Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake base. Featuring a spiced graham cracker crust and a luscious molasses-scented filling, it is topped with a smooth maple cream cheese frosting. Perfect for holiday celebrations or cozy gatherings, this dessert balances festive spices with indulgent creaminess for a delightful treat.
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
Maple Cream Cheese 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
- 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 accommodate the springform pan with extra room. 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.
- Make the Crust: 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 fully incorporate all ingredients. Spray the springform pan with cooking spray, then evenly press the crumb mixture onto the bottom and slightly up the sides of the pan to form the crust.
- 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. Beat in the dark brown sugar until combined. Add eggs one at a time, beating until smooth after each addition and scraping the bowl as needed.
- 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 the batter is fully integrated.
- Assemble Cheesecake: Pour the batter into the prepared springform pan over the crust, then spread it evenly.
- 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. Once baking is complete, turn off the oven, open the oven door halfway, and let the cheesecake rest for 10-15 minutes inside.
- Cool and Chill: Remove the cheesecake from the oven and discard any foil wrapping. Let it rest at room temperature for 10 minutes, then run a butter knife around the edges to loosen it from the pan. Allow it to cool for an additional hour before covering with plastic wrap and refrigerating for at least 6 hours or overnight for best results.
- 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 1 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.
- Decorate: Transfer the frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake. Decorate as desired and serve.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake while baking in the water bath.
- For best results, allow the cheesecake to chill overnight to fully set and develop flavors.
- The maple extract in the frosting is optional but adds an extra depth of flavor.
- Room temperature eggs and softened cream cheese help achieve a smoother batter without lumps.
- Use a large roasting pan deep enough to hold water halfway up the springform pan during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread Cheesecake, Holiday Cheesecake, Spiced Cheesecake, Molasses Cheesecake, Maple Cream Cheese Frosting, Festive Dessert
