Gingerbread Cheesecake Recipe

Introduction

This gingerbread cheesecake brings together the warm spices of the holiday season with a rich, creamy texture that’s perfect for festive celebrations or cozy nights in. With a spiced graham cracker crust and a luscious maple-infused frosting, it’s a delightful twist on a classic dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup dark brown sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp molasses
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 32 oz cream cheese, softened
• 3 eggs, room temperature
• 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 ground allspice
• 8 oz cream cheese, softened (for frosting)
• 1 cup heavy whipping cream, cold (for frosting)
• 3 tbsp maple syrup
• 1/2 tsp maple extract (optional)
• 3/4 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly. Prepare a large roasting pan that can fit the springform pan with room to spare. If you’re worried about water leaking during the water bath, wrap the outside of the springform pan with heavy-duty aluminum foil from bottom up to the sides.
2. Step 2: In a mixing bowl, combine the graham cracker crumbs, dark brown sugar, molasses, melted butter, and the spices: ginger, nutmeg, cinnamon, and allspice. Stir well to fully incorporate.
3. Step 3: Grease the springform pan with cooking spray, then press the crumb mixture evenly onto the bottom and slightly up the sides to form the crust.
4. Step 4: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy, about 1-2 minutes. Scrape the bowl sides and bottom, then beat in the dark brown sugar until combined.
5. Step 5: Add eggs one at a time, beating until smooth after each addition and scraping the bowl as needed.
6. Step 6: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Lower mixer speed and gradually blend in the ground cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape the bowl again to ensure everything is fully integrated.
7. Step 7: Pour the batter into the prepared springform pan over the crust and spread evenly.
8. Step 8: Place the large roasting pan in the oven and carefully set the springform pan inside it. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 85 minutes.
9. Step 9: After baking, turn off the oven, open the oven door halfway, and let the cheesecake rest for 10–15 minutes.
10. Step 10: Remove the cheesecake from the oven and take off any foil wrapping. Let it rest on the counter for 10 minutes, then run a butter knife around the edges to loosen it from the pan.
11. Step 11: Let the cheesecake cool for an additional hour before covering with plastic wrap and refrigerating for at least 6 hours or overnight for best results.
12. Step 12: For the frosting, soften the cream cheese for about 30–45 minutes while keeping the heavy whipping cream cold.
13. Step 13: Using a whisk attachment, beat the cream cheese and powdered sugar on medium-high speed for about a minute. Slowly pour in the cold heavy whipping cream while continuing to mix, then add maple syrup and maple extract if using. Beat until stiff peaks form.
14. Step 14: Transfer the frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake as desired.

Tips & Variations

• Wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath.
• For a stronger molasses flavor, use blackstrap molasses in both the crust and filling.
• If you don’t have maple extract, pure maple syrup alone adds a lovely sweetness to the frosting.
• Use a stand mixer or hand mixer for easy, smooth mixing of the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the frosting on until just before serving to maintain its texture. When ready to serve, allow the cheesecake to come to room temperature for about 30 minutes for the best flavor. You can also freeze the cheesecake (without frosting) for up to 1 month; thaw in the refrigerator overnight before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While the water bath helps prevent cracks and ensures even baking, you can skip it, but closely monitor baking time and consider placing a pan of hot water on a lower rack to add moisture.

What can I use instead of sour cream in the filling?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche for a similar creamy texture and tangy flavor.

Gingerbread Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

This Gingerbread Cheesecake combines festive holiday spices with a rich and creamy texture. Featuring a spiced graham cracker crust and a luscious molasses-flavored cheesecake filling, finished with a smooth maple cream cheese frosting, this dessert is perfect for seasonal celebrations and cozy gatherings.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 8 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup dark brown sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp molasses
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice

Cheesecake Filling

• 32 oz cream cheese, softened
• 3 eggs, room temperature
• 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 ground allspice

Frosting

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream, cold
• 3 tbsp maple syrup
• 1/2 tsp maple extract (optional)
• 3/4 cup powdered sugar

Instructions

1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly. Prepare a large roasting pan that can fit the springform pan with room to spare. Wrap the outside of the springform pan with heavy-duty aluminum foil from bottom up if worried about water leakage during the water bath.
2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, and the spices (ginger, nutmeg, cinnamon, allspice). Stir well to fully incorporate. Grease the springform pan with cooking spray, then press the crumb mixture evenly onto the bottom and slightly up the sides to form the crust.
3. Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy, about 1-2 minutes. Scrape the bowl sides and bottom, then beat in dark brown sugar until combined. Add eggs one at a time, beating until smooth after each addition and scraping the bowl as needed.
4. Add Flavorings and Thickeners: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Lower mixer speed and gradually blend in the ground spices (cinnamon, ginger, nutmeg, allspice) and cornstarch. Scrape the bowl again to ensure everything is fully integrated.
5. Assemble Cheesecake: Pour the batter into the prepared springform pan over the crust and spread evenly.
6. Bake with Water Bath: Place the large roasting pan in the oven and carefully set the springform pan inside it. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 85 minutes. After baking, turn off the oven, open the oven door halfway, and let the cheesecake rest for 10-15 minutes.
7. Cool and Chill: Remove the cheesecake from the oven and take off any foil wrapping. Let it rest on the counter for 10 minutes, then run a butter knife around the edges to loosen it from the pan. Let it cool for an additional hour before covering with plastic wrap and refrigerating for at least 6 hours or overnight for best results.
8. Prepare Frosting: Soften the cream cheese for about 30-45 minutes while keeping the heavy whipping cream cold. Using a whisk attachment, beat the cream cheese and powdered sugar on medium-high speed for about a minute. Slowly pour in the cold heavy whipping cream while continuing to mix, then add maple syrup and maple extract if using. Beat until stiff peaks form.
9. Decorate: Transfer the frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake.

Notes

• Be sure to fully wrap the springform pan with foil to prevent water from leaking into the cheesecake during the water bath.
• Cold heavy whipping cream is essential for achieving stiff peaks in the frosting.
• Let the cheesecake chill overnight for best texture and flavor development.
• Maple extract in the frosting is optional but enhances the maple flavor.
• Running a knife around the edges before chilling prevents cracking and makes removal easier.

Keywords: Gingerbread Cheesecake, Holiday Dessert, Molasses Cheesecake, Spiced Cheesecake, Christmas Dessert, Cream Cheese Frosting, Water Bath Cheesecake