Vanilla Ginger Cheesecake

Aug 9, 2026 · By VanillaGoods

Baking Cheesecakes Origin: Madagascar Vanilla: Beans Medium

This cheesecake is dense, creamy, and gently tangy, with a smooth filling and a crisp crumb crust. Ginger adds flavor and texture. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works.

Prep 30 min

Cook 60 min

Chill 8 hr

Total 9 hr 30 min

Servings 12

Diet —

Ingredients

Crust

1 ½ cups (150.0 g)graham cracker crumbs
6.0 tbsp (85.0 g)unsalted butter, melted

Filling

32.0 oz (900.0 g)cream cheese, softened
1.0 cup (200.0 g)granulated sugar
4.0 (200.0 g)large eggs
½ cup (120.0 ml)sour cream
½ (2.0 g)VanillaGoods vanilla bean, split and scraped

Flavor Accent

1.0 tsp (2.0 g)ground ginger

Make it at home

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Instructions

Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil so water cannot seep in.
Mix the graham crumbs with the melted butter until evenly moistened. Press the mixture firmly across the bottom of the pan and chill it while you make the filling. The crust should hold together when pressed with the back of a spoon.
Beat the softened cream cheese on low to medium-low speed until completely smooth, then mix in the sugar and vanilla. Scrape the bowl often; a smooth base now prevents lumps later.
Mix the ground ginger into the smooth cream-cheese mixture on low speed until evenly dispersed. The accent should be evenly distributed with no visible pockets.
Add the eggs one at a time on low speed, mixing only until each one disappears. Fold in the sour cream. Avoid whipping extra air into the filling; too much air encourages cracking.
Pour the filling over the chilled crust. Set the springform pan in a roasting pan and add enough hot water to come about halfway up the sides. Bake for about 60 minutes. The outer 2 inches should look set while the center still wobbles gently as one piece when the pan is nudged.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove it from the water bath and cool at room temperature for about 1 additional hour, then refrigerate for at least 6 hours, preferably overnight. The cheesecake should be fully cold and firm before slicing.

Tips

Optional add-in: fold 100 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional add-in, cacao nibs: fold 100 g cacao nibs into the finished dough or batter just until evenly distributed.
Optional finish, citrus glaze (¾ cup confectioners' sugar, 1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully chilled cheesecake.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully chilled cheesecake just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully chilled cheesecake.
Optional finish, maple glaze (¾ cup confectioners' sugar, 2 tbsp pure maple syrup): whisk the confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully chilled cheesecake.
Optional add-in, toasted coconut: fold 100 g unsweetened toasted coconut flakes, cooled into the finished dough or batter just until evenly distributed.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla ginger cheesecake?

Plan on 30 minutes of prep and 60 minutes of cooking, plus 8 hours to rest, chill, or cool. It makes 12 servings.

Can I use a different form of vanilla?

No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

469 Calories / serving

36.0g Fat

31.1g Carbs

7.7g Protein

23.2g Sugar

Whole recipe (12 servings): ~5628 cal · 432g fat · 373g carbs · 92g protein · 278g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 469 calories

What it takes to burn one serving

Brisk walking 89 min·5.2 mi·~10400 steps
Walking uphill or incline treadmill 64 min·3.2 mi·~6400 steps
Moderate cycling 48 min·9.6 mi
Swimming laps 66 min
Jogging 46 min·3.8 mi·~7350 steps
Stair climbing 43 min·~3850 steps
Dancing 76 min
Bodyweight circuit training 48 min
Cleaning, errands, or playing with the dog 109 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.