Helen Prady’s Gingerbread Cheesecake

Gingerbread Cheesecake decorated with crumbs and gold stars served on a black marble plate
  • 10 servings
  • 45 minutes plus overnight chilling to prepare
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  • 250g gingerbread men, crushed
  • 150g unsalted butter, melted
  • 1 large tub, cream cheese
  • 100g light brown sugar
  • 100g icing sugar
  • 300ml double cream
  • 2tbsp golden syrup
  • 2 or 3tsp gingerbread syrup
  • 3tsp ground ginger


Helen Prady is our colleague from our Carnforth store, and she has created this most delicious gingerbread cheesecake recipe, perfect as a festive dessert.

  1. Line a 8” loose bottomed tin with greaseproof paper.
  2. Crush all the gingerbread men into fine crumbs save 3 tsps for later.  Melt the butter and add to the crushed biscuits.
  3. Press mixture well into the tin using the back of a spoon. Set aside for later.
  4. Whisk the cream cheese until soft, add the brown sugar and mix well. Mix in the icing sugar, ginger syrup, golden syrup, and ground ginger then mix well.
  5. Pour in the double cream and whisk till the mixture is light and fluffy with soft peaks.
  6. Pour onto the crumb base. Tap the tin several times to remove all the air bubbles. Smooth the top with a palette knife.
  7. Decorate with the spare gingerbread crumbs.  I added some gold stars for a festive look.
  8. Chill the cheesecake overnight then serve and enjoy.