Gingerbread Cheesecake

Cinnamon Sugar Swirl Cupcakes

The cupcakes are perfect with an afternoon cup of tea.

For your festive dinner table impress your guests with a Gingerbread cheesecake which is bound to be a crowd-pleaser.

Serves 12-14 persons

Play Video

Gingerbread Cheesecake overview video.

30 - 40 mins.


50 mins.


8 hrs 50 mins.


Crust Ingredients


Cheesecake Ingredients




Preheat the oven to 190°C / 170°C Fan oven.


  • 300g digestive biscuits
  • 70g pecans

Pulse the digestive biscuits and the pecans in a food processor, till fine crumbs form.


  • 150g unsalted butter
  • Saucepan

Melt the unsalted butter in the saucepan until full liquid-like.


Mix the melted unsalted butter with the crushed biscuits mixture.


  • Springform pan
  • Grease brush

Grease a 9-inch springform pan. Transfer the biscuits to the pan and press evenly.


Bake until fragrant – approximately 7 to 10 minutes.


Leave the pan in a wire rack to cool.


  • Hand whisk
  • 120ml double cream
  • 120ml sour cream
  • 970g cream cheese
  • 220g caster sugar
  • 2 tbsp honey
  • 1 tbsp corn-starch
  • 1 tsp ginger
  • 2 tsp nutmeg
  • 3 tsp Ralahami Cinnamon powder
  • ¼ tsp salt

Using an electric whisk on medium speed beat the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar together.


  • 2 tsp vanilla essence
  • 3 eggs
  • 3 egg yolks

Add the vanilla essence. eggs and egg yolks one at a time and continue whisking until fully combined.


Preheat the oven to 160°C / 140°C Fan oven


Pour the cream cheese mixture into the cooled biscuit crust mixture and bake until the edges are set and the centre still wobbles slightly (bake for 40 minutes)


Turn off the oven and leave the pan in the oven for 30 minutes.


Take the pan out of the oven after the 30 minutes and run the knife edge along with the cheesecake and the pan. (Do not release the spring in the pan.)


Let the cheesecake cool for 4 hours and refrigerate for another 4 hours or overnight.


Run a knife along with the cheesecake and pan wall before releasing the pan spring.


Transfer to a serving plate and sprinkle the crushed pecans on top.

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