Description
This Gingerbread Cheesecake blends warm holiday spices, rich molasses, and creamy cheesecake filling topped with a light maple cream cheese frosting. A make-ahead Christmas dessert that’s festive, flavorful, and simple to bake.
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup dark brown sugar
2 tbsp melted unsalted butter
2 tbsp molasses
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp cinnamon
¼ tsp ground allspice
Filling:
32 oz softened cream cheese
3 room-temperature eggs
¾ cup dark brown sugar
½ cup heavy whipping cream
¼ cup molasses
¼ cup sour cream
2 tbsp cornstarch
2 tsp vanilla extract
2 tsp cinnamon
2 tsp ginger
½ tsp nutmeg
½ tsp allspice
Frosting:
8 oz softened cream cheese
1 cup cold heavy whipping cream
3 tbsp maple syrup
½ tsp maple extract (optional)
¾ cup powdered sugar
Instructions
1. Let cream cheese and eggs sit at room temperature for 30–45 minutes. Preheat oven to 325°F.
2. Wrap a 9-inch springform pan in foil and lightly grease inside.
3. Mix crust ingredients until combined, then press into pan bottom and slightly up sides.
4. Beat cream cheese until smooth. Blend in sugar, then add eggs one at a time.
5. Mix in molasses, sour cream, heavy cream, and vanilla.
6. Lower speed and add cornstarch and spices. Pour filling into crust.
7. Place pan in a roasting pan and add hot water halfway up the sides.
8. Bake 85 minutes. Turn off oven, crack door, rest cheesecake 10–15 minutes.
9. Remove, unwrap foil, and cool 10 minutes. Run knife around edges, cool to room temp.
10. Cover and refrigerate 6 hours or overnight.
11. For frosting, beat cream cheese and powdered sugar. Add cold cream slowly.
12. Mix in maple syrup and extract, beat until stiff peaks form.
13. Pipe frosting onto chilled cheesecake before serving.
Notes
Refrigerate cheesecake up to 1 week, covered airtight.
Add cookies or decorations right before serving to keep them crisp.
You can make cheesecake 1–2 days ahead and store unfrosted.
Freeze unfrosted cheesecake up to 3 months; thaw in fridge overnight.
Frost after thawing for best texture and flavor.
- Prep Time: 20 minutes (plus overnight chilling)
- Refrigerate: 8 hours
- Cook Time: 85 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baked in water bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cheesecake)
- Calories: 804
- Sugar: 51g
- Sodium: 496mg
- Fat: 58g
- Saturated Fat: 33g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 232mg