Gingerbread Peanut Butter Cheesecake Recipe

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Gingerbread Peanut Butter Cheesecake

Yield 12

Author Sweet Temptations

Prep time

20 Min

Cook time

50 Min

Chill Time

4 Hour

Total time

5 H & 10 M

Gingerbread Peanut Butter Cheesecake is the kind of dessert that feels like the holidays in every bite—creamy, cozy, and just a little bit extra. It starts with a buttery gingerbread cookie crust that brings that classic warm spice flavor (hello cinnamon, ginger, and nutmeg), then gets topped with a rich, silky cheesecake filling that’s swirled with creamy peanut butter for a sweet-and-salty twist.

Baked until set with a soft, slightly jiggly center, this cheesecake chills into the perfect sliceable texture—smooth, dense, and totally crave-worthy. The sour cream adds a subtle tang that balances the sweetness, while the gingerbread spices keep the flavor festive without being overpowering.

Finish it off with mini gingerbread man cookies around the edge (and a little whipped cream if you’re feeling fancy), and you’ve got a show-stopping dessert that’s perfect for Christmas parties, winter birthdays, or any time you want a dessert that gets people talking.

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Ingredients

For the Crust

• 1 ½ cups gingerbread cookie crumbs
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 2 (8 oz) packages Philadelphia cream cheese, softened
• ½ cup creamy peanut butter
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/3 cup sour cream

For the Topping

• 5-10 mini gingerbread man cookies (store-bought or homemade)

Instructions

Preheat the Oven

1. Preheat your oven to 325°F (160°C).

Make the Crust

1. In a medium bowl, mix the gingerbread cookie crumbs, melted butter, and brown sugar until combined.
2. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling

1. In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat until smooth and creamy using an electric mixer.
2. Gradually add the brown sugar and continue beating until well blended.
3. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
4. Stir in the ground ginger, cinnamon, nutmeg, and sour cream until fully incorporated.

Bake the Cheesecake

1. Pour the filling over the cooled crust in the springform pan.
2. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill

1. Remove from the oven and let the cheesecake cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, until it’s fully set.

Decorate the Cheesecake

1. Once chilled, remove the cheesecake from the springform pan.
2. Top the cheesecake with mini gingerbread man cookies arranged around the edges.
3. Optionally, you can add some whipped cream around the gingerbread men for extra flair.

Serve

1. Slice and serve chilled. Enjoy your delightful Gingerbread Peanut Butter Cheesecake

Notes

• Use Room-Temp Ingredients: For the smoothest filling, make sure the cream cheese (and eggs) are at room temperature before mixing—this helps prevent lumps.
• Don’t Overmix After Adding Eggs: Mix on low and stop as soon as the eggs are incorporated to avoid adding too much air (which can cause cracks).
• Cooling Tip To Prevent Cracks: Let the cheesecake cool in the turned-off oven with the door cracked for 1 hour, then cool fully before chilling.
• Chill For Best Results: Cheesecake slices cleanest after overnight chilling (at least 4 hours minimum).
• Pan Prep / Leak Prevention: If using a water bath, wrap the springform pan in 2 layers of foil to prevent leaks. (Optional, but helpful for extra creamy texture.)
• Cookie Topping Timing: Add the mini gingerbread cookies right before serving if you want them to stay crisp (they can soften in the fridge).
• Storage: Store covered in the fridge for up to 4–5 days.

Nutrition Facts

Calories

397

Fat

32 g

Sat. Fat

16 g

Carbs

23 g

Fiber

1 g

Net carbs

22 g

Sugar

15 g

Protein

7 g

Sodium

232 mg

Cholesterol

109 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Gingerbread Peanut Butter Cheesecake Recipe