Gingerbread Cheesecake Recipe | Creamy, Festive & Delicious

Snow falls softly outside while this gingerbread cheesecake fills the kitchen with the scent of molasses and warm spice. The creamy filling and maple-sweet frosting make every bite taste like Christmas morning. It’s rich, cozy, and perfect for a dessert table that looks impressive but feels approachable just right for relaxed, festive gatherings.

Why You’ll Love This Gingerbread Cheesecake

This cheesecake hits every holiday note. It’s creamy, dense, and full of deep gingerbread flavor. The molasses adds warmth, the spices bring comfort, and the maple frosting ties everything together with a gentle sweetness. You can make it ahead, chill it overnight, and focus on the fun parts decorating and sharing. It’s ideal for bakers who want a show-stopping dessert without stress.

Ingredients You’ll Need

Three parts build the magic here: the spiced crust, the silky filling, and the whipped maple frosting. Together, they form layers of texture and flavor that make this gingerbread cheesecake unforgettable.

Gingerbread Crust Ingredients

The crust starts with graham cracker crumbs for structure and a buttery base. Molasses deepens the flavor, while dark brown sugar adds sweetness and chew. Ground ginger, nutmeg, cinnamon, and allspice warm everything up. When pressed into a 9-inch springform pan, it firms slightly up the sides, creating a stable shell that slices cleanly.

Cheesecake Filling Ingredients

Softened cream cheese builds the body, and room-temperature eggs help it mix evenly for a smooth, dense texture. Sour cream and heavy cream add richness while keeping the filling silky. Brown sugar and molasses bring deep sweetness, while vanilla balances the spice blend of ginger, cinnamon, nutmeg, and allspice. Cornstarch ensures it sets just right without cracks.

Maple Cream Cheese Frosting Ingredients

For the finishing touch, cream cheese and powdered sugar blend into a smooth base. Cold heavy cream adds lightness, and maple syrup infuses subtle sweetness. The optional maple extract boosts flavor for an unmistakable holiday finish. Whip it to stiff peaks for a frosting that’s firm enough to pipe but soft enough to melt on the tongue.

How to Make Gingerbread Cheesecake

Each step is simple and approachable. The water bath keeps the texture silky, while patience during cooling ensures that classic creamy finish.

Prep Your Ingredients and Pan

Let the cream cheese and eggs rest at room temperature for 30–45 minutes. This small step prevents lumps and guarantees smooth blending. Meanwhile, preheat the oven to 325°F. Wrap your springform pan in heavy-duty foil and lightly grease it. This keeps the water bath from leaking and helps the cheesecake bake evenly.

Make the Gingerbread Crust

Combine graham crumbs, brown sugar, butter, molasses, and spices. Stir until the texture feels like damp sand. Press firmly into the bottom and slightly up the sides of the prepared pan. A solid press keeps the crust from crumbling when sliced.

Mix the Cheesecake Filling

Beat the cream cheese until light and smooth. Add brown sugar, then mix in eggs one by one. Stir in molasses, sour cream, heavy cream, and vanilla. On low speed, add cornstarch and spices until fully combined. Mixing slowly keeps extra air out, preventing cracks as it bakes.

Bake in a Water Bath

Set the pan in a large roasting dish. Pour hot water halfway up the sides of the springform. Bake for 85 minutes, until the edges are set but the center jiggles slightly. Turn off the oven and crack the door. Let it rest for 10–15 minutes, then remove, unwrap, and cool for another 10 minutes. Run a knife along the edges to loosen. Let it reach room temperature, then cover and refrigerate at least 6 hours or overnight for the perfect texture.

Make the Maple Cream Cheese Frosting

Beat cream cheese and powdered sugar until smooth. Slowly stream in cold cream while mixing. Add maple syrup and extract if desired. Whip until stiff peaks form. The frosting should feel light yet stable. Pipe or spread over the chilled cheesecake just before serving.

Decorating and Serving Tips

Pipe rosettes or swirls around the edges and top with tiny gingerbread cookies for a festive look. Always add cookies right before serving so they stay crisp. For clean slices, dip a knife in warm water and wipe between cuts. Serve chilled but not icy—the flavor blooms as it warms slightly.

Storage and Make-Ahead Instructions

This gingerbread cheesecake keeps beautifully. Refrigerate covered for up to a week. For best results, bake 1–2 days before serving so the flavor deepens. Frost and decorate on the day you plan to serve.

Can You Make This Cheesecake Ahead?

Absolutely. Chill it overnight for a texture that’s creamy and set. The spices meld together beautifully after a full rest, making it taste even better the next day.

How to Freeze Gingerbread Cheesecake

Once cooled, wrap unfrosted cheesecake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. Frost once thawed for the best texture and appearance.

Recipe Tips for Best Results

Always use room-temperature cream cheese and eggs for a lump-free filling. Mix slowly to avoid over-aerating the batter. Don’t skip the water bath it prevents cracking and ensures even baking. Taste your molasses; use a high-quality brand for rich flavor. If you like a bolder spice, increase the ginger slightly. Serve chilled but never frozen solid.

Frequently Asked Questions

More Such Recipes

• Mini Pumpkin Cheesecakes with a Gingersnap Crust
• Pumpkin Cheesecake Bars with Creamy Swirl Layers
• Red, White, and Blue Cheesecake Bars for Holiday Celebrations
• Soft Pumpkin Snickerdoodles for Cozy Holiday Baking
• Peppermint Bark Brownies for a Festive Dessert Table
• Crumbl Pumpkin Pie Cookies with Buttery Crust and Filling
• Pumpkin Magic Custard Cake with a Spiced Holiday Twist

Conclusion

This gingerbread cheesecake brings warmth and joy to every slice. The deep molasses flavor, creamy filling, and maple frosting make it a centerpiece worth savoring. Bake it ahead, chill it overnight, and serve it with love at your next Christmas dinner or dessert exchange. It’s festive, comforting, and irresistibly good.

You can follow my holiday dessert ideas and behind-the-scenes bakes on Pinterest or join the cozy conversation on Facebook.

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