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Gingerbread Cheesecake Recipe

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★★★★★

4.5 from 128 reviews

This Gingerbread Cheesecake combines the festive flavors of gingerbread spices with a creamy, rich cheesecake base. A spiced graham cracker crust anchors the luscious filling infused with molasses and warming spices, all topped with a smooth maple cream cheese frosting. Perfect for holiday celebrations or cozy winter gatherings, this cheesecake offers a delightful blend of sweet and spicy in every bite.

Ingredients

Scale

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. Set up a large roasting pan that can comfortably fit the springform pan with space around it. To prevent water leaks during the water bath, wrap the outside of the springform pan with heavy-duty aluminum foil from the bottom to the sides.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, and the ground spices: ginger, nutmeg, cinnamon, and allspice. Mix thoroughly until the ingredients are well incorporated. Spray the springform pan with cooking spray, then press the crumb mixture evenly onto the bottom and slightly up the sides to form an even 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 to ensure even mixing, then add the dark brown sugar and blend until combined. Add eggs one at a time, beating well after each addition and scraping the bowl as needed to maintain a smooth texture.
  4. Add Flavorings and Thickeners: Mix in the molasses, sour cream, heavy whipping cream, and vanilla extract until combined. Reduce mixer speed and gradually incorporate the ground cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape the bowl again to ensure everything is fully integrated into a smooth batter.
  5. Assemble Cheesecake: Pour the batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
  6. Bake with Water Bath: Place the roasting pan in the oven, then carefully set the springform pan inside the roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 85 minutes. After baking, turn off the oven, open the oven door halfway, and let the cheesecake rest inside for 10-15 minutes to cool gradually.
  7. Cool and Chill: Remove the cheesecake from the oven and unwrap any foil from the springform pan. Let it rest on the counter for 10 minutes. Run a butter knife around the edges to loosen it from the pan, then allow it to cool for an additional hour. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for the best texture and flavor.
  8. Prepare Frosting: While keeping the heavy whipping cream cold, let the cream cheese soften for 30-45 minutes. Using a whisk attachment, beat the cream cheese and powdered sugar on medium-high speed for about one minute until smooth. Slowly pour in the cold heavy whipping cream while continuing to mix, then add the maple syrup and maple extract if using. Continue beating until stiff peaks form, creating a fluffy frosting.
  9. Decorate: Transfer the frosting into a piping bag fitted with a decorative tip. Pipe the frosting over the chilled cheesecake, decorating as desired. Serve and enjoy your festive gingerbread cheesecake.

Notes

  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
  • Using room temperature eggs and cream cheese helps create a smooth, lump-free batter.
  • For best flavor and texture, allow the cheesecake to chill overnight before serving.
  • If maple extract is unavailable, you can omit it without significantly affecting the frosting’s flavor.
  • Use heavy-duty aluminum foil and ensure it is tightly sealed to avoid water contamination during baking.

Keywords: gingerbread cheesecake, holiday dessert, spiced cheesecake, molasses cheesecake, cream cheese frosting, water bath cheesecake

Find it online: https://annakocht.com/gingerbread-cheesecake-recipe/