Gingerbread Cheesecake

380 16 servings, 1 piece (100 g) each
Recipe By
(9) 6 Reviews
Prep Time
Total Time

16 servings, 1 piece (100 g) each

What makes this Gingerbread Cheesecake so delectably delicious? Is it the ginger crust? The spiced cheesecake? Or is it the warm chocolate ganache? You’ll have to try this cheesecake and decide for yourself.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.
  • Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 min; stir. Microwave 30 sec to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.

Serving Suggestion

Glazed cheesecake can be stored in refrigerator up to 24 hours before serving. Remove from refrigerator 30 min. before serving. Let stand at room temperature until ganache is slightly softened.

Food Facts

Let cheescake cool completely before covering to refrigerate.


  • 16 servings, 1 piece (100 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (100 g) each
Calories 350
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 110mg
Sodium 270mg
Carbohydrate 28g
Dietary fibre 1g
Sugars 20g
Protein 6g
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dreamchaser |

    This is my new favourite cheesecake. I used a 10" pan and cooked for 30 min on convection - came out perfectly! The ganache topping is so easy - even down to the artistic drips down the sides. Definitely making this again and again. :)

  • nnovielli |

    This cheesecake was just okay - it tasted more like pumpkin pie cheesecake. I Even grated some fresh ginger into the mix, which helped, but this still wasn't as gingerbread-tasting as I thought. It is cheesecake however, and still is tasty. I am a huge fan of the chocolate ganache on top. I will use this for other cake toppings for sure.

  • Maryse_27 |