Name: Crockpot Gingerbread Cheesecake recipe
Prep time: 20 min
Cook time: 2 h
Total time: 8 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1½ cups gingersnap cookie crumbs (about 25–30 cookies); ¼ cup granulated sugar; 5 Tbsp unsalted butter, melted; 24 oz (3 blocks) full-fat cream cheese, softened; ¾ cup brown sugar, packed; ¼ cup unsulphured molasses; 3 large eggs, room temperature; ½ cup sour cream or heavy cream, room temperature; 1 Tbsp ground ginger; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; 2 tsp vanilla extract; Pinch of salt

This festive Crockpot Gingerbread Cheesecake combines the creamy richness of classic cheesecake with warm holiday spices like ginger, cinnamon, molasses, and nutmeg. Cooked low and slow in your slow cooker, it delivers a perfectly smooth, crack-free texture with a spiced gingersnap crust—ideal for Christmas or cozy winter gatherings without using your oven.

Why You’ll Love This recipe

You’ll absolutely adore this Crockpot Gingerbread Cheesecake because it brings together the best of two beloved treats: the velvety, indulgent creaminess of traditional cheesecake and the cozy, nostalgic flavors of gingerbread that scream holiday cheer.

The slow cooker method is incredibly forgiving—gentle, even heat prevents cracking and over-baking, so you get that dreamy, restaurant-quality texture every time. It frees up your oven for other holiday dishes, requires minimal hands-on effort, and fills your home with the most inviting aromas of cinnamon, ginger, and molasses.

The gingersnap crust adds a wonderful crunchy contrast to the silky filling, while the deep spice profile makes every bite feel like a warm hug. Whether you’re hosting a gathering or just treating yourself, this make-ahead dessert looks impressive, tastes decadent, and is surprisingly easy—perfect for busy cooks who still want to wow everyone at the table.

Yield: 10 slices

Crockpot Gingerbread Cheesecake recipe

Creamy slow cooker gingerbread cheesecake with spiced filling and gingersnap crust—easy, festive, and perfect for holidays.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 6 hours

Total Time 8 hours 20 minutes

Ingredients

For the Crust

1½ cups gingersnap cookie crumbs (about 25–30 cookies)
¼ cup granulated sugar
5 Tbsp unsalted butter, melted

For the Cheesecake Filling

24 oz (3 blocks) full-fat cream cheese, softened
¾ cup brown sugar, packed
¼ cup unsulphured molasses
3 large eggs, room temperature
½ cup sour cream or heavy cream, room temperature
1 Tbsp ground ginger
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp vanilla extract
Pinch of salt

Instructions

Get everything ready and cozy — Grab your 7-inch springform pan (fits most 6-quart slow cookers perfectly). Wrap the outside bottom and sides tightly with 3–4 layers of heavy-duty foil so no water sneaks in. Lightly grease the inside with butter or spray.
Create that irresistible gingersnap crust — Crush your gingersnaps into fine crumbs (food processor or zip-top bag + rolling pin works great). Mix crumbs with sugar and melted butter until it looks like wet sand.
Press it in with love — Pour the crumb mixture into your prepared pan. Use a flat-bottomed glass or measuring cup to firmly press it evenly across the bottom and slightly up the sides. Pop it in the freezer for 10–15 minutes while you make the filling.
Whip up the dreamy spiced filling — In a large bowl, beat the softened cream cheese with brown sugar until super smooth and fluffy (about 2–3 minutes). Scrape the bowl often so everything mixes evenly.
Add the holiday magic — Mix in the molasses, vanilla, salt, and all those warm spices—ginger, cinnamon, nutmeg, and cloves. Beat until everything smells like Christmas and looks velvety.
Gently bring in the eggs — Add eggs one at a time, beating on low speed just until each one disappears. Stir in the sour cream or heavy cream last—don’t overmix here; we want silky, not airy.
Pour with care — Take your crust from the freezer, pour the luscious filling over it slowly, and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Set up your slow cooker spa — Place a trivet, crumpled foil balls, or small heat-safe bowl in the bottom of your slow cooker to lift the pan (keeps it out of direct heat). Carefully lower the wrapped pan inside. Pour hot water around the pan until it reaches halfway up the sides.
Slow-cook to perfection — Cover the slow cooker, place a folded kitchen towel under the lid to catch condensation, and cook on LOW for 2 hours. The edges should be set and the center still slightly jiggly. Turn off the heat and let it sit in the closed cooker for 1 more hour.
Chill and celebrate — Carefully remove the pan, uncover, and cool to room temperature. Refrigerate for at least 6 hours (overnight is magic!). Run a knife around the edge, release the springform, slice, and serve with whipped cream or caramel drizzle. Enjoy every spiced, creamy bite!

Notes

A 6–7 quart oval or round slow cooker works best.
Center should jiggle slightly when done (it firms up during chilling).
Crack on top? No worries—top with whipped cream, fruit, or sauce to hide it!
Always use full-fat dairy for the best texture in slow-cooker cheesecakes.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 628Total Fat 39gSaturated Fat 22gUnsaturated Fat 17gCholesterol 154mgSodium 431mgCarbohydrates 64gFiber 2gSugar 40gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Wrap your springform pan tightly in 3–4 layers of heavy-duty aluminum foil (or use a slow cooker liner) to prevent any water from seeping in during the bain-marie-style cooking.
Use room-temperature cream cheese and eggs for the smoothest, lump-free filling—take them out 1–2 hours before starting.
Don’t overmix the batter once eggs are added; too much air can cause cracks or puffing.
Cook on low for best results; high heat can cause uneven cooking or rubbery texture.
Chill the cheesecake for at least 6 hours (overnight is ideal) so it sets properly and flavors meld beautifully.
Place a folded paper towel or clean kitchen towel under the lid to absorb condensation and prevent water droplets from falling onto the cheesecake.
Check doneness by gently jiggling the pan—edges should be set, center slightly jiggly like Jell-O.
Cool gradually in the slow cooker (turned off) with the lid ajar for 1 hour to avoid sudden temperature changes that cause cracks.

Ingredients Notes

Cream cheese forms the luxurious base—full-fat gives the richest, creamiest texture; reduced-fat works but yields a slightly less decadent result. Use fresh, good-quality cream cheese blocks (not tubs). Gingersnap cookies create the perfect spicy, crunchy crust—store-bought Nabisco or homemade both shine; crush them finely for best cohesion.

Molasses adds authentic deep gingerbread flavor and moisture—use unsulphured for milder sweetness. Brown sugar brings caramel notes that pair beautifully with the warm spices. Eggs provide structure and silkiness; room-temperature ones incorporate more evenly. Heavy cream or sour cream adds tang and extra creaminess.

Ground ginger, cinnamon, nutmeg, and cloves deliver that signature holiday spice warmth—adjust slightly to taste but don’t skip them. Vanilla extract rounds out the flavors with subtle sweetness. Butter binds the crust and adds richness—unsalted is best so you control the salt level.

Variations and Substitutions

For a lighter version, substitute Neufchâtel or ⅓-less-fat cream cheese and Greek yogurt for some of the heavy cream/sour cream—still delicious but less rich. Swap gingersnaps for graham crackers with extra 1 tsp ground ginger and ½ tsp cinnamon in the crust. Make it gluten-free using gluten-free gingersnaps or cookies.

Add ¼ cup crystallized ginger bits to the batter for intense ginger pops. Stir in ½ cup mini chocolate chips for a chocolate-gingerbread twist. Replace molasses with maple syrup for a milder flavor profile. For a boozy kick, add 2 Tbsp spiced rum or bourbon to the filling.

Top with whipped cream, caramel sauce, or a dusting of cinnamon instead of traditional sour cream topping. Use individual mason jars (4–6 oz) instead of one large pan for cute portioned servings—reduce cooking time by 15–20 minutes.

Storage Options

Store the cooled cheesecake covered in the refrigerator for up to 5 days. It actually tastes even better on day 2 or 3 as the spices deepen. For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before serving. Avoid freezing the whole cheesecake as the texture may suffer slightly upon thawing—slices freeze much better.