Name: Gingerbread Cheesecake with Salted Caramel Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 7 h 55 min
Cuisine: American
Ingredients: 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags); 6 TBSP Unsalted butter, melted; 24 oz Cream cheese, room temperature; 3/4 cup White granulated sugar; 1/2 cup Sour cream, room temperature; 1/4 cup Heavy cream, room temperature; 1 tsp Pure vanilla extract; 1/3 cup Molasses (avoid blackstrap); 2 tsp Ground cinnamon; 1 1/2 tsp Ground ginger; 1/4 tsp Ground nutmeg; 4 Large eggs, room temperature; 1 cup White granulated sugar; 4 TBSP Unsalted butter, room temperature and cubed; 1/2 cup Heavy cream, room temperature; 1 tsp Salt; 1 tsp Pure vanilla extract

If you’re looking for a show-stopping dessert that blends cozy holiday spices with creamy decadence, you’ve got to try this Gingerbread Cheesecake with Salted Caramel Recipe. I absolutely love how the warm gingerbread notes pair effortlessly with that luscious salted caramel drizzle — it’s like your favorite cozy evening wrapped into one perfect bite. Trust me, once you make this, it’ll become your new holiday tradition (or an anytime-treat, because who’s judging?). Keep reading and I’ll walk you through every delicious detail!

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Why You’ll Love This Recipe

Flavor Harmony: The spicy warmth of gingerbread spices complements the rich, creamy cheesecake base for a beautifully balanced treat.
Impressively Easy: Despite its gourmet feel, you’ll find this cheesecake surprisingly straightforward to make at home.
Versatile Presentation: The salted caramel topping adds a sweet-salty punch that elevates the dessert and doubles as a stunning garnish.
Perfect for Any Occasion: Whether it’s a festive holiday dinner or a weekend indulgence, this cheesecake steals the show every time.

A round cake with three visible layers sits on a wooden board, placed on a white marbled surface. The base layer is a dense, crumbly crust, dark brown in color. Above it is a thick, firm middle layer with a lighter caramel brown shade. The top layer is a glossy caramel glaze, smooth and shiny, covering the entire surface and dripping slightly over the edge. Crushed cookie crumbs are scattered unevenly on the caramel glaze, adding texture and contrast. One slice is being lifted by a metal spatula, showing the clear separation of the layers inside. In the background, a white plate holds five round cookies. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake with Salted Caramel, festive cheesecake recipes, holiday dessert ideas, cozy winter cheesecake, easy gingerbread dessert

Ingredients You’ll Need

Every ingredient here is chosen to create that signature gingerbread cheesecake magic. From Tate’s Bake Shop gingersnap cookies that give the crust its perfect crunch to the rich molasses that brings depth to the batter, these flavors blend seamlessly.

Flat lay of three cups of finely crumbled golden gingersnap cookies in a simple white ceramic bowl, a small white bowl with melted golden unsalted butter, a block of smooth cream cheese, a small white bowl of white granulated sugar, a small white bowl of thick sour cream, a small white bowl with heavy cream, a small white bowl of dark glossy molasses, a small white bowl with ground cinnamon, a small white bowl with ground ginger, a small white bowl with ground nutmeg, four whole large brown eggs with clean shells, a small white bowl of white granulated sugar for caramel, small cubes of pale yellow unsalted butter on a white ceramic plate, a small white bowl with heavy cream for caramel, and a small white bowl with fine white salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cheesecake with Salted Caramel, festive cheesecake recipes, holiday dessert ideas, cozy winter cheesecake, easy gingerbread dessert

Gingersnap Cookie Crumbs: I recommend Tate’s Bake Shop for a robust, vibrant ginger snap flavor; you want a fine crumb for easy crust pressing.
Unsalted Butter: Melted to bind your crust and add richness without overpowering your gingerbread spices.
Cream Cheese: Room temperature is key for smooth mixing and that perfect creamy texture.
White Granulated Sugar: Balances the spice and helps create the proper cheesecake sweetness and texture.
Sour Cream: Adds tang and keeps the cheesecake silky and tender.
Heavy Cream: Used in both batter and caramel, it adds luscious richness.
Pure Vanilla Extract: Brings warmth and depth to your cheesecake and caramel.
Molasses: The soul of the gingerbread flavor, but be sure to avoid blackstrap for a smoother, less bitter taste.
Ground Cinnamon, Ginger, Nutmeg: Freshly ground spices always shine brighter—you’ll notice the difference!
Large Eggs: Room temperature eggs help create a custardy, set filling without cracks.
Sugar for Caramel: White granulated sugar melts evenly for that perfect golden caramel base.
Salt: A pinch intensifies sweetness and balances the richness beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve experimented a lot with this Gingerbread Cheesecake with Salted Caramel Recipe, and I encourage you to make it your own. Adjusting spices or the caramel topping can change the vibe completely — and that’s the fun part!

Spice it Up: I sometimes add a pinch of cloves or allspice for an extra festive twist—the warmth is next level.
Dairy-Free Version: I swapped in vegan cream cheese and coconut cream once, and it turned out surprisingly well, though with a different texture.
Maple-Infused Caramel: Replacing half the sugar with maple syrup in the caramel gives a cozy, woodsy flavor that screams fall in every bite.
Nutty Crust Alternative: Try adding chopped pecans or walnuts to the gingersnap crumbs for crunch and warmth.

How to Make Gingerbread Cheesecake with Salted Caramel Recipe

Step 1: Prepare That Gingersnap Crust

Start by preheating your oven to 325°F and prepping your springform pan with a spray and parchment circle—I learned this double layer trick helps the cake release so much easier. Blitz the gingersnaps in a food processor to get a fine crumb, then mix them thoroughly with melted butter. Press this mixture not just on the bottom but about two-thirds up the sides of the pan for a thick, flavorful crust that holds up beautifully to the cheesecake filling. Once pressed, bake it for about 14 minutes until it’s fragrant and set. I find pressing with the bottom of a measuring cup helps get a compact crust without cracking!

Step 2: Whip Up the Gingerbread Cheesecake Batter

With your crust cooling, it’s time for the star — the cheesecake filling. Beat room-temperature cream cheese and sugar on high speed until ultra smooth—about 2 minutes—to avoid lumps. Then blend in sour cream, heavy cream, vanilla extract, molasses, and your warming spices. I like to mix on medium speed for even incorporation but avoid over-mixing. Next, add the eggs one at a time on low speed to prevent too much air from seeping in, which can cause cracking. Finish by folding gently with a spatula to ensure smoothness.

Step 3: Bake in a Water Bath for Perfection

Pour your batter right onto the crust. Now here’s where I’ve learned a water bath really makes a difference: it prevents cracks and gives the cheesecake that silky texture. You’ve got two options—I usually place my springform pan inside a larger cake pan, then set that inside a roasting pan with hot water halfway up the cake pan. This method keeps water safely out of your crust. Alternatively, wrapping the springform twice in foil works well too, but sometimes water sneaks in if it’s not sealed tight. Bake for 70-80 minutes until the edges look set and the center jiggles slightly like a gentle wobble.

Step 4: Cool Slowly and Chill Overnight

Don’t rush this part! Once baked, turn off the oven and crack the door open to let the cheesecake cool gradually for 30 minutes. Then move it to a wire rack to cool completely at room temp before wrapping it tightly with foil and chilling for at least 6 hours — preferably overnight. This slow cool down prevents cracks and helps develop that creamy consistency we’re all dreaming of.

Step 5: Make the Salted Caramel Sauce

Caramel is my favorite finishing touch here because it brings that perfect sweet-salty contrast. Heat granulated sugar in a dry saucepan, whisking until clumpy but starting to melt, then watch carefully as it quickly turns amber—this happens fast, under 30 seconds! Remove from heat and whisk in the cubed butter in two batches; it will bubble up, which is totally normal. Warm your heavy cream in the microwave so it pours easily, then whisk it in slowly until smooth. Stir in salt and a dash of vanilla for complexity. Pour into a heat-proof container and cool completely. Before serving, warm the caramel briefly to make it pourable and generously drizzle over your chilled cheesecake.

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Pro Tips for Making Gingerbread Cheesecake with Salted Caramel Recipe

Room Temperature Ingredients: I always pull out my dairy ingredients about 2 hours before baking — it helps create a silky batter without lumps or curdling.
Water Bath Seal: Wrapping the pan double in foil or nesting it in another pan with hot water prevents water from leaking in, a common issue I’ve faced.
Avoid Overmixing Eggs: Mixing eggs in at low speed and folding gently helps keep the cheesecake dense, not airy, which is key to that perfect creaminess.
Caramel Timing: Let your caramel cool completely before topping the cake to avoid melting your beautiful cheesecake surface!

How to Serve Gingerbread Cheesecake with Salted Caramel Recipe

A slice of layered dessert sits on a white plate with a textured pattern. The dessert has three main layers: a light brown crumbly crust at the bottom, a thick creamy middle layer that is tan and smooth with small air holes, and a dark brown, almost chocolate-like thin top layer. Some caramel sauce oozes slightly from the side of the slice onto the plate. Crumbs are scattered around the base of the slice. A fork with caramel remnants rests near the bottom of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake with Salted Caramel, festive cheesecake recipes, holiday dessert ideas, cozy winter cheesecake, easy gingerbread dessert

Garnishes

For garnishes, I love sprinkling a bit of freshly grated nutmeg or cinnamon over the caramel before serving. Toasted pecans or candied ginger pieces add a nice crunch and flair that make the dessert feel extra special when guests arrive.

Side Dishes

This cheesecake stands beautifully on its own, but I sometimes serve it alongside a scoop of vanilla bean ice cream or a simple cup of spiced mulled wine for a cozy, comforting celebration.

Creative Ways to Present

For holidays, I’ve layered this cheesecake with whipped cream rosettes and sprinkled some crushed gingersnap crumbs around the edges. Presenting it on a wooden board with rustic linens makes it look festive and inviting — perfect for sharing with family.

Make Ahead and Storage

Storing Leftovers

Leftovers? You’re in luck — this cheesecake keeps beautifully in the fridge for up to 5 days when tightly wrapped. I usually cover it with plastic wrap first, then foil to lock in moisture without sogginess.

Freezing

I’ve frozen slices wrapped individually in plastic and foil with great results. Just thaw overnight in the fridge to maintain that creamy texture. The salted caramel holds up well, though I recommend adding a fresh drizzle after thawing if desired.

Reheating

Cheesecake is best served chilled, but if you want to warm it slightly, I pop slices in the microwave for 10-15 seconds—just enough to soften the caramel for that melt-in-your-mouth feel without losing structure.

FAQs

Can I use a different cookie for the crust in this Gingerbread Cheesecake with Salted Caramel Recipe?

Absolutely! While Tate’s gingersnap cookies are my go-to for that authentic gingerbread flavor and crunch, speculoos or gingerbread house cookies can work well too. Just be sure to crush them finely and mix thoroughly with melted butter for a cohesive crust.
Why is a water bath necessary for baking this cheesecake?

The water bath helps maintain even, gentle heat around the cheesecake, which prevents cracks and creates a velvety smooth texture. Without it, you risk dry edges and a cracked surface, which lessens that homemade appeal.
Can I make the salted caramel ahead of time?

Yes! Making the salted caramel a day ahead helps it thicken to the perfect consistency. Just warm it slightly before drizzling to make it pourable and smooth.
How do I prevent my cheesecake from cracking?

Using room temperature ingredients, mixing gently especially after adding eggs, baking in a water bath, and cooling slowly with the oven door ajar all minimize cracks. Plus, don’t rush chilling the cheesecake — patience is key!

Final Thoughts

This Gingerbread Cheesecake with Salted Caramel Recipe holds a special place in my heart—it’s like the perfect hug in dessert form. The balance of spices, that creamy filling, and sweet-salty caramel topping makes it impossible not to savor every bite. Whether you’re serving it for the holidays or just want a decadent treat to satisfy your sweet tooth, I promise you’ll be thrilled with how it turns out. Give it a go and let me know if it becomes a new favorite in your kitchen too!