Gingerbread Cheesecake Gingernut Base (Printable)

A spiced cheesecake with a crunchy gingernut biscuit base and smooth gingerbread-flavored filling.

# What You Need:

→ Base

01 - 10.5 oz gingernut biscuits
02 - 3.5 oz unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz full-fat cream cheese, at room temperature
04 - 5.3 oz light brown sugar
05 - 3 large eggs
06 - 7 fl oz sour cream
07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon ground ginger
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground cloves
12 - 1/4 teaspoon salt
13 - 2 tablespoons dark molasses or treacle
14 - 1 teaspoon vanilla extract

→ Topping (optional)

15 - 7 fl oz double cream, whipped
16 - Mini gingernut cookies or crushed gingernuts, for garnish

# How To Make:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush gingernut biscuits into fine crumbs using a food processor or sealed bag and rolling pin. Combine with melted butter until fully mixed.
03 - Press crumb mixture firmly into the base of the prepared pan. Refrigerate while preparing the filling.
04 - In a large bowl, beat cream cheese and brown sugar until smooth and creamy.
05 - Add eggs one at a time, beating well after each addition.
06 - Add sour cream, flour, ground ginger, cinnamon, nutmeg, cloves, salt, molasses, and vanilla extract. Mix until just combined.
07 - Pour filling onto chilled base and tap pan gently to release air bubbles.
08 - Bake for 55 to 65 minutes until edges are set but center remains slightly wobbly.
09 - Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour to prevent cracking.
10 - Refrigerate for at least 4 hours or overnight until fully set.
11 - Before serving, spread or pipe whipped cream over cheesecake and garnish with mini gingernut cookies or crushed gingernuts.

# Expert Tips:

01 -
  • The crunchy gingernut base gives you that satisfying bite every time your fork hits the plate.
  • It tastes like something you'd only find at a fancy bakery, but you made it in your own kitchen.
  • The spices are warm and comforting without ever being too intense or overpowering.
02 -
  • The wobble in the center is not a sign of failure—it's a sign of a creamy, perfect cheesecake; overbaking it will make it crack and taste dense.
  • Room temperature ingredients are not optional here; they mix smoothly and bake evenly, which is the difference between a great cheesecake and a mediocre one.
  • The slow cooling in the oven is the secret weapon that prevents those ugly cracks on top; I learned this the hard way after three cracked cheesecakes in a row.
03 -
  • Use a water bath if your oven has hot spots or if you've had cheesecake cracks before—wrap your tin in foil, place it in a larger roasting pan, and pour hot water halfway up the sides during baking for the most even, creamy result.
  • Invest in fresh spices if you can; if your cinnamon or ginger smell faded, the entire cheesecake will taste muted, so check them before you start.

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