Description
If you’re craving a dessert that practically sings “holidays,” this Gingerbread Cheesecake is it. Imagine the nostalgic spice of gingerbread tucked into a velvety cheesecake, all resting on a buttery, aromatic graham cracker base. Top it with a cloud-like maple cream cheese frosting, and you’ve got a dessert worthy of every Christmas celebration, cozy gathering, or cold winter night. This version blends warm spices, rich molasses, and creamy textures to create a treat that feels festive and indulgent without being complicated.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 2 tbsp melted unsalted butter
- 2 tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp allspice
Cheesecake Filling
- 32 oz softened cream cheese
- 3 room-temperature eggs
- 3/4 cup dark brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup molasses
- 1/4 cup sour cream
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
Maple Frosting
- 8 oz softened cream cheese
- 1 cup cold heavy whipping cream
- 3 tbsp maple syrup
- 1/2 tsp optional maple extract
- 3/4 cup powdered sugar
Instructions
- Get Your Pan and Oven Ready
- Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Next, grab a large roasting pan for the water bath—you’ll nestle your springform inside it later. If you worry about leaks, wrap the outside of the springform pan with thick aluminum foil all the way up the sides.
- Build the Spiced Crust
- Combine the graham crumbs, brown sugar, molasses, melted butter, and all the warm spices in a bowl. Mix until the texture resembles damp, fragrant sand. Coat your pan with cooking spray, then firmly press the crust mixture across the bottom and slightly up the sides.
- Blend the Cheesecake Base
- Use a mixer to whip the cream cheese until smooth and airy—about a minute or two. Take a moment to scrape the bowl, then beat in the brown sugar. Add the eggs one by one, making sure each is mixed in completely before adding the next.
- Add the Flavors and Spice
- Once the mixture looks silky, pour in the molasses, heavy cream, sour cream, and vanilla. Reduce your mixer speed and sprinkle in the cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape down the bowl again to ensure a smooth, even blend.
- Pour and Prep for Baking
- Spread the cheesecake batter evenly over the crust in your pan.
- Bake in a Water Bath
- Place the roasting pan in the oven, then carefully set the springform pan inside it. Pour hot water around the springform until the water level reaches halfway up the sides. Bake for 85 minutes.
- Once the time is up, turn off the oven, open the door halfway, and let the cheesecake rest inside for 10–15 minutes.
- Cool Down Slowly
- Remove the cheesecake and discard the foil. Let it sit on the counter for 10 minutes, then run a knife around the inside edges to help loosen it. Allow it to cool for about an hour before covering the top with plastic wrap. Chill in the refrigerator for at least 6 hours—overnight is best for perfect texture.
- Make the Maple Frosting
- Let the cream cheese soften on the counter, but keep the heavy cream chilled. Beat the cream cheese with the powdered sugar until smooth, then gradually stream in the cold heavy cream. Add the maple syrup (and extract if using). Beat until the frosting becomes thick, fluffy, and sturdy enough to pipe.
- Finish with Frosting
- Transfer your maple frosting into a piping bag with a decorative tip and swirl it onto your chilled cheesecake. Add festive sprinkles or keep it simple—either way, it’s gorgeous.
Notes
- Wrapping the springform pan in foil protects the cheesecake from water leaks during the bath.
- Use room-temperature eggs and cream cheese for the smoothest result.
- Cold heavy cream is key for achieving stiff, fluffy frosting.
- Feel free to decorate with any piping style—rosettes, swirls, or a simple smooth coating.
- The cheesecake tastes even better after a full night in the fridge.
- The maple extract is optional if you want a stronger maple kick, but skipping it still gives you delicious frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.2 g
- Protein: 7 g
- Cholesterol: 125 mg