Gingerbread Cheesecake with Spiced Mousse Recipe

If you’re craving a dessert that combines the cozy warmth of gingerbread with the rich creaminess of cheesecake, then you’re in for a real treat with this Gingerbread Cheesecake with Spiced Mousse Recipe. It’s the kind of dessert that feels like a big, delicious hug—perfect for holidays or any time you want to impress without stress. I absolutely love how this cheesecake balances spiced flavors in both the dense filling and the light, airy mousse topping. Keep reading, and I promise you’ll want to make this soon!

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Ingredients You’ll Need

I love how the ingredients in this Gingerbread Cheesecake with Spiced Mousse Recipe complement each other. The buttery shortbread crumbs form a sturdy base, while the mix of spices in both the cheesecake and the mousse layers brings that warm, inviting flavor. When shopping, look for fresh ground spices and quality molasses—it makes all the difference.

• Walkers shortbread crumbs: These add a rich, buttery base that holds the crust together perfectly.
• Sugar: Just a touch in the crust to balance flavors.
• Cinnamon: Both in the crust and filling for warmth and aroma.
• Butter: Melted and mixed into the crumbs to create a cohesive crust.
• Cream cheese: Make sure it’s softened for smooth mixing.
• Light brown sugar: Adds moisture and a subtle molasses flavor depth.
• All-purpose flour: Helps give the cheesecake structure without toughness.
• Sour cream: This keeps the cheesecake creamy and adds a mild tang.
• Molasses: The soul of the gingerbread flavor—don’t skimp!
• Vanilla extract: Balances the spices with fragrant sweetness.
• Ground ginger, nutmeg, cloves: The essential gingerbread spices, they warm up every bite.
• Eggs: For binding the cheesecake and helping it set.
• Heavy whipping cream: Used twice—for the spiced mousse topping and for decoration.
• Powdered sugar: Sweetens the mousse and whipped cream without graininess.

Variations

Whenever I make this Gingerbread Cheesecake with Spiced Mousse Recipe, I like to experiment a little depending on the season or my mood. You can totally tweak the spices or swap out molasses for maple syrup if you prefer a lighter sweetness.

• Gluten-Free Crust: Try substituting gluten-free graham cracker crumbs for the shortbread for a gluten-free version—I’ve done this and it’s just as delicious!
• Spice Mix: Increase the ginger and cinnamon if you want a spicier punch, or tone it down for a milder cheesecake.
• Vegan Adaptation: Though I haven’t perfected a vegan mousse yet, swapping cream cheese and sour cream for plant-based alternatives is a fun challenge.

How to Make Gingerbread Cheesecake with Spiced Mousse Recipe

Step 1: Prepare and Bake the Perfect Shortbread Crust

First things first, preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides—this step ensures your cheesecake will come out cleanly. Then mix the Walkers shortbread crumbs, sugar, cinnamon, and melted butter until evenly combined. Press this mixture firmly onto the bottom and up the sides of your pan. Don’t be shy—pack it in well to prevent cracks later. Bake the crust for 10 minutes and let it cool while you prepare the filling. Pro tip: wrap the outside of the pan with foil to protect it from water in the water bath later on.

Step 2: Whip Up the Lusciously Spiced Cheesecake Filling

Lower your oven to 300°F (148°C). In a large bowl, combine the softened cream cheese, brown sugar, and flour. Use your mixer on low speed—I learned early that mixing too fast incorporates air, which causes cracks in the cheesecake. Scrape down the bowl sides to keep everything smooth. Then add in sour cream, molasses, vanilla, and all your spices: ginger, cinnamon, nutmeg, and cloves. Mix just until combined. Now beat in the eggs one at a time slowly, scraping the bowl between each addition. This gentle approach keeps your filling silky smooth and crack-free.

Step 3: Bake Your Cheesecake in a Water Bath

Pour the filling evenly into your prepared crust. Place your springform pan inside a larger baking pan, then carefully pour warm water into the outer pan until it reaches halfway up the springform sides—this water bath trick keeps the temperature even, preventing a dry or cracked cheesecake. Bake for 1 hour and 20 minutes. Once done, turn the oven off but leave the door closed for 30 minutes to gently finish cooking. Then crack the oven door open and let the cheesecake cool inside for another 30 minutes. Patience here really pays off.

Step 4: Chill and Prepare the Spiced Molasses Mousse

Once the cheesecake has cooled, pop it in the fridge for at least 5 hours or overnight—it must be fully set before you move on. While it chills, prepare your mousse topping by whipping together the heavy cream, powdered sugar, molasses, cinnamon, and nutmeg until stiff peaks form. Beat the cream cheese smooth in a separate bowl. Then fold the whipped cream gently into the cream cheese until combined. This mousse is what gives the cheesecake that light, fluffy finish that makes each bite irresistible.

Step 5: Assemble and Chill the Finished Cheesecake

Spread the mousse evenly over the chilled cheesecake while it’s still in the pan. Return it to the fridge for another 1-2 hours to firm up. When you’re ready, remove the sides of the springform pan and whip up the final batch of cream topping with heavy whipping cream, powdered sugar, cinnamon, and vanilla. Pipe this whipped cream around the edges and garnish with festive gingerbread men or any decorations you like. Chill until serving time, then watch your guests’ faces light up!

How to Serve Gingerbread Cheesecake with Spiced Mousse Recipe

Garnishes

I love decorating this cheesecake with little gingerbread men cookies—adds a cute festive touch that runs with the theme perfectly. A light dusting of cinnamon or powdered sugar over the top also looks beautiful. You could get creative with a drizzle of caramel or a sprinkle of chopped candied ginger for extra zing.

Side Dishes

This cheesecake pairs wonderfully with simple sides like fresh orange segments or spiced apple compote to brighten the rich flavors. I’ve also served it alongside a cup of hot mulled cider or peppermint tea for a complete cozy dessert experience.

Creative Ways to Present

For special occasions, I’ve layered smaller parfait glasses with crumbled gingerbread and this cheesecake mousse for an individual treat. Another fun idea is to serve mini slices inside hollowed-out cinnamon sticks or powdered sugar-dusted ramekins for an elegant holiday party display.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed a slice (or two), store the leftovers tightly covered in the fridge. I used to struggle with cheesecakes drying out, but I’ve found that wrapping the whole cake loosely with plastic and then foil really locks in moisture and flavor for up to 4 days.

Freezing

I often freeze this Gingerbread Cheesecake with Spiced Mousse Recipe for up to 2 months. Just freeze it uncut, well wrapped in several layers of plastic wrap and foil. Thaw it in the fridge overnight before serving so the texture stays creamy and mousse stays light.

Reheating

Cheesecake is best served cold, so reheating isn’t usually necessary. However, if you want slightly softer slices, bring it to room temperature for about 30 minutes before cutting. Avoid microwave reheating as it can alter texture.

FAQs

Final Thoughts

This Gingerbread Cheesecake with Spiced Mousse Recipe has become my go-to holiday dessert—and honestly, some friends have requested it for their birthdays too! It’s that special combination of familiar gingerbread spices and creamy cheesecake that makes everyone smile with the first bite. I hope you’ll give it a try and enjoy the fuss-free steps alongside the fabulous results as much as I do. Trust me, once you taste it, you’ll be hooked—and your guests will be asking for the recipe!

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