Gingerbread Chocolate Cheesecake

It’s like a slice of holiday heaven on a plate. The combination of gingerbread and chocolate is simply irresistible. The aroma that fills the kitchen while it’s baking is pure magic. Plus, it’s so easy to make! I recently gave it a try and was blown away by how delicious it turned out. The creamy texture, the rich flavors—it’s everything you could ask for in a dessert..

Gingerbread Chocolate Cheesecake

Gingerbread Chocolate Cheesecake


  • 8.8 oz gingerbread cookies
  • 2.8 oz melted butter
  • Cheesecake filling:
  • 35.3 oz cream cheese
  • 7 oz sugar
  • 5 eggs
  • 2 packets of vanilla pudding mix
  • 2.8 oz melted butter
  • 12.3 oz chocolate-covered gingerbread cookies
  • Topping:
  • 3.5 oz dark chocolate
  • 1/2 cup (125 ml) heavy cream


  1. Blend the cookies and mix them with the melted butter.
  2. Spread the mixture onto the bottom of a springform pan lined with parchment paper and refrigerate for 20 minutes.
  3. For the cheesecake filling, beat the eggs with sugar until fluffy, then add the melted butter, cream cheese, and vanilla pudding mix, and mix until well combined.
  4. Pour the cheesecake mixture over the crust.
  5. Preheat the oven to 350°F (180°C) and bake for 1 hour.
  6. After baking, let the cheesecake cool in the oven with the door closed for about 40 minutes, then slightly open the door and let it cool for another 40 minutes.
  7. Once cooled, drizzle with melted chocolate.

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