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    Home » DESSERTS & BAKING

    Gingerbread Cheesecake with Caramel Sauce

    Published: December 9, 2021 · Updated: October 9, 2022 by Ieva · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    Don’t fancy a Christmas Pudding this year? Why not try something slightly different but just as Christmassy?! We love Gingerbread Cheesecake around the festive period. With a bit of heat from the gingernut biscuit base and spices in the filling, this is a wonderfully creamy and warming dessert! And what better way to serve this festive cheesecake than with a sweet caramel sauce?

    Take Me To:
    • Alternative Christmas Dessert?
    • Ingredients and Substitutes
    • Why Is My Tin Wrapped in Foil?
    • Method: How to Make Gingerbread Cheesecake?
      • Make Ginger Biscuit Base
      • Make The Filling
      • Bake and Cool
      • Make The Caramel Sauce
    • How To Store Gingerbread Cheesecake?
    • Other Alternative Christmas Desserts
    • Recipe Card

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    Alternative Christmas Dessert?

    Over the recent years, I have seen many recipes for Christmas Pudding Cheesecake. As much as I love Christmas Pudding, cheesecake will always get my vote when it comes to dessert.

    I know a few people who absolutely detest Christmas Pudding though, so it made me think about what other winter flavours could be put into a Christmas Cheesecake. Seb’s immediate suggestion was: ‘Gingerbread Latte!’ (not surprisingly that’s his choice of a coffee flavour over the festive period). So I started experimenting with spices and ginger and caramel and here’s my final result – our Gingerbread Cheesecake with Caramel Sauce.

    Gingerbread cheesecake decorated with caramel sauce and stem ginger slices on a wooden chopping board.

    Ingredients and Substitutes

    Don’t be disheartened by a long ingredients list for this gingerbread cheesecake recipe. We assure you, they are all widely available inexpensive ingredients that you will find in your local supermarkets or even your own home. You will need:

    • butter: unsalted.
    • gingernut biscuits: also known as gingersnap biscuits in the US. Alternatively, make a digestive biscuit or a graham cracker crust! But cheesecake with ginger biscuit base tastes extra festive!
    • cream cheese: at room temperature and ideally, full fat.
    • Greek yoghurt: or another thick and creamy type of yoghurt. At room temperature too.
    • caster sugar: can be replaced with white granulated sugar, but make sure to beat the mixture for a little longer to make sure sugar granules dissolve.
    • plain flour: also known as all-purpose flour.
    • zest from one orange.
    • spices: ground cinnamon, ground ginger and mixed spice.
    • eggs: small in the UK, medium in the US.
    • brown sugar: we used light brown sugar, but you may use dark sugar for the deeper-coloured caramel with more molasses flavour.
    • double cream: also known as heavy cream.
    • ball of stem ginger: thinly sliced (optional).

    NOTE: This Cheesecake is deliberately made using less sugar so that we can pair it with caramel without making it overly sweet. If you are not making the caramel sauce and you have a very sweet tooth, you may want to increase the sugar.

    I have also opted to use Greek yoghurt instead of traditional double/ heavy cream or sour cream/ creme fraiche. Whilst still really rich, yoghurt lightens the cheesecake a bit, whilst still retaining all the creaminess you’d expect.

    A knife going into the gingerbread cheesecake to cut the first slice.

    Why Is My Tin Wrapped in Foil?

    I cook my cheesecake in a water bath (bain-marie) in order to prevent it from cracking (I know some say it’s a myth, but it is what works for me!). The foil stops the water from sipping into the cheesecake. The water that surrounds your cheesecake creates a moist and steamy atmosphere that keeps the cake from drying out and, therefore, cracking. Here are the main things to know about bain-marie for your cheesecake:

    • Use hot water. This will ensure the temperature in your pre-heated oven doesn’t drop too much and the cheesecake will bake at the right temperature from the start.
    • Don’t overfill the tray with water, you don’t want it to splash into the cheesecake when it comes to the boiling point in the oven.
    • Make sure you wrap your cheesecake tin with foil high enough up the sides and ensure your foil doesn’t tear. You really don’t want any water seeping in (and most springform cake tins aren’t exactly leak-proof). I highly recommend Kirkland Signature Foil (the price may look steep, but it’s 200m of foil!)

    For other tips and tricks on how to bake a perfect cheesecake, have a look at How To Prevent Cheesecake from Cracking?

    Cheesecake tin wrapped in foil in a roasting tray halfway filled with water.

    Method: How to Make Gingerbread Cheesecake?

    Grease the bottom and sides of an 18cm (7in) springform cake tin with butter. Line the base with a circle of baking paper. Preheat the oven to 140°C Fan.

    Make Ginger Biscuit Base

    Crush the gingernut biscuits to fine crumbs in a food processor (we love Kenwood) or with the end of a rolling pin. Melt the butter over low heat in a small saucepan (or in a microwave). Once melted, pour it into the crushed biscuits and stir to combine. Press a thin layer of the mixture into the base of the tin. Using your fingers, press the remaining buttery biscuit mixture up the sides and pop it in the fridge to chill for 20 minutes.

    Make The Filling

    Using an electric mixer, beat the cream cheese, Greek yoghurt, spices, flour and sugar for approx 2 minutes. The mixture should become thin, then thicken again slightly.

    Gently whisk in the eggs (don’t over-whisk at this stage, or your cheesecake may crack). Stir in the orange zest.

    Wrap the tin of the cheesecake with foil, so that the base is fully covered and the foil goes up ¾ up the sides of the tin. Place the tin in a baking tray with higher rims (we will use it as a water bath).

    Ginger biscuit base in a springform tin.
    Cheesecake filling ingredients in a metal bowl.

    Bake and Cool

    Pour the filling over the ginger biscuit base. Pour 2cm of boiling water into the tin around the cheesecake. Bake for 35 minutes until the sides are set but the middle 6-7 cm are still wobbly.

    Turn the oven off and leave the cheesecake in the oven to slowly cool and finish cooking in the residual heat for 1 hour. Then open the oven door halfway and leave it like that for another hour. Finally, take it out of the oven and cool it down to room temperature (you can take it out of the water bath at this point. Finally, cover well with cling film and chill in the fridge for at least 6 hours, or ideally overnight.

    Make The Caramel Sauce

    30 minutes before serving, make the caramel sauce by melting the butter and brown sugar in a small saucepan over low heat. When the sugar dissolves, add the double cream, turn up the heat and stir. Once the mixture comes to a boil, reduce the heat and cook for 3-4 minutes until thickened slightly. Leave it to cool down for 20 minutes.

    Drizzle the caramel sauce over the top of the chilled gingerbread cheesecake and decorate it with thinly sliced stem ginger. Alternatively, you can chill the caramel until thicker and then pipe it into decorative shapes. Unclip the cheesecake from the tin and slice into portions!

    A half eaten slice of gingerbread cheesecake with caramel sauce on a small white plate and a dessert from on it.

    How To Store Gingerbread Cheesecake?

    Store the cheesecake in the fridge with an upsidown bowl on it to prevent it from absorbing any other smells form the fridge. It also helps to prevent from the surface drying out and forming the crust. Decorate the cheesecake with caramel not long before serving.

    If you wish, you can freeze slices of cheesecake (without caramel sauce). Simply arrange slices of cheesecake onto a flat board and place it in the freezer for approx 1 hour to firm up. Once the cheesecake is solid, wrap each slice individually in clingfilm and store in airtight containers in the freezer for up to 3 months.


    Other Alternative Christmas Desserts

    For other Christmas desserts, have a look at our favourites below:

    • White Chocolate and Cranberry Macarons
    • Lime & Passionfruit Charlotte Royale
    • Christmas Chai-Spiced Panna Cotta
    • Galette Des Rois

    Recipe Card

    A slice of gingerbread cheesecake being cut.

    Gingerbread Cheesecake with Caramel Sauce

    Don't fancy a Christmas Pudding this year? Why not try something slightly different but just as Christmassy?! We love our Gingerbread Cheesecake around the festive period. With a bit of heat from the gingernut biscuit base and spices in the filling, this is a wonderfully creamy and warming dessert! Served with a sweet caramel sauce, it is a real treat!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Cooling Time: 10 hours hrs
    Course Dessert
    Cuisine Christmas
    Servings 8 portions
    Calories 356 kcal

    Equipment

    • 18cm (7in) springform cake tin

    Ingredients
     
     

    For the Base:

    • 70 g butter
    • 200 g gingernut (gingersnap) biscuits

    For the Filling:

    • 200 g cream cheese room temperature
    • 200 g Greek yoghurt room temperature
    • 75 g caster sugar
    • 10 g plain flour
    • zest from one orange
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon mixed spice
    • 2 small eggs

    For the Sauce:

    • 25 g butter
    • 30 g brown sugar
    • 30 ml double cream
    • 1 ball of stem ginger thin slices (optional)

    Instructions
     

    • Grease the bottom and sides of an 18cm (7in) springform cake tin with butter. Line the base with a circle of baking paper. Preheat the oven to 140°C Fan.
    • Crush the gingernut biscuits to fine crumbs in a food processor or with the end of a rolling pin. Melt the butter over low heat in a small saucepan (or in a microwave). Once melted, pour it into the crushed biscuits and stir to combine. Press a thin layer of the mixture into the base of the tin. Using your fingers, press the remaining buttery biscuit mixture up the sides and pop in the fridge to chill for 20 minutes.
    • Using an electric mixer, beat the cream cheese, Greek yoghurt, spices, flour and sugar for approx 2 minutes. The mixture should become thin, then thicken again slightly.
    • Gently whisk in the eggs (don't overwhisk at this stage, or your cheesecake may crack). Stir in the orange zest.
    • Wrap the tin of the cheesecake with foil, so that the base is fully covered and foil goes up ¾ up the sides of the tin. Place the tin in a baking tray with higher rims (we will use it as a water bath).
    • Pour the filling over the gingernut biscuit base. Pour 2cm of boiling water into the tin around the cheesecake. Bake for 35 minutes until the sides are set but the middle 6-7 cm are still wobbly.
    • Turn the oven off and leave the cheesecake in the oven to slowly cool and finish cooking in the residual heat for 1 hour. Then open the oven door halfway and leave it like that for another hour. Finally, take it out of the oven and cool down to room temperature (you can take it out of the water bath at this point. Finally, cover well with cling film and chill in the fridge for at least 6 hours, or ideally overnight.
    • 30 minutes before serving, make the caramel sauce by melting the butter and brown sugar in a small saucepan over low heat. When the sugar dissolves, add the double cream, turn up the heat and stir. Once the mixture comes to a boil, reduce the heat and cook for 3-4 minutes until thickened slightly. Leave it to cool down for 20 minutes.
    • Drizzle the sauce over the top of the chilled cheesecake and decorate with thinly sliced stem ginger. Unclip from the tin and cut into portions!

    Nutrition

    Calories: 356kcalCarbohydrates: 33gProtein: 5gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 98mgSodium: 268mgPotassium: 95mgFiber: 1gSugar: 22gVitamin A: 702IUVitamin C: 1mgCalcium: 57mgIron: 1mg
    Keyword Cheesecake with Caramel Sauce, Cheesecake With Ginger Biscuit Base, Gingerbread Cheesecake, Gingerbread Cheesecake Recipe
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Glenda

      September 23, 2022 at 9:21 am

      5 stars
      I love Fall spiced cheesecakes and this is one of the best I’ve ever eaten. The texture is lovely and all the warm gingery cinnamon notes against the touch of citrus was scrumptious!

      Reply
      • Ieva

        September 24, 2022 at 7:15 am

        Thanks, Glenda! So glad you enjoyed this recipe 🙂 We normally associate these spices with Christmas, but I can see how they are actually very autumnal 🙂

        Reply
    2. Katherine

      October 13, 2022 at 10:21 am

      5 stars
      The Fall flavors in this cheesecake are incredible!

      Reply
      • Ieva

        October 13, 2022 at 2:59 pm

        Thanks, Katherine! 💗

        Reply
    3. Kate

      November 08, 2022 at 6:01 pm

      5 stars
      What a gorgeous idea – the gingerbread spices work so well in a cheesecake and the biscuit base is totally delicious!

      Reply
    4. kushigalu

      November 16, 2022 at 5:24 pm

      5 stars
      Love the combination of flavors in this cheesecake recipe. Perfect holiday treat.

      Reply
    5. Dannii

      December 26, 2022 at 7:28 am

      5 stars
      All my favourite flavours in a cheesecake. Delicious.

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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