Gingerbread Basque Cheesecake

This Gingerbread Basque Cheesecake blends warm holiday spice with rich, creamy texture and a caramelized top—no cookie cutters required!

Recipe and image compliments of Brit from Whisked Away Kitchen

Print Recipe

Gingerbread Basque Cheesecake

Prep Time20

Cook Time1 5

Cool Time4

Servings:

Ingredients

32 ounces Hiland Cream Cheese at room temperature
1 1/2 cups 300 grams granulated sugar
1 tablespoon unsulphured molasses optional
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
4 large eggs at room temperature
1 2/3 cups Hiland Heavy Whipping Cream at room temperature
2 tablespoons all-purpose flour

Instructions

Preheat oven to 400°F. Crinkle several large parchment paper sheets to make them pliable. Press them into a 9-inch springform pan, overlapping as needed and folding the excess over the top.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, granulated sugar, molasses (if using), ginger, cinnamon, nutmeg, cloves, and salt. Beat on medium speed until the mixture is completely smooth, about 3 to 5 minutes, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on medium-low speed for about 10 seconds after each addition and scraping down the bowl as needed.
Reduce the mixer speed to low and slowly pour in the heavy whipping cream, mixing just until combined, about 20 seconds.
Sift the all-purpose flour into the batter and mix on low speed until it is fully incorporated and no dry streaks remain, about 30 seconds.
Pour the batter into the prepared pan. Place the pan on a rimmed baking sheet and bake for 55 to 65 minutes, until the surface is a deep brown but the center still wobbles.
Let the cheesecake cool completely at room temperature for at least 4 hours before unmolding. Enjoy, or cover and store in the refrigerator until ready to serve.

A flat lay of ingredients for gingerbread Basque cheesecake, including Hiland Cream Cheese, Hiland Heavy Whipping Cream, eggs, flour, sugar, molasses, and warm spices.

A close-up of gingerbread cheesecake batter being mixed in a stand mixer, with an egg being added to the spiced, creamy mixture.

A baking pan lined with parchment paper filled with smooth, spiced gingerbread cheesecake batter ready for baking.

A freshly baked gingerbread Basque cheesecake with a deep caramelized top resting in parchment paper.

A of blend of warm holiday spice with rich, creamy texture and a caramelized top

With classic gingerbread flavor and a soft, custardy center, this cheesecake is festive, indulgent, and much easier to make than it looks.

Why We Love This Recipe

Cozy Holiday Flavor: Ginger, cinnamon, nutmeg, and cloves give each slice that unmistakable gingerbread warmth.
Dreamy Texture: Hiland full-fat cream cheese and heavy whipping cream make the filling luscious, smooth, and indulgent.
Easy to Whip Up: No crust, no water bath, no stress. Just mix, bake, and let its rustic charm shine.
Make Ahead Friendly: This cheesecake is just as delicious on day two, making it an ideal make-ahead dessert for stress-free entertaining.

Ingredient Notes

Cream Cheese: For the best texture, use Hiland full-fat cream cheese and make sure it’s at room temperature so your batter is perfectly smooth.

Heavy Cream: Hiland heavy whipping cream adds richness and helps create the cheesecake’s signature creamy center and caramelized top.

Molasses: A spoonful of unsulphured molasses adds warmth and depth to the gingerbread flavor. It’s optional but stick to the recommended 1 tablespoon as too much can throw off the balance of sugar and cream that gives the perfect texture.

Spices: Feel free to adjust the spices to your taste. If you love a stronger ginger flavor, add an extra half teaspoon.

Room Temperature Ingredients: This is key! Taking the cream cheese, eggs, and heavy cream out of the fridge about an hour before you start ensures everything blends together smoothly without overmixing.

Step by Step Instructions

Prepare the pan. Preheat your oven to 400°F and position the rack in the center. Crinkle two large sheets of parchment paper to make them pliable, then smooth them out. Overlap them as you press them into a 9-inch springform pan, leaving the edges draped over the sides. The double layer ensures full coverage and creates the cheesecake’s rustic, wrinkled sides.
Make the batter. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature Hiland cream cheese, sugar, molasses, spices, and salt on medium speed until smooth and glossy, 3 to 5 minutes. Stop to scrape down the sides of the bowl as needed to avoid lumps.
Add the eggs. With the mixer on medium-low, add the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the bowl between additions for an even batter.
Add cream and flour. Turn the mixer to low speed. Slowly pour in the room-temperature Hiland heavy whipping cream and mix just until combined. Sift in the flour and mix for about 20–30 seconds, stopping as soon as no white streaks remain.
Bake. Pour the batter into the prepared pan and place it on a rimmed baking sheet. Bake for 55 to 65 minutes. The cheesecake is ready when the top is deeply caramelized and the center has puffed up like a souffle, yet still jiggles.
Cool completely. Cool the cheesecake in the pan on a wire rack until it reaches room temperature. The cheesecake will sink back down slightly as it cools.
Chill for slicing. Once cooled, the cheesecake can be sliced and served or covered and chilled for at least 3 hours for cleaner slices. A long, thin knife warmed in hot water makes the neatest cuts.

Expert Tips and Tricks

Don’t overmix! Once you add the flour, mix only until it disappears.
Trust the jiggle. The center should still wobble quite a bit when you take it out of the oven. It will continue to set as it cools. An overbaked cheesecake will lose its creamy center.
Chill for cleaner slices. For the neatest slices, chill the completely cooled cheesecake in the refrigerator for a few hours before serving.

Make Ahead and Storage Instructions

This cheesecake is a fantastic make-ahead dessert. Once cooled, you can keep it covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 20-30 minutes before serving to take the chill off. It can also be frozen, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw it overnight in the refrigerator before serving.

Sliced gingerbread Basque cheesecake with a rich, golden crust displayed beside Hiland Cream Cheese and Hiland Heavy Whipping Cream cartons.

Top-down view of a sliced gingerbread Basque cheesecake surrounded by Hiland Cream Cheese and Hiland Heavy Whipping Cream cartons on parchment paper.

Spiced, creamy, and caramelized on top—it’s a holiday dessert everyone will love!

Serving Ideas

This cheesecake is stunning on its own, but you can dress it up with simple touches:

A dollop of softly whipped Hiland Heavy Cream.
A drizzle of caramel or dusting of powdered sugar.
Garnish with sugared cranberries and gingerbread cookies for a festive touch.

For more delicious recipes, visit Hiland Dairy’s recipe page.