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Best Gingerbread Cheesecake : Holiday Favorite

Gingerbread Cheesecake combines two favorite treats into one delicious dessert with a creamy texture and warm, spicy flavors, making it perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 7 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup dark brown sugar
  • 2 tbsp 2 tbsp unsalted butter, melted
  • 2 tbsp 2 tbsp molasses
  • 1 tsp 1 tsp ground ginger
  • 0.5 tsp 1/2 tsp ground nutmeg
  • 0.5 tsp 1/2 tsp cinnamon
  • 0.25 tsp 1/4 tsp ground allspice
For the cheesecake filling
  • 32 oz 32 oz cream cheese, softened
  • 3 units 3 eggs, room temperature
  • 0.75 cups 3/4 cup dark brown sugar
  • 0.5 cups 1/2 cup heavy whipping cream
  • 0.25 cups 1/4 cup molasses
  • 0.25 cups 1/4 cup sour cream
  • 2 tbsp 2 tbsp cornstarch
  • 2 tsp 2 tsp vanilla extract
  • 2 tsp 2 tsp ground cinnamon
  • 2 tsp 2 tsp ground ginger
  • 0.5 tsp 1/2 tsp ground nutmeg
  • 0.5 tsp 1/2 tsp ground allspice
For the frosting
  • 8 oz 8 oz cream cheese, softened
  • 1 cup 1 cup heavy whipping cream, cold
  • 3 tbsp 3 tbsp maple syrup
  • 0.5 tsp 1/2 tsp maple extract (optional)
  • 0.75 cups 3/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and prepare a large roasting pan that fits the springform pan.
  2. If you're worried about water leaking, wrap the outside of the springform pan with heavy-duty aluminum foil.
  3. In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted butter, and spices. Stir well.
  4. Press the crumb mixture evenly onto the bottom and slightly up the sides of the springform pan to form the crust.
Cheesecake filling
  1. In another bowl, beat the softened cream cheese on medium-high speed until smooth and fluffy, about 1-2 minutes. Scrape down the bowl, then add dark brown sugar and combine.
  2. Add the eggs one at a time, beating until smooth after each addition. Scrape the bowl after each egg.
  3. Mix in molasses, sour cream, heavy whipping cream, and vanilla extract.
  4. Lower the mixer speed, then gradually blend in the ground spices and cornstarch. Scrape the bowl to ensure everything is mixed.
  5. Pour the cheesecake batter into the springform pan over the crust and spread it evenly.
Baking
  1. Place the roasting pan in the oven, then carefully set the springform pan inside. Pour hot water into the roasting pan until it’s halfway up the sides of the springform pan.
  2. Bake for 85 minutes. After baking, turn off the oven, open the door halfway, and let the cheesecake rest for 10-15 minutes.
  3. Remove the cheesecake from the oven and take off any foil. Let it cool on the counter for 10 minutes. Run a knife around the edges to loosen it from the pan.
  4. Let it cool for an hour, then cover with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Frosting
  1. To make the frosting, soften the cream cheese and keep the heavy whipping cream cold. Beat the cream cheese and powdered sugar on medium-high speed for about a minute.
  2. Slowly pour in the cold heavy whipping cream while mixing. Add maple syrup and maple extract if using. Beat until stiff peaks form.
  3. Transfer the frosting to a piping bag with a decorative tip and frost the chilled cheesecake. Decorate as desired and serve.

Notes

Ensure your cream cheese is completely softened for a smooth batter. Let the cheesecake set overnight for improved flavor and texture. For added flavor, consider using freshly grated ginger instead of ground ginger. Experiment with different toppings like caramel or chocolate sauce.