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Gingerbread Cheesecake with Maple Frosting Recipe

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★★★★★

4.6 from 140 reviews

This Gingerbread Cheesecake is a festive and creamy dessert that combines the warm, spiced flavors of gingerbread with a smooth, rich cheesecake base. Perfectly baked in a water bath to ensure a velvety texture, it features a spiced graham cracker crust and is topped with a luscious maple-flavored cream cheese frosting. Ideal for holiday gatherings or special occasions, this cheesecake offers a delightful balance of seasonal spices and indulgent creaminess.

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

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

  1. 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 space to spare. Wrap the outside of the springform pan with heavy-duty aluminum foil from bottom up to the sides to prevent water leakage during the water bath.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, and the spices (ginger, nutmeg, cinnamon, allspice). Stir well to fully incorporate. Grease the springform pan with cooking spray, then press the crumb mixture evenly onto the bottom and slightly up the sides to form the crust.
  3. 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, 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.
  4. 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 everything is fully integrated.
  5. Assemble Cheesecake: Pour the batter into the prepared springform pan over the crust and spread evenly.
  6. 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. After baking, turn off the oven, open the oven door halfway, and let the cheesecake rest for 10-15 minutes.
  7. Cool and Chill: Remove the cheesecake from the oven and take off 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 it cool for an additional hour before covering with plastic wrap and refrigerating for at least 6 hours or overnight for best results.
  8. 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 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.
  9. Decorate: Transfer the frosting to a piping bag fitted with a decorative tip and frost the chilled cheesecake. Decorate as desired and serve.

Notes

  • Wrap the springform pan in heavy-duty aluminum foil to avoid water seeping into the crust during the water bath.
  • Use room temperature eggs and cream cheese for a smoother cheesecake filling.
  • Let the cheesecake chill overnight if possible for best texture and flavor development.
  • The maple extract in the frosting is optional but adds a deeper maple flavor.
  • Use cold heavy whipping cream for the frosting to achieve stiff peaks.
  • Ensure to loosen the cheesecake edges before cooling completely to prevent cracking.
  • A water bath helps the cheesecake bake evenly and prevents cracking.

Keywords: Gingerbread cheesecake, holiday cheesecake, spiced cheesecake, cream cheese dessert, festive cheesecake

Find it online: https://servedbynora.com/gingerbread-cheesecake-with-maple-frosting-recipe/