Name: Gingerbread Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 8 h 10 min
Cuisine: American
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; 1 cup heavy whipping cream, cold; 3 tbsp maple syrup; 1/2 tsp maple extract (optional); 3/4 cup powdered sugar

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Introduction

This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with the creamy richness of classic cheesecake. Perfect for the holiday season or any time you crave a comforting dessert with a festive twist.

A round cheesecake with two visible layers sits on a wooden cake stand over a white marbled texture. The bottom layer is a crumbly brown crust, and the top layer is a smooth, creamy pale yellow cheesecake. On top of the cheesecake, there are large swirls of white whipped cream evenly spaced around the edge. Each swirl is topped with a small gingerbread man cookie decorated with white icing, some showing smiley faces and buttons. The whole cake looks soft and inviting with a mix of smooth and textured surfaces. photo taken with an iphone --ar 4:5 --v 7

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

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. To prevent water leaks during the water bath, wrap the outside of the springform pan with heavy-duty aluminum foil from the bottom up to the sides.
Step 2: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, ground ginger, nutmeg, cinnamon, and allspice. Stir well until fully combined. Press the crumb mixture evenly onto the bottom and slightly up the sides of the greased springform pan to form the crust.
Step 3: 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.
Step 4: Add eggs one at a time, beating until smooth after each addition and scraping the bowl as needed.
Step 5: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Lower the mixer speed and gradually blend in the cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape the bowl again to ensure everything is fully incorporated.
Step 6: Pour the batter into the prepared springform pan over the crust, spreading it evenly.
Step 7: Place the 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.
Step 8: After baking, turn off the oven and open the oven door halfway. Let the cheesecake rest inside for 10-15 minutes.
Step 9: Remove the springform pan from the water bath 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.
Step 10: Allow the cheesecake to cool for an additional hour before covering it with plastic wrap and refrigerating for at least 6 hours or overnight for best results.
Step 11: To prepare the frosting, soften the cream cheese for 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.
Step 12: Slowly pour in the cold heavy whipping cream while continuing to mix. Add maple syrup and maple extract if using, then beat until stiff peaks form.
Step 13: Transfer the frosting to a piping bag fitted with a decorative tip. Frost the chilled cheesecake and decorate as desired before serving.

Tips & Variations

Wrap the springform pan tightly with foil to prevent water from seeping into the cheesecake during the water bath baking process.
For a deeper spice flavor, toast the ground spices lightly before adding them to the crust and batter.
If you don’t have maple extract, increase the maple syrup slightly or omit entirely without losing the overall flavor balance.
Use full-fat cream cheese and cream for the best texture and richness.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped in plastic wrap or in an airtight container to prevent it from drying out. For best flavor and texture, serve chilled. To reheat slightly, let the slices sit at room temperature for about 20 minutes before serving; avoid microwaving as it can alter the creamy texture.

How to Serve

A round cheesecake with two visible layers, a dark brown crumbly base and a thick light tan cheesecake layer above it, sits on a wooden cake stand with scalloped edges. On top, there are twelve swirls of white whipped cream arranged evenly around the cake's edge. Between the swirls are small gingerbread cookies decorated with white icing, shaped as gingerbread men, snowflakes, and stars. The cake is photographed on a white marbled surface with a light-colored cloth draped around the base of the stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake tastes even better after chilling overnight, allowing the flavors to meld perfectly. Just keep it covered in the refrigerator until ready to serve.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but if you don’t have one, use a regular 9-inch cake pan lined with parchment paper or foil for easier cheesecake removal. Be extra careful when unmolding to prevent cracks.