation: The white chocolate ganache adds a glossy, elegant touch that elevates this dessert for special occasions.
- Perfect Texture: A crunchy gingersnap crust paired with smooth cheesecake means you get beautiful contrast every time.
- Make-Ahead Friendly: This cheesecake can be made ahead and stored, saving you stress on big event days.
Ingredients You’ll Need
This recipe shines thanks to some simple but thoughtful ingredients — like browned butter to deepen the flavor and molasses for that authentic gingerbread touch. Shopping for good quality cream cheese and white chocolate makes a noticeable difference, so keep that in mind!
- Unsalted Butter: Browning the butter adds a nutty richness that amps up all the gingerbread spices.
- Gingersnap Cookies: Crushed to form the crust, these bring loads of spicy-sweet flavor and a crunchy base.
- Brown Sugar: Sweetens and enriches both crust and filling seamlessly.
- Cream Cheese: The creamy foundation for the cheesecake, softened to room temp for best mixing results.
- Cornstarch: Acts as a gentle thickener, helping your cheesecake hold its perfect shape.
- Sour Cream: Adds tang and moisture, making the filling silky and luscious.
- Molasses: The star ingredient for authentic gingerbread flavor — deep, rich, and slightly smoky.
- Ground Spices: Cinnamon, ginger, allspice, nutmeg, and cloves create that warm, cozy holiday profile.
- Eggs & Egg Yolks: Essential for structure while keeping the filling creamy.
- White Chocolate: Chopped for the ganache, bringing smooth sweetness to balance the spice.
- Heavy Cream: Used both in the ganache and whipped topping for a rich finish.
- Powdered Sugar: Sweetens the whipped cream topping just right.
Variations
I love how this Gingerbread Cheesecake with White Chocolate Ganache Recipe is flexible—you can easily tweak it to accommodate your dietary preferences or make it fit different occasions. Don’t be shy to experiment a bit; it’s fun to personalize!
- Make It Vegan: Swap cream cheese for vegan cream cheese, use coconut cream instead of heavy cream, and a flax egg in place of regular eggs—I’ve done this with great results!
- Less Sweet Option: Reduce the sugar slightly if you prefer less sweetness; the molasses and spices ensure the flavor stays rich and satisfying.
- Adding Nuts: Toss some chopped candied pecans or walnuts on top of the ganache for extra crunch and a festive look.
- Spice Swap: If you don’t have allspice on hand, you can mix equal parts cinnamon, cloves, and nutmeg to achieve a similar flavor.
How to Make Gingerbread Cheesecake with White Chocolate Ganache Recipe
Step 1: Brown the Butter
Start by gently melting your butter over medium heat. This step is key—keep an eye on it as it simmers and foams, then turns a beautiful amber color with a nutty aroma (about 10 minutes). I always swirl the pan instead of stirring to avoid burning. Once browned, remove from heat and separate half for the crust, reserving the rest for the cheesecake filling.
Step 2: Prepare and Bake the Gingersnap Crust
Pulse your gingersnap cookies in a food processor until finely ground, then add brown butter and brown sugar to combine evenly. Press this fragrant mixture into the bottom and up the sides of your springform pan—about an inch high. Using a ¼ cup measuring cup helps to press it firmly and evenly. Bake at 350°F for 10 minutes, then let it cool while you work on the filling.
Step 3: Mix the Gingerbread Cheesecake Batter
Beat softened cream cheese, brown sugar, and cornstarch until smooth. Add the rest of the brown butter, sour cream, molasses, vanilla, and all your warming spices—the kitchen starts smelling like holiday magic here. Slowly add eggs and yolks one at a time, mixing gently on low speed—don’t overdo it or you’ll risk cracks later.
Step 4: Bake with a Water Bath
Pour your batter over the cooled crust, then place the springform into a roasting pan. Carefully pour boiling water around the pan to create a water bath—this gentle heat helps avoid cracks and keeps the cheesecake silky. Bake at 350°F for one hour, then turn off the oven and leave the door cracked open for another hour. Patience here is worth it—your cheesecake will firm up perfectly while cooling slowly.
Step 5: Make the White Chocolate Gingerbread Ganache
While the cheesecake chills, melt chopped white chocolate with heavy cream using a double boiler or microwave. Stir in molasses and gingerbread spices until smooth and glossy. This ganache is subtly spiced and tastes as dreamy as it looks—perfect for drizzling over.
Step 6: Whip the Cream and Assemble
Whip heavy cream with powdered sugar until stiff peaks form, then thinly pipe it around your set ganache-covered cheesecake. Top with seasonal accents like mini gingerbread men or sugared cranberries for that “wow” factor. Refrigerate until serving and prepare yourself for all the compliments you’ll get!
Pro Tips for Making Gingerbread Cheesecake with White Chocolate Ganache Recipe
- Brown Butter Magic: I learned that browning butter transforms the flavor completely, adding irresistible nuttiness that elevates the entire cheesecake.
- Room Temperature Ingredients: Letting your cream cheese, sour cream, and eggs warm up before mixing prevents lumps and creates a super smooth batter.
- Water Bath Setup: Wrapping your pan with multiple layers of tinfoil or using a “pan within a pan” technique avoids water leaks and ensures even baking.
- Don’t Overmix Eggs: Adding eggs one at a time and mixing on low speed keeps your cheesecake creamy, preventing cracks on top.
How to Serve Gingerbread Cheesecake with White Chocolate Ganache Recipe
Garnishes
I like to pipe whipped cream along the edges for a pretty border, and then decorate with tiny gingerbread men cookies and sugared cranberries for that festive sparkle. You can also sprinkle a little ground cinnamon or edible gold dust for extra flair. These touches not only look stunning but add delightful texture and flavor contrast.
Side Dishes
This cheesecake pairs wonderfully with a cup of spiced chai or mulled wine. For a lighter touch, you could serve fresh orange slices or a tart cranberry compote alongside to cut through the richness.
Creative Ways to Present
For holiday parties, I’ve served this cheesecake layered in individual glass jars with whipped cream and crushed gingersnap crumbs on top—super cute for guests! Another idea is to drizzle some extra white chocolate ganache artistically on the plate along with a sprig of fresh rosemary or mint for an elegant finish.
Make Ahead and Storage
Storing Leftovers
I always store cheesecake leftovers in an airtight container in the fridge—it stays fresh for up to three days. Wrapping the entire cheesecake tightly with plastic wrap before covering helps prevent it from absorbing other flavors in the fridge.
Freezing
Freezing works well for this cheesecake, though I recommend freezing before adding the ganache and whipped cream toppings. Wrap the cheesecake tightly in plastic wrap and then foil. When you’re ready to eat, thaw overnight in the fridge to preserve texture perfectly.
Reheating
Cheesecake is best enjoyed chilled, but if you want it slightly warmer, leave a slice at room temperature for 15-20 minutes before serving. Avoid microwaving, as this changes the texture and can make it grainy.
FAQs
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Can I make the Gingerbread Cheesecake with White Chocolate Ganache Recipe ahead of time?
Absolutely! In fact, this cheesecake benefits from chilling overnight, which helps all the flavors meld beautifully and improves the texture. Just be sure to add the ganache and whipped cream close to serving for the best presentation.
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What’s the secret to avoiding cracks in my cheesecake?
The water bath is key—it provides gentle, even baking and prevents the cheesecake from drying out. Also, avoid overmixing eggs into the batter and let the cake cool slowly in the oven with the door cracked to keep cracks at bay.
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Can I use a different type of crust?
You certainly can! While gingersnap crust perfectly complements the cheesecake’s spice profile, a graham cracker or even a gingerbread cookie crust can work well, too—just adjust the spices to keep that holiday feel.
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How do I make the whipped cream topping look professional?
Use a piping bag with a star tip for pretty, consistent rosettes or dollops around the edges of the cheesecake. Chill your whipped cream slightly before piping to keep it firm while decorating.
Final Thoughts
This Gingerbread Cheesecake with White Chocolate Ganache Recipe holds a special place in my kitchen because it combines comfort with elegance in the most delicious way. Whether you’re baking for a holiday celebration or simply to treat yourself, it never fails to impress and brings a cozy, joyful feeling to the table. Give it a try—I promise it’ll make your dessert rotation infinitely better, and your family and friends will thank you!
Print
Gingerbread Cheesecake with White Chocolate Ganache Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 55 minutes (including cooling and chilling overnight)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gingerbread Cheesecake is a festive and rich dessert perfect for the holiday season. Featuring a nutty brown butter gingersnap crust, a creamy gingerbread-spiced cheesecake filling, topped with a white chocolate gingerbread ganache and finished with sweet whipped cream, this recipe combines classic gingerbread flavors with luscious cheesecake texture for an unforgettable treat.
Ingredients
Brown Butter
- 1 cup (224 g) unsalted butter
Gingersnap Crust
- 44 gingersnap cookies (285 g)
- 1/2 cup (120 ml) brown butter from above
- 2 tbsp (28 g) brown sugar
Gingerbread Cheesecake
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 cup (220 g) brown sugar, packed
- 3 tbsp (24 g) cornstarch
- Remaining brown butter from above (about 1/2 cup or 120 ml minus 1/2 cup used for crust)
- 1/3 cup (82 g) sour cream, at room temperature
- 1/4 cup (85 g) molasses
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs, at room temperature
- 2 egg yolks, at room temperature
Gingerbread Ganache
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tbsp (45 ml) heavy cream
- 1/2 tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg
- Pinch of allspice
- Pinch of cloves
Whipped Cream
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
Instructions
- Brown Butter: Melt the unsalted butter over medium heat in a pot. Allow it to simmer until foamy and fragrant with a nutty brown color, about 10 minutes. Remove from heat. Measure out 1/2 cup (120 ml) brown butter for the crust; reserve the remainder for the cheesecake batter.
- Prepare Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil to prevent water seepage during baking. Alternatively, use the 10-inch pan method described for water bath safety.
- Make Gingersnap Crust: Pulse gingersnap cookies in a food processor until finely ground. Add the 1/2 cup brown butter and brown sugar then pulse again until combined.
- Form Crust: Press the gingersnap crumb mixture into the bottom and about 1 inch up the sides of the prepared pan. Use a ¼ cup measure to help pack the crust evenly.
- Bake Crust: Bake the crust for 10 minutes. Remove from oven and allow to cool completely while preparing the cheesecake batter.
- Preheat Oven: Ensure oven is at 350°F (175°C) if not still heated from crust baking.
- Make Cheesecake Batter: In a stand mixer bowl with a paddle attachment, beat cream cheese, brown sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape down the bowl.
- Add Flavorings: Mix in the remaining brown butter, sour cream, molasses, vanilla, cinnamon, ginger, allspice, nutmeg, and cloves. Mix on medium speed for 1 minute. Scrape the sides again to ensure full incorporation.
- Prepare Water Bath: Place a pot of water on the stove to boil, enough to reach about 1.5 inches up the sides of the springform pan for baking.
- Add Eggs: Add the eggs and yolks one at a time to the batter, mixing on low speed to incorporate fully after each addition. Avoid overmixing to prevent batter aeration.
- Pour Batter: Pour the cheesecake batter into the cooled gingersnap crust in the springform pan.
- Set Up Water Bath: Place the springform pan in a large roasting pan. Carefully pour the boiling water around the springform pan, ensuring water does not splash into the cheesecake. If using the 10-inch pan method, place cheesecake pan inside the 10-inch pan first.
- Bake Cheesecake: Bake at 350°F (175°C) for 1 hour. After 1 hour, turn off the oven, crack the oven door open using a wooden utensil, and let the cheesecake remain in the oven for an additional hour to finish baking as it cools gradually.
- Cool and Chill: Remove cheesecake from oven and loosen crust edges with a butter knife. Let cool completely on counter, then refrigerate for at least 8 hours or overnight until fully set and cold.
- Prepare Ganache: In a double boiler, melt chopped white chocolate with heavy cream over medium heat, stirring until smooth. Alternatively, melt in 10-second microwave intervals, stirring frequently.
- Flavor Ganache: Stir molasses, cinnamon, ginger, nutmeg, allspice, and cloves into the melted ganache until combined.
- Make Whipped Cream: Whip heavy cream and powdered sugar in a bowl with an electric mixer on high speed until stiff peaks form, about 1-2 minutes. Transfer whipped cream to a piping bag fitted with a decorative tip.
- Assemble Cheesecake: Pour the gingerbread ganache over the chilled cheesecake and smooth with a mini offset spatula. Refrigerate for about 10 minutes until ganache sets.
- Decorate: Pipe whipped cream around the edges of the cheesecake. Optionally, garnish with mini gingerbread men and sugared cranberries. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Use room temperature ingredients, especially cream cheese, eggs, and sour cream for a smooth batter.
- Wrapping the springform pan in several layers of tinfoil prevents water from leaking into the crust during the water bath bake.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- Do not overmix the eggs into the batter to avoid incorporating excess air, which can cause cracking.
- Allow sufficient chilling time to ensure the cheesecake is fully set before serving.
- Ganache can be gently reheated if it firms up too much before pouring.
- Leftover cheesecake can be refrigerated in an airtight container for up to three days; the flavor intensifies after resting.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 140 mg
