Gingerbread Cheesecake with Molasses Mousse Recipe

If you’re anything like me and you adore rich, festive desserts that feel like a warm hug in every bite, then you’re going to flip for this Gingerbread Cheesecake with Molasses Mousse Recipe. Imagine a buttery shortbread crust cradling a spiced gingerbread cheesecake, topped with a light, fluffy molasses mousse that sings holiday cheer. I absolutely love how this turns out every time — it’s creamy, spicy, and just sweet enough, making it one of my go-to showstoppers for gatherings. Stick with me, and I’ll walk you through every step so you can nail this beauty like a pro.

this …

Ingredients You’ll Need

The magic behind this Gingerbread Cheesecake with Molasses Mousse Recipe is in the balance of flavors and textures — buttery shortbread crust, spiced cheesecake filling, and that silky molasses mousse on top. When shopping, look for real molasses (not blackstrap for a milder sweetness) and fresh spices to really make those flavors pop.

• Walkers shortbread crumbs: If you can’t find this brand, any quality shortbread crumb works—its buttery notes perfectly complement the spices here.
• Sugar: A bit of granulated sugar in the crust adds just a hint of sweetness and helps with texture.
• Cinnamon: Essential warm spice that layers well throughout both crust and filling.
• Butter: Melted butter binds the crust beautifully for that perfect crumbly base.
• Cream cheese: Softened is key for smooth blending without lumps.
• Light brown sugar: Adds moisture and that subtle caramel flavor to the filling.
• All-purpose flour: Helps the cheesecake set without being dense.
• Sour cream: Brings creaminess and slight tang, keeping the cheesecake luscious.
• Molasses: This is your flavor superstar—adds depth and that classic gingerbread richness.
• Vanilla extract: Rounds out the spices for a balanced profile.
• Ground ginger, nutmeg, cloves: Don’t skip on these—you want the full gingerbread experience!
• Eggs: Bind everything together and create creamy texture.
• Heavy whipping cream: Needed for the molasses mousse and the whipped cream garnish.
• Powdered sugar: Sweetens the mousse topping without graininess.

Variations

I love that this Gingerbread Cheesecake with Molasses Mousse Recipe is a fantastic base to get creative. You can easily swap out spices or adapt the toppings to make it truly your own.

• Spice it up or down: For a milder flavor, reduce the cloves or nutmeg; for a punchier spice level, add a pinch of cayenne or black pepper—I tried this once and the subtle heat was surprisingly delightful.
• Dairy-free version: I once replaced cream cheese with a firm vegan alternative and coconut cream for the mousse; it took a bit of tweaking but totally doable.
• Chocolate twist: Swirl in some melted dark chocolate into the filling for a rich, seasonal upgrade.
• Nutty crust: Add finely chopped nuts (like pecans or walnuts) to the crust for extra crunch and warmth.

How to Make Gingerbread Cheesecake with Molasses Mousse Recipe

Step 1: Prepare and Bake the Perfect Shortbread Crust

Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper on the bottom, then greasing the sides well. Combine those Walkers shortbread crumbs, sugar, cinnamon, and melted butter in a bowl, mixing until everything’s nicely coated. Press this mixture firmly along the bottom and slightly up the sides of the pan. Baking the crust for just 10 minutes sets it up perfectly to hold the cheesecake filling without becoming soggy. While it cools, cover the outside of the pan with foil later to protect it during the water bath baking.

Step 2: Whip Up That Dreamy Gingerbread Cheesecake Filling

Lower the oven to 300°F (148°C). In your mixer, blend softened cream cheese, brown sugar, and flour on low speed to avoid adding extra air—air bubbles mean cracks, and nobody wants that! Scrape down the sides to keep everything smooth, then add sour cream, molasses, vanilla, and the warming spices. Mix just until combined. Now, add your eggs one at a time, beating slowly each time and scraping the sides. Pour this velvety filling into your pre-baked crust and smooth the top gently.

Step 3: Water Bath Bake and Cool to Perfect Texture

Pop the springform pan (foil wrapped!) into a larger pan and add warm water halfway up the sides—this water bath creates a gentle, even heat that prevents cracks and gives you that ultra-creamy texture. Bake for 1 hour and 20 minutes, then turn off the oven and let it rest with the door closed for 30 minutes. After that, crack the oven door open and leave the cheesecake for another 30 minutes to cool gradually. This slow cooling is what made my first attempts crack-free and smooth every time. Lastly, chill the cheesecake for 5–6 hours or preferably overnight.

Step 4: Create and Add the Silky Molasses Mousse Topping

Once your cheesecake is firm and chilled, it’s mousse time! Whip the heavy cream, powdered sugar, molasses, cinnamon, and nutmeg until you see stiff peaks forming—that’s when the cream holds its shape and won’t slide around. In a separate bowl, beat the softened cream cheese smooth, then gently fold the whipped cream mixture into it. Careful folding keeps the mousse airy, which I love because it balances the dense cheesecake below. Spread this mousse lovingly on top of the cheesecake and refrigerate again for 1–2 hours until it sets.

Step 5: Add the Whipped Cream Finish and Serve

The last flourish is a whipped cream border made by whipping heavy cream, powdered sugar, cinnamon, and vanilla extract until stiff peaks form—then pipe it around the edges of your cooled cheesecake. Decorating it with gingerbread men cookies or a sprinkle of cinnamon gives that festive look I adore. Chill until serving and watch your friends and family light up with every decadent bite.

How to Serve Gingerbread Cheesecake with Molasses Mousse Recipe

Garnishes

I love finishing this cheesecake with classic gingerbread men cookies around the edge—instantly festive and makes for a fun, edible decoration! A dusting of cinnamon or a light drizzle of extra molasses can also add flair and amplify the cozy flavors.

Side Dishes

This cheesecake pairs beautifully with a simple fruit compote like cranberry-orange or spiced poached pears. For drinks, I enjoy serving it alongside a warm cup of chai tea or a glass of mulled wine to complement all those spices.

Creative Ways to Present

For a holiday party, I’ve layered slices modestly in decorative glass trifle dishes with molasses mousse in between for an extra-special presentation. You can also pipe rosettes of whipped cream on each slice or serve mini cheesecakes in ramekins with a garnish of crystallized ginger.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake covered tightly in the fridge for up to 4 days. The flavors actually mellow and deepen with time, so it often tastes even better the next day. Just make sure it’s well wrapped to avoid absorbing fridge odors.

Freezing

Freezing this cheesecake works well if you want to prepare ahead. I slice it first, then wrap each piece individually in plastic wrap and foil before placing in a freezer-safe container. Thaw in the fridge overnight before serving—this keeps the mousse from losing texture.

Reheating

Cheesecake is best enjoyed chilled, so I don’t recommend reheating. If you like, a room temperature rest before serving is perfect to bring out the flavors without losing that creamy texture. Avoid microwaving as it will change the consistency.

FAQs

Final Thoughts

This Gingerbread Cheesecake with Molasses Mousse Recipe holds a special place in my recipe book because it delivers comfort and elegance all in one. Every time I serve it, friends and family ask for seconds — and trust me, you’ll enjoy that too! Don’t be intimidated by the layers and steps; with a little patience, you’ll be rewarded with a stunning dessert that tastes like a holiday dream. I can’t wait for you to try it and make it your own.

Print