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a gingerbread cheesecake topped with piped whipped cream on a grey cake stand

Gingerbread Cheesecake

A small-batch, refined sugar free gingerbread cheesecake featuring aromatic, warm gingerbread spices and a gluten-free hazelnut oat base.

Category Cake, Dessert
Cuisine American, British
Keyword gingerbread cheesecake, gingerbread cheesecake recipe, gingerbread cheesecake uk
Prep Time 50 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Serves 6 slices
Author Amanda | Naturally Sweet Kitchen



  • 25 g porridge oats
  • 50 g roasted hazelnuts, very finely chopped
  • 25 g butter, melted
  • 1 tbsp agave syrup
  • ¼ tsp ground cinnamon


  • 350 g full fat cream cheese, room temperature
  • 100 g full fat sour cream, room temperature
  • 125 ml agave syrup
  • 1 tbsp molasses
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 2 large eggs, room temperature



  1. Prepare a 15 cm (6 inch) springform pan by lightly greasing the base with butter and lining with circle of non-stick parchment paper. Grab a sheet of aluminum foil and place it shiny side up on a counter. Put the pan in the centre of the foil and carefully wrap the foil up the sides of the pan, ensuring there are no air pockets or rips in the foil.
  2. To a bowl, add the oats, hazelnuts, butter, agave, and cinnamon. Mix well with a fork to combine. The mixture should stick together slightly, but it will be quite loose.
  3. Tip the mixture into the pan and gently press it into the bottom and slightly up the sides to form the base. If it starts sticking to your hands, lightly wet them with a bit of water to keep the oats from sticking. Once the base is formed, place it in the freezer for 15-20 minutes to firm up while you make the filling.


  1. Preheat the oven to 180ºC (350ºF).

  2. Tip the cream cheese into a large bowl and beat on low speed using a hand mixer just until the cheese is smooth. Add the sour cream, agave, molasses, vanilla, and spices to the cream cheese and beat again on low speed until smooth and combined.
  3. Add the eggs and beat slowly, just until they’re incorporated. Don’t mix too much at this point or too much air will end up in the batter and cause cracks in the final bake.

  4. Give the batter a good scrape and mix with a spatula and then pour it on top of the prepared base. Tap the pan on the counter a few times to release any large air bubbles and then place the pan in a roasting tray. Fill the tray 1 to 1 ½ inches deep with hot water and place the tray on the middle rack of the oven.

  5. Bake the cheesecake for 55-65 minutes. Check the cake at 45 minutes and if it is beginning to brown too much on top, cover very loosely with foil. You will know the cheesecake is done by gently nudging the tin; the cake should have a slight wobble to the middle.

  6. Once the time is up and you’ve checked for the wobble, turn off the oven. Leave the cheesecake in the oven to cool with the door slightly cracked open for 1 hour. After 1 hour, remove the cheesecake from the oven and its water bath and foil lining. Allow to come to room temperature and then cover and refrigerate overnight.
  7. When you’re ready to serve, run a knife along the edges of the cake to loosen it from the pan and then pop it out. Top with whipped cream and a dusting of cinnamon.


This cheesecake will keep for 3 days refrigerated and sealed in an airtight container.