Introduction

This Gingerbread Cheesecake perfectly blends the warm, spicy flavors of gingerbread with the creamy richness of cheesecake. It’s an ideal dessert for cozy gatherings and holiday celebrations, offering a unique twist on classic favorites.

A round cheesecake with two layers sits on a wooden cake stand against a white marbled texture. The bottom crust layer is dark brown and crumbly, while the top layer is a thicker, smooth, light beige cheesecake. On the top edge, there are thick white whipped cream swirls evenly spaced around the cake. Between the whipped cream dollops, small gingerbread cookies decorate the cake, including smiling gingerbread people and snowflakes with white icing designs. The center of the cheesecake remains plain without topping. 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. If concerned 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.
Step 2: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, and the spices: ginger, nutmeg, cinnamon, and allspice. Stir well to incorporate. Press the crumb mixture evenly onto the bottom and slightly up the sides of the prepared 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 dark brown sugar until combined. Add eggs one at a time, beating until smooth after each addition and scraping the bowl as needed.
Step 4: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Lower mixer speed and gradually blend in ground cinnamon, ginger, nutmeg, allspice, and cornstarch. Scrape the bowl again to ensure everything is fully incorporated.
Step 5: Pour the batter into the prepared springform pan over the crust and spread evenly.

Step 6: 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. After baking, turn off the oven, open the oven door halfway, and let the cheesecake rest for 10–15 minutes.
Step 7: Remove the cheesecake from the oven and remove 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 cool for an additional hour before covering with plastic wrap and refrigerating for at least 6 hours or overnight.
Step 8: For the frosting, soften the cream cheese for 30–45 minutes while keeping the heavy whipping cream cold. 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.

Step 9: Transfer the frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake. Decorate as desired and serve.

Tips & Variations

Wrap the springform pan carefully in foil to prevent water from leaking into the cheesecake during the water bath.
For a stronger ginger flavor, increase the ground ginger slightly in both the crust and filling.

Use pure maple syrup in the frosting for a natural sweetness and added depth of flavor.
Decorate with crystallized ginger pieces or a sprinkle of cinnamon for an extra festive touch.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, bring it to room temperature for about 20 minutes for the best texture. Leftover cheesecake can be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A round cheesecake with two visible layers sits on a dark wooden cake stand above a khaki cloth; the bottom layer is a thick, crumbly brown crust, and the top layer is a smooth, light tan cream cheese filling. On top of the cake, there are twelve large swirls of white whipped cream evenly spaced around the edge. Tucked into each swirl are small gingerbread men cookies decorated with white icing, each having different simple facial expressions and body designs with white icing lines and dots. The background is dark, and the photo is focused on the cake with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While a water bath helps prevent cracking and ensures even baking, you can bake it without one by reducing the oven temperature slightly and baking longer. However, be aware that the texture might be less smooth and cracks more likely.

What can I use instead of heavy whipping cream in the frosting?

If you don’t have heavy whipping cream, you can use full-fat coconut cream as a dairy-free alternative. It will add a slight coconut flavor but still provide a creamy, fluffy texture.