Name: Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 cups gingersnap crumbs (use a dry, crispy cookie); 2 tablespoons brown sugar; 6 tablespoons unsalted butter (85 grams), melted; 24 ounces full-fat, brick-style cream cheese (680 grams), softened to room temperature; 1/2 cup brown sugar (105 grams), dark preferred; 1/2 cup granulated sugar (100 grams); 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 2 tablespoons cornstarch (cornflour); 1/4 cup molasses (60 ml), not blackstrap; 2/3 cup full-fat sour cream (160 ml); 2 teaspoons vanilla extract; 3 large eggs, whisked; Boiling water (for water bath); 1/3 cup unsalted butter (75 grams), cut into cubes; 1/2 cup brown sugar (105 grams), packed, dark preferred; 1/2 cup whipping cream (120 ml) or heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup whipping cream (120 ml), cold; 2 teaspoons powdered sugar

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If you’re looking to wow your friends and family with a dessert that wraps the warmth of gingerbread spices into a luxuriously creamy cheesecake, you have to try this Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe. It’s the perfect blend of seasonal flavors and rich texture, topped with indulgent butterscotch sauce and fluffy whipped cream that turns every bite into a comforting celebration. Whether it’s the holidays or just a special treat day, this cheesecake will steal the show and have everyone asking for the recipe.

Ingredients You’ll Need

Two clear glass bowls sit side by side on a white marbled surface. The left bowl shows an unmixed collection of ingredients: two large blocks of cream-colored cream cheese, a round dark brown powder compact, some lighter brown powder, a small heap of white powder, and a small dark orange liquid spot. The right bowl shows these ingredients mostly combined into a smooth, light brown creamy mixture with some offset swirls, topped with a dollop of white soft cream and a pool of thick dark brown liquid on one side. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a key role in building those delicious layers of flavor and texture. From the crunchy spiced crust to the silky cheesecake filling and the luscious butterscotch topping, each component is simple yet essential in creating this unforgettable dessert.

Gingersnap Crust: 2 cups gingersnap crumbs – for that perfect crunchy base with a spicy kick.
Brown sugar for crust: 2 tablespoons – adds just the right depth of sweetness to bind the crust.
Unsalted butter: 6 tablespoons melted – ensures the crust holds together beautifully and adds richness.
Cream cheese: 24 ounces, brick-style and softened – the creamy star of the cheesecake.
Brown sugar for filling: 1/2 cup dark – brings warmth and sweetness to the cheesecake’s heart.
Granulated sugar: 1/2 cup – balances the depth of the spices and molasses.
Ground ginger: 2 teaspoons – the signature spicy spice of gingerbread in the filling.
Cinnamon: 1 teaspoon – adds cozy warmth and depth.
Ground nutmeg: 1/4 teaspoon – for subtle aromatic notes.
Ground cloves: 1/8 teaspoon – a pinch for complexity and tradition.
Cornstarch: 2 tablespoons – helps the cheesecake set perfectly without cracking.
Molasses: 1/4 cup (not blackstrap) – the rich, slightly smoky sweetness that defines gingerbread.
Sour cream: 2/3 cup full fat – adds moisture and a slight tang to balance sweetness.
Vanilla extract: 2 teaspoons – to round out all the spices with its mellow aroma.
Eggs: 3 large, whisked – the binding agent that gives the cheesecake its structure.
Boiling water: for the water bath – crucial for baking the cheesecake evenly and gently.
Butterscotch Sauce ingredients: butter, brown sugar, whipping cream, vanilla extract, salt – these simple ingredients transform into a decadent sauce that perfectly complements the cheesecake.
Whipped Cream ingredients: whipping cream and powdered sugar – to finish with a light and creamy touch.

How to Make Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. Wrapping the pan securely with an oven bag and several layers of aluminum foil is a clever trick to protect the cheesecake from water during baking. Crush 2 cups of dry, crispy gingersnap cookies until fine, then mix them with the brown sugar and melted butter until the texture feels like damp sand. Press this mixture firmly into the pan’s base and bake for 10 minutes. This crust sets a flavorful foundation that’s both crunchy and fragrant with ginger.

Step 2: Make the Cheesecake Filling

While the crust bakes, beat the cream cheese along with the sugars and spices until smooth and creamy. Adding the molasses, sour cream, and vanilla extract next builds layers of flavor that perfectly mimic the comforting notes of gingerbread. Gradually incorporate the whisked eggs with the mixer on low speed to keep the texture silky. Pour the filling over the warm crust once it’s cooled slightly, then place the pan inside a larger roasting pan filled partially with boiling water to create a gentle water bath. Bake uncovered for 50 to 60 minutes until the cheesecake is just set but still has a slight wobble.

Step 3: Cool and Chill

Cooling is critical for the perfect cheesecake texture. Open the oven door after baking and let the cheesecake cool gradually for 20 minutes, then transfer it to room temperature. Cover it with foil and refrigerate for at least 6 hours or overnight to let the flavors meld and the texture firm up beautifully.

Step 4: Prepare the Butterscotch Sauce and Whipped Cream

For the sauce, melt butter and brown sugar together gently, then add cream, simmering until thick and glossy. Stir in vanilla and salt to finish. Whip the cream with powdered sugar separately to peaks for a light and airy topping. These elements add richness and balance, enhancing each bite of the Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe.

How to Serve Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe

A slice of creamy light brown cheesecake with a darker brown crust sits on a white plate on a white marbled surface. The cheesecake has a smooth texture with a thick layer of caramel sauce dripping down one side. On top, there is a dollop of white whipped cream and a star-shaped brown cookie with small white icing dots. A small piece of the cheesecake with caramel sauce is placed next to the main slice. In the blurred background, there are red berries and green leaves adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your dessert table shine, garnish the cheesecake with delicate rosettes of whipped cream piped around the edges and, if you like, small gingerbread cookies as festive decorations. These finishing touches add charm and extra texture, inviting everyone to dig in.

Side Dishes

This gingerbread cheesecake pairs wonderfully with simple accompaniments like fresh berries or a lightly spiced fruit compote to cut through the rich sweetness. A warm cup of spiced tea or mulled cider also enhances the cozy flavors and makes the eating experience even more special.

Creative Ways to Present

Try serving individual slices with a generous drizzle of homemade butterscotch sauce or swirl some sauce inside glass dessert cups layered with crumbled gingersnap cookies and whipped cream for an elegant twist. Another fun idea is to serve mini cheesecakes in jars topped with all the trimmings for effortless presentation at a party.

Make Ahead and Storage

Storing Leftovers

Once cooled and covered, store your gingerbread cheesecake in an airtight container in the refrigerator for up to 5 days. This keeps the texture luscious and flavors bright, perfect for enjoying over several days or for guests who want seconds.

Freezing

This cheesecake freezes well when wrapped tightly with plastic wrap and foil to avoid freezer burn. Freeze for up to a month, then thaw overnight in the fridge before serving. The texture might be slightly denser but still absolutely delicious.

Reheating

Cheesecake is best served cold, so avoid reheating slices. If you prefer a slightly softer texture, let the slice sit at room temperature for 10-15 minutes before serving. The butterscotch sauce can be gently warmed separately on the stove or in the microwave for pouring.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While gingersnap cookies provide the signature spice, you can substitute graham cracker crumbs or even digestive biscuits if you prefer a milder, buttery base. Just adjust the spices in the filling if you want to keep those gingerbread notes strong.

Is it necessary to use a water bath for baking?

A water bath is highly recommended because it creates a moist, gentle heat environment that prevents cracks and ensures your cheesecake bakes evenly, giving it that perfect creamy texture.

What kind of molasses should I use?

This recipe calls for cooking molasses or fancy molasses, which is sweeter and milder. Avoid blackstrap molasses, as its strong, bitter flavor can overpower the delicate cheesecake filling.

Can I make this cheesecake dairy-free or vegan?

This version relies on full-fat dairy for its luscious texture, so making it dairy-free or vegan would require ingredient substitutions and testing. However, you could experiment with vegan cream cheese and coconut cream, but expect some changes in texture and flavor.

How do I avoid cracks on top of the cheesecake?

Using room temperature ingredients, mixing gently to avoid excess air, and baking in a water bath are the best ways to avoid cracks. Also, letting the cheesecake cool slowly in the oven with the door ajar helps prevent sudden temperature changes that cause cracking.

Final Thoughts

There’s something truly magical about the way the spices in this Gingerbread Cheesecake with Butterscotch Sauce and Whipped Cream Recipe come together with creamy richness and sweet butterscotch to create a dessert that’s both comforting and elegant. It’s a showstopper you’ll want to make again and again, whether for holidays or cozy weekend indulgences. I can’t wait for you to experience the joy this cheesecake brings – your taste buds will thank you!