Baked Cheesecake with Gingerbread


Ho! Ho! Ho! I bring you a somewhat belated Christmas Celebration dessert.

The week has escaped me and Christmas Eve is here before I know it.

Anyway, this recipe is a ‘keeper’ whether you save it for next Christmas, or can’t wait to try it out on your New Year’s celebration.

So what do we have? A gingerbread biscuit base to a creamy, orange, ‘zesty’ baked cheesecake. Basically, a seasonal twist to a tried-and-tested classic.

In this busy Christmas period I have baked three gingerbread houses – one for each child to decorate. Quite frankly, I couldn’t face any further re-rolling so I thought I would bake up the off-cuts and use them in the base of the cheesecake. If you don’t have gingerbread, use ginger nut biscuits instead, they will work equally well.


This is an easy, bake ahead dessert that will take the stress out of entertaining. It tastes rather good too.


Baked with love from my kitchen to yours!

Wishing you a very Merry Christmas.

Baked Cheesecake with Gingerbread


    For the Base
  • 175g gingerbread biscuits, or ginger nut biscuits
  • 70g unsalted butter
  • 1 tbsp golden caster sugar*
  • For the Filling
  • 600g cream cheese
  • 140g golden caster sugar*
  • Pinch of salt
  • 50g plain flour
  • 1 orange, juice and zest
  • 6 eggs
  • Pinch of ground cardamom
  • *use regular caster sugar as an alternative


  1. Preheat the oven to 170 degrees C (fan)/180 regular/Gas mark 4. Prepare an 8 inch springform pan by greasing the sides and the bottom. Place the biscuits in a plastic bag and crush with a rolling pin. Melt the butter and thoroughly combine with the biscuit crumbs and sugar. Pour into the pan and with the back of a spoon, compact the mixture evenly. Bake for 15 minutes and then remove from the oven. Increase the oven temperature to 210 degrees C fan/220 regular/gas mark 8.
  2. In the bowl of a freestanding mixer, beat together all the ingredients for the filling until smooth. Pour over the base and bake for 10 minutes.
  3. Reduce the oven temperature to 90 C fan/100 regular/gas mark 1/2. Bake for a further 50-60 minutes. Turn the oven off and allow to cool and rest there for two hours. Remove from the oven and refrigerate for a few hours before removing from the pan and serving. Enjoy with fresh sliced oranges or creme fraiche.
  4. Serves 10.

Source: Adapted from Marc Grossman’s ‘New York Cult Recipes’ 


  1. Hi Jo!! Hope you and the family had a wonderful Christmas!

    It’s great to see this post. I love the sound of the gingerbread crumbs/crust and the zestier, the better, for the filling! It’s the best when someone is easy to make but tastes great and is a bit of a showstopper all at once like this cheesecake is. I bet it went quick! And 3 gingerbread houses?! Yikes…we buy a packaged one to decorate with my son each year so I can’t even imagine. : )

    Hope you’re all kicking back and enjoying some quiet family time. Happy upcoming New Year! Wishing you joy, peace, and lots of good eats in 2016!

    • thecontentedbaker says:

      Happy New Year Monica! Yes, three gingerbread houses – one per child. It’s a Christmas tradition which we partake in each year. I bake and construct the houses and give each of the kids some icing and sweeties to decorate them. It’s very fun and interesting to see how the houses change year on year. Yes, this cheesecake was surprisingly easy. I will definitely make versions of this again. I hope 2016 is treating you well so far. Looking forward to your seeing your treats in the year ahead!

  2. I hope you had a wonderful Christmas Jo!! This cheesecake sounds fantastic – I am such a sucker for anything with gingerbread! Happy New Year!!! 🙂

    • thecontentedbaker says:

      Thank you Ashley, we had a great Christmas! Glad you like. Super excited by your blog / website news. Best of luck!

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