Introduction

This gingerbread cheesecake is a perfect blend of creamy richness and warm, spicy flavors. With a spiced graham cracker crust and a luscious molasses-infused filling, it’s an ideal dessert for holiday gatherings or cozy evenings.

A tall slice of cheesecake sits on a white plate with a thin gold rim, placed on a white marbled surface. The cheesecake has three layers: a light golden brown crumbly crust at the bottom, a thick creamy off-white middle layer with a smooth texture, and a thin caramel-colored top layer that looks shiny and firm. On top of the cheesecake slice, there is a small gingerbread cookie shaped like a person, decorated with white icing details. More gingerbread cookies are scattered around the plate and background. A woman's hand is reaching toward the cheesecake from the right side. 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. To prevent water leaks 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 fully combine.
Step 3: Press the crumb mixture evenly onto the bottom and slightly up the sides of the springform pan to form the crust. Set aside.
Step 4: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl.
Step 5: Add dark brown sugar and beat until combined. Add eggs one at a time, mixing until smooth after each addition and scraping the bowl as needed.
Step 6: Mix in molasses, sour cream, heavy whipping cream, and vanilla extract. Reduce mixer speed and gradually incorporate the ground cinnamon, ground ginger, nutmeg, allspice, and cornstarch. Scrape the bowl to ensure everything is fully mixed.
Step 7: Pour the cheesecake batter over the prepared crust and spread evenly.
Step 8: Place the springform pan inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 85 minutes.
Step 9: After baking, turn off the oven, open the door halfway, and let the cheesecake rest inside for 10 to 15 minutes.
Step 10: Remove the cheesecake from the oven, unwrap the foil if used, and let it rest at room temperature for 10 minutes. Run a butter knife around the edges to loosen the cake. Cool for an additional hour, then refrigerate covered for at least 6 hours or overnight.
Step 11: To prepare the frosting, soften 8 oz cream cheese at room temperature for 30 to 45 minutes, keeping the heavy whipping cream cold.
Step 12: Using a whisk attachment, beat the cream cheese and powdered sugar on medium-high speed for about one minute. Slowly pour in the cold heavy whipping cream while mixing.
Step 13: Add maple syrup and maple extract, if using, and continue beating until stiff peaks form.
Step 14: Transfer the frosting to a piping bag fitted with a decorative tip. Frost the chilled cheesecake and decorate as desired before serving.

Tips & Variations

For a nutty twist, add finely chopped toasted pecans or walnuts to the crust mixture.
If you don’t have molasses, substitute with dark corn syrup or honey, keeping in mind the flavor will be milder.
Use full-fat cream cheese and dairy for the creamiest texture.
To avoid cracking, don’t overbake and cool the cheesecake gradually as instructed.
Replace the maple syrup in the frosting with honey or agave for a different sweetness profile.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve to maintain texture and freshness. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before frosting or serving. The frosting is best applied freshly, but if needed, can be stored separately refrigerated for up to 2 days.

How to Serve

A slice of layered pumpkin cheesecake is placed on a white round plate with gold trim, set on a white marbled surface. The cheesecake has two layers: a smooth, thick orange pumpkin layer on top and a darker brown crunchy crust at the bottom. On top of the slice, there is a swirl of white cream decorated with a small gingerbread man cookie. Next to the plate is a gold fork and a light green cloth napkin. In the background, there is a glass bowl filled with more gingerbread cookies and another slice of the cheesecake on a white plate, softly blurred. 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 it’s possible, the water bath helps prevent cracks and ensures even baking by providing moisture in the oven. If you skip it, be sure to bake at the recommended temperature and monitor closely to avoid drying out the edges.

Can I prepare this cheesecake a day ahead?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator. This allows the flavors to meld and the texture to set perfectly. Just add the frosting and decorate right before serving for the best appearance.