Name: Gingerbread Cheesecake with Salted Caramel Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 10 h
Cuisine: American
Ingredients: 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (about 2 full bags of cookies, finely crushed); 6 tablespoons unsalted butter, melted; 24 ounces 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 teaspoon pure vanilla extract; 1/3 cup molasses (not blackstrap); 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1/4 teaspoon ground nutmeg; 4 large eggs, room temperature; 1 cup white granulated sugar; 4 tablespoons unsalted butter, room temperature and cubed; 1/2 cup heavy cream, room temperature; 1 teaspoon salt

Jump to Recipe· 4.4 from 67 reviews

If you’re looking for a show-stopping dessert that blends cozy holiday flavors with a rich, creamy texture, I’ve got just the thing for you. This Gingerbread Cheesecake with Salted Caramel Recipe is one of my all-time favorites—and I absolutely love how it turns out every single time. It’s that perfect fusion of spicy, sweet gingerbread and velvety cheesecake, topped with a decadent salted caramel sauce that will have everyone asking for seconds. Stick with me and I’ll walk you through the entire process to make sure your cheesecake comes out flawless and unforgettable.

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Why You’ll Love This Recipe

Perfect Holiday Flavor: The blend of ginger, cinnamon, and molasses gives this cheesecake a warm, festive taste that’s irresistible.
Creamy, Silky Texture: Thanks to the sour cream and heavy cream, the cheesecake is super smooth and melts in your mouth.
That Salted Caramel Kick: The homemade salted caramel topping adds just the right balance of sweet and salty to make everything pop.
Beginner-Friendly Steps: Even if you’re new to cheesecakes, my tips and tricks will help you master this dessert like a pro.

Gingerbread Cheesecake with Salted Caramel Recipe - Recipe Step

Ingredients You’ll Need

All of these ingredients work together to build layers of flavor, from the crunch of the gingersnap crust to the spicy richness of the cheesecake filling. I recommend sourcing good-quality molasses and fresh spices for maximum taste—you’ll notice the difference.

Gingerbread Cheesecake with Salted Caramel Recipe - Ingredients

Tate’s Bake Shop Gingersnap Cookies: I love using these because their crispness makes a sturdy, flavorful crust without extra work.
Unsalted Butter: Melted butter binds the gingersnap crumbs perfectly and keeps the crust tender yet firm.
Cream Cheese: Room temperature is key here for smooth mixing and a creamy cheesecake texture.
White Granulated Sugar: The backbone of sweetness that balances the spices and tangy cream cheese.
Sour Cream: Adds tang and richness, making the cheesecake less dense and more velvety.
Heavy Cream: Boosts creaminess both in the cheesecake and in the salted caramel topping.
Pure Vanilla Extract: Enhances all the flavors with a warm, sweet undertone.
Molasses: I use regular molasses, never blackstrap, to achieve that deep gingerbread flavor without bitterness.
Ground Cinnamon, Ginger, and Nutmeg: Fresh spices always drive home that classic gingerbread spice profile.
Large Eggs: Room temperature eggs help create a stable, luscious texture when baked.
Salt (for caramel): Just a teaspoon to balance all the buttery sweet notes in the caramel sauce.

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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 love that this Gingerbread Cheesecake with Salted Caramel Recipe is flexible enough for you to make it your own. I sometimes switch up the crust or toppings depending on the season or occasion—feel free to experiment!

Crust Variation: I’ve swapped the gingersnap crust for a classic graham cracker one sprinkled with extra cinnamon for a subtler spice kick.
Dairy-Free Option: For friends with dietary restrictions, replacing cream cheese with a plant-based alternative and using coconut cream can work, though expect a different texture.
Extra Spice: When I’m craving a bolder gingerbread flavor, I add a pinch more ginger and a splash of ground cloves—it really turns up the holiday cheer.
Caramel Twist: Sometimes I swirl in some bourbon or espresso to the salted caramel for a grown-up twist; just use sparingly and taste as you go.

How to Make Gingerbread Cheesecake with Salted Caramel Recipe

Step 1: Prep and Bake That Gorgeous Gingersnap Crust

First, preheat your oven to 325°F and prepare your springform pan by spraying it with nonstick spray and lining the bottom with parchment paper. Trust me, this makes releasing the cheesecake effortless later. Then, pulse Tate’s Bake Shop gingersnap cookies in your food processor until they’re nice and fine, almost like sand. Stir in the melted butter with a fork until every crumb is coated. Press this mixture firmly up the sides and across the bottom of your pan—using the bottom of a measuring cup helps you get a smooth, compact crust that won’t crumble when you slice. Bake for about 14 minutes to set it. This step sets the foundation and you’ll start to smell the festive spices almost instantly.

Step 2: Whip Up That Dreamy Gingerbread Cheesecake Filling

When I first tried this recipe, the filling was the part I worried about—getting it smooth without lumps. Here’s the secret: make sure your cream cheese (and other dairy ingredients) are completely at room temperature. Beat the cream cheese and sugar on high speed for a solid 2 minutes—that’s key for smoothness. Then, add in your sour cream, heavy cream, vanilla, molasses, and spices. Mix on medium until silky. Now, reduce the mixer speed and add eggs one at a time to prevent overmixing which can cause cracks. Finish by folding any streaks with a spatula. Pour this luscious batter gently over your baked crust.

Step 3: Master the Water Bath for Perfect Baking

The water bath is my favorite trick to get cheesecake edges set without drying out the center or cracking the surface. Place your springform pan inside a larger cake pan or wrap it tightly in foil, then add hot water halfway up the sides. This setup keeps the oven moist and bakes the cheesecake evenly. Bake at 325°F for 70-80 minutes until the edges are set, but the center still jiggles just a touch when you gently shake the pan. After baking, don’t rush cooling—leave the oven door cracked and let it sit for 30 minutes, then cool on a rack, and chill overnight. Patience here really pays off with texture and flavor.

Step 4: Make That Irresistible Salted Caramel Sauce

While the cheesecake chills, it’s caramel time! Heat white sugar in a saucepan and whisk constantly—this part can feel intense because the sugar clumps then melts quickly, but stay with it. When the syrup turns an amber color (this happens fast, less than 30 seconds), remove from heat and whisk in cubed butter carefully, it will bubble up a lot—this reaction is normal! Warm your heavy cream separately, then slowly whisk it in along with salt and vanilla. Pour this into a container to cool completely. This homemade salted caramel is what sets this recipe apart in the best way.

Step 5: Assemble and Serve Like a Pro

Remove the sides of the springform once the cheesecake is fully chilled. Gently pour half the caramel over the top—you don’t want to drown the flavors, just a lovely glossy layer that compliments each bite. If the caramel is thick, heat it for 10-15 seconds to make it pourable. Trust me, this finishing touch is worth every extra second of effort.

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Pro Tips for Making Gingerbread Cheesecake with Salted Caramel Recipe

Room Temperature is Key: Always bring your dairy and eggs to room temp before mixing to prevent lumps and cracking.
Use a Water Bath: This moist baking technique prevents cracking and ensures a silky cheesecake texture every time.
Don’t Overbake: Aim for slight jiggle in the center at the end of baking for perfect doneness after cooling.
Cool Slowly: Let the cheesecake cool in the oven with the door ajar to avoid sudden temperature changes and cracks.

How to Serve Gingerbread Cheesecake with Salted Caramel Recipe

Gingerbread Cheesecake with Salted Caramel Recipe - Serving

Garnishes

I love to keep the garnishes simple but impactful—some toasted chopped pecans sprinkled on top add a lovely crunch and nutty flavor, while a dollop of lightly whipped cream balances the richness beautifully. If you want a festive touch, a few crystallized ginger slices or a dusting of cinnamon can make it extra charming.

Side Dishes

Pair this cheesecake with a warm spiced apple cider or a cup of freshly brewed coffee to complement those gingerbread spices. If you’re serving a full meal, simple roasted root vegetables or a fresh winter salad with citrus vinaigrette provide a nice contrast to this rich dessert.

Creative Ways to Present

For special occasions, I sometimes plate individual slices with a drizzle of extra salted caramel and a sprig of fresh rosemary or thyme for an elegant aroma and appearance. You can also serve in small mason jars layered with crushed gingersnaps and caramel for a fun twist on cheesecake parfaits.

Make Ahead and Storage

Storing Leftovers

Once sliced, I keep any leftovers tightly covered in the refrigerator to prevent the cheesecake from drying out or absorbing other fridge odors. It holds up beautifully for 4-5 days, which means you can enjoy this treat all week without rushing.

Freezing

I’ve frozen this cheesecake successfully by wrapping it tightly in plastic wrap and then foil to protect from freezer burn. When you’re ready to enjoy, thaw in the fridge overnight and refresh the salted caramel topping before serving for a fresh taste.

Reheating

I prefer eating this cheesecake chilled, but if you want to warm a slice, let it come to room temperature for about 20 minutes or microwave it in short 10-second intervals to keep the texture intact without melting the caramel topping.

FAQs

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

Absolutely! While gingersnap cookies provide that signature spice, graham crackers or vanilla wafers can also work nicely. Just be sure to add enough melted butter to hold the crust together well.
Why is a water bath important for this cheesecake?

The water bath helps regulate the oven’s humidity, preventing the cheesecake from drying out or cracking. It ensures a smooth, creamy texture that’s essential for a cheesecake with such rich ingredients.
Can I make the salted caramel ahead of time?

Yes! The salted caramel sauce can be made days in advance and stored in the fridge. Just warm it gently before drizzling over the chilled cheesecake to get it nice and pourable.
How do I prevent cracks in my cheesecake?

Cracks usually happen due to overmixing or sudden temperature changes. Mix on low speed when adding eggs, avoid overbaking, and cool the cheesecake slowly in the oven with the door cracked to minimize cracks.
Can this cheesecake be made gluten-free?

Yes! Substitute gluten-free ginger snap cookies or make your own gluten-free crust. The filling and caramel are naturally gluten-free, making this dessert suitable for gluten-sensitive friends.

Final Thoughts

This Gingerbread Cheesecake with Salted Caramel Recipe has become a holiday staple in my house, and I’m so excited to pass it along to you. From the crunchy spiced crust to the smooth, rich filling and finally that luscious salted caramel topping, it’s a dessert that’s truly worth the time and care it takes to make. I promise, once you try it, your family and guests will be begging you to bake this year after year. Give it a go—you won’t regret a single bite!