This gingerbread peanut butter cheesecake is sure to delight your family or guests! It’s easy to make and filled with warm spices that will bring holiday cheer to your dessert table. I hope you enjoy!
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The crust for this cheesecake is super easy to make with ginger snap cookies. You can make your own or use purchased cookies. I buy gluten free ginger snaps when I want to enjoy a slice of this cheesecake with my family.
- Made with gluten-free flour, molasses, and ginger
- All natural cookies
- Made with all natural ingredients
Peanut Butter Gingersnap Cheesecake Ingredients
For the Crust:
- 1 ½ cups ginger snap cookie crumbs
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz of cream cheese, softened (I buy cream cheese in bulk from Azure Standard because my family loves it so much)
- ½ cup creamy peanut butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup plain Greek style yogurt or sour cream (learn how to make your own Greek style yogurt - it’s super easy!)
For the Topping:
- 5-10 mini gingerbread man cookies (store-bought or homemade)
These gingerbread man sprinkles would also be super cute!
- Gorgeous combination of Sprinkles in Christmas Themes
- Bottle sizes and weight vary
- Made in the USA
How to make a gingerbread peanut butter cheesecake
First, preheat your oven to 325°F (160°C).
In a medium bowl, mix the gingerbread cookie crumbs, melted butter, and brown sugar until combined.
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.
In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat until smooth and creamy using an electric mixer.
Gradually add the brown sugar and continue beating until well blended.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Stir in the ground ginger, cinnamon, nutmeg, and sour cream until fully incorporated.
Pour the filling over the cooled crust in the springform pan.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove your cheesecake from the oven and let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, until it’s fully set.
Once chilled, remove your the cheesecake from the springform pan.
Top your cheesecake with mini gingerbread man cookies arranged around the edges. This is optional, but sure to delight your kiddos!
Whipped cream is another delightful topping option that’s super easy to make with this recipe.
Slice and serve!
I hope your family adores his gingerbread cheesecake as much as mine does!
Don't get peanut butter on your phone! Print this holiday cheesecake recipe using the card below:
Gingerbread Peanut Butter Cheesecake
Ingredients
For the Crust:
- 1 ½ cups ginger snap cookie crumbs
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz of cream cheese, softened (I buy cream cheese in bulk from Azure Standard because my family loves it so much)
- ½ cup creamy peanut butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup plain Greek style yogurt or sour cream (learn how to make your own Greek style yogurt - it’s super easy!)
For the Topping:
- 5-10 mini gingerbread man cookies (store-bought or homemade)
Instructions
First, preheat your oven to 325°F (160°C).
In a medium bowl, mix the gingerbread cookie crumbs, melted butter, and brown sugar until combined.
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.
In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat until smooth and creamy using an electric mixer.
Gradually add the brown sugar and continue beating until well blended.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Stir in the ground ginger, cinnamon, nutmeg, and sour cream until fully incorporated.
Pour the filling over the cooled crust in the springform pan.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove your cheesecake 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.
Once chilled, remove your the cheesecake from the springform pan.
Top your cheesecake with mini gingerbread man cookies arranged around the edges. This is optional, but sure to delight your kiddos!
Whipped cream is another delightful topping option that’s super easy to make.
Slice and serve!
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