Cheesecake Stuffed Gingerbread Cake - Sweet, and spicy gingerbread cake with a fudgy, creamy hidden cheesecake layer inside! A double dessert in one cake that's perfect for the holidays.

Cheesecake Stuffed Gingerbread Cake

Course: Cakes, Dessert
Cuisine: American
Keyword: Cakes, Cheesecake, Gingerbread
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 servings
Calories: 276kcal
Author: Dini @ The Flavor Bender
Sweet and spicy gingerbread cake with a fudgy, creamy hidden cheesecake layer inside. Two desserts in one, and perfect for the holidays!
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Gingerbread cake

  • 312 g AP flour 2 ½ cups
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp allspice
  • 115 g unsalted butter 1 stick or ½ cup butter
  • ½ tsp sea salt
  • 100 g white sugar ½ cup
  • 320 g molasses 1 cup
  • 1 egg
  • 240 mL hot water 1 cup

Cheesecake Layer

  • 12 oz softened cream cheese 1 ½ blocks
  • 75 g granulated sugar 1/4 cup + 2 tbsp
  • Pinch of salt
  • cup whipping cream
  • 2 tsp vanilla extract
  • ½ tsp ground nutmeg
  • 1 egg
  • 1 yolk

Whipped Cream (optional)

  • 1 ¼ cup of whipping cream
  • ½ cup confectioner’s sugar
  • 1 - 2 tsp vanilla extract
  • Extra ground cinnamon


Gingerbread Cake

  • Line a 9 inch square pan with parchment paper, with an overhang on the sides (to make it easier to remove the cake later).
  • Preheat oven to 325°F.
  • In a small bowl - sift the flour, baking soda, cinnamon, ginger, cloves and allspice together. Set aside.
  • In a large bowl - mix the butter with a hand-held mixer (or a stand mixer) until creamy. Add the salt and white sugar and mix until light and fluffy. Add the molasses and mix until well combined.
  • Add the egg and whisk until it's just mixed into the batter.
  • Add the sifted dry ingredients in 2 - 3 additions, and fold the dry ingredients into the batter. You can use the hand mixer on low speed as well, but only mix until the flour has fully incorporated. DO NOT OVER MIX.
  • Add the hot water and mix the batter on low speed until the water is mixed in well and you have a smooth batter. Set aside. 

Cheesecake Filling

  • Place the softened cream cheese in a bowl, along with the sugar and salt. Mix with a hand mixer until the cream cheese is nice and smooth. Add the whipping cream, vanilla and nutmeg, and mix until fully incorporated.
  • Add the egg and egg yolk and mix on low speed until the eggs have incorporated into the cheesecake batter. The cheesecake layer is now ready.

Assembling and Baking

  • Pour about ¾ of the gingerbread cake batter into the pan. Make sure the pan is placed on an even surface.
  • Slowly and evenly, pour the cheesecake batter over the gingerbread cake batter in the center (see pictures in post). Make sure the cheesecake batter stays in the middle and doesn't reach the edges.
  • Evenly pour the remaining gingerbread cake batter on top, completely covering the cheesecake batter (see pictures in post).
  • Place the cake pan in the oven and bake for about 55 - 65 minutes. The cake is done when the center of the cake is no longer jiggly, and a toothpick inserted in to the cake comes out clean.
  • Remove the cake from the oven and let it cool. Loosen the cake slightly from the cake pan, while it's still warm. Let the cake cool down completely to room temperature before serving. You can also chill the cake in the fridge before serving as well.

Whipped Cream (optional)

  • Place the whipping cream, confectioner’s sugar and vanilla in a bowl and whisk on medium speed until you have soft peaks.
  • Spread the whipping cream on top and sprinkle with cinnamon.


Calories: 276kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 359mg | Potassium: 384mg | Sugar: 27g | Vitamin A: 310IU | Calcium: 130mg | Iron: 2.1mg