Gingerbread Cheesecake Recipe: Easy Maple Frosting Holiday Dessert

Let me tell you, the aroma of spicy gingerbread mingling with creamy cheesecake wafting from my oven is downright magical—like stepping into a holiday bakery, with cinnamon and maple swirling in the air. The first time I made this gingerbread cheesecake, I was instantly hooked. It was a brisk December afternoon, snow flurries tapping against my kitchen window, and I decided to try combining my two favorite festive treats. You know that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special? That was me, standing there, spatula in hand, grinning like a kid on Christmas morning.

My grandma used to bake gingerbread cookies every year when I was knee-high to a grasshopper, and my mom was famous for her creamy cheesecakes at every family gathering. Bringing those two worlds together felt like a homecoming. I’ll never forget how my family couldn’t stop sneaking bites off the cooling rack (and honestly, I couldn’t blame them). There’s something about the warm spices, the velvety filling, and that maple frosting that just screams nostalgic comfort—and it’s dangerously easy to make.

Honestly, this gingerbread cheesecake is perfect for holiday potlucks, a sweet treat for your kids after sledding, or to brighten up your Pinterest dessert board. If you’re looking for a show-stopping centerpiece for Christmas dinner or a cozy dessert to share on a snowy night, this one ticks all the boxes. I wish I’d discovered this combo years ago, because it’s become a staple for family gatherings, gifting, and those evenings when you need a little cheer. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and let’s face it—every time, it feels like a warm hug. You’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

When I say this gingerbread cheesecake with maple frosting is a game-changer, I’m not exaggerating. Years of baking (and a few failed attempts, I’ll admit) have taught me what makes a holiday dessert truly memorable. This recipe is chef-tested, family-approved, and, honestly, the kind of thing you’ll crave year-round. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 30 minutes of hands-on time. Perfect for busy weeknights or last-minute holiday cravings.
• Simple Ingredients: No fancy grocery trips needed—you probably have most things in your pantry right now. No oddball spices or hard-to-find cheeses.
• Perfect for Holidays: This gingerbread cheesecake is made for festive occasions: from Christmas dinner to New Year’s Eve, it’s a guaranteed hit.
• Crowd-Pleaser: I’ve never had leftovers, and trust me, kids and adults both rave about the creamy texture and spicy warmth.
• Unbelievably Delicious: The combination of gingerbread spices and tangy cheesecake is pure comfort food. The maple frosting is the final touch that takes it over the top.

What sets this gingerbread cheesecake apart from the rest? For starters, I blend the spices into both the crust and the filling for a punch of flavor in every bite. The maple frosting isn’t just sweet—it’s got that deep, almost caramel-like richness that balances the tang of the cheesecake. Unlike some recipes, this one doesn’t get dry or dense; it’s light, creamy, and perfectly spiced.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite, savoring every layer. It’s comfort food reimagined: faster, a little healthier, but with all the soul-soothing satisfaction of the classics. Whether you’re hoping to impress your guests (with zero stress) or just want to turn a simple meal into something memorable, this gingerbread cheesecake is your ticket.

What Ingredients You Will Need

This gingerbread cheesecake recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying, creamy texture—without any fuss. Most of what you need is already in your pantry, and if not, there are easy swaps for everything. Here’s the breakdown:

• For the Crust:
  • Ginger snap cookies, crushed (about 2 cups / 220g)—adds that classic spicy crunch
  • Unsalted butter, melted (6 tbsp / 85g)—binds the crust and adds richness
  • Brown sugar (2 tbsp / 25g)—for deep molasses flavor
• For the Cheesecake Filling:
  • Cream cheese, softened (24 oz / 680g)—full-fat is best for texture
  • Granulated sugar (1 cup / 200g)—balances the tang
  • Greek yogurt or sour cream (1/2 cup / 120g)—adds creaminess; use dairy-free if needed
  • Large eggs, room temperature (3)—helps with smooth blending
  • Molasses (1/4 cup / 80ml)—the secret to authentic gingerbread flavor
  • Vanilla extract (2 tsp / 10ml)—rounds out the flavor
  • Ground ginger (2 tsp / 4g)—for warmth and zing
  • Ground cinnamon (1 1/2 tsp / 3g)—cozy spice
  • Ground nutmeg (1/2 tsp / 1g)—adds depth
  • Ground cloves (1/4 tsp / 0.5g)—essential for that gingerbread kick
  • Salt (1/4 tsp / 1g)—just a pinch, trust me
• For the Maple Frosting:
  • Powdered sugar (1 cup / 120g)—for smoothness
  • Unsalted butter, softened (4 tbsp / 55g)
  • Pure maple syrup (3 tbsp / 45ml)—the real deal, not pancake syrup
  • Cream cheese, softened (4 oz / 115g)
  • Pinch of salt
  • Optional: Chopped candied ginger or toasted pecans (for garnish)

Personal tip: I always grab Trader Joe’s ginger snaps for the crust—they hold up beautifully. If you’re gluten-free, swap in gluten-free cookies (Pamela’s brand works well). For dairy-free, use plant-based cream cheese and yogurt, and coconut oil instead of butter. Love extra spice? Add a dash more ginger or a sprinkle of allspice. In summer, you can even top with fresh berries instead of maple frosting—so versatile!

If you can’t find molasses, dark corn syrup or golden syrup works in a pinch, though the flavor won’t be as rich. For the maple frosting, real maple syrup makes all the difference, so don’t skimp. This list keeps things simple, but gives you plenty of room to make it your own.

Equipment Needed

• 9-inch (23cm) springform pan—essential for easy release; a deep cake pan works if you line with parchment
• Food processor or blender—for crushing cookies (a zip-top bag and rolling pin also works, though you’ll get a mini arm workout!)
• Electric mixer (stand or hand-held)—for that ultra-smooth filling
• Large mixing bowls—at least two, preferably three
• Rubber spatula—for scraping every last bit of batter
• Measuring cups and spoons—accuracy matters for cheesecake
• Baking sheet—for the pan to catch drips
• Wire rack—for cooling (optional but helpful)
• Parchment paper—makes cleanup easier, especially if you’re gifting

Honestly, my old hand mixer has seen better days, but it still whips up a mean cheesecake filling. If you don’t have a springform pan, a deep pie dish works—you’ll just need to serve in slices straight from the dish. Pro tip: I always run a butter knife around the edge after baking to avoid cracks. You don’t need fancy gadgets; even budget-friendly tools (hello, thrift store finds) make this gingerbread cheesecake turn out just right.

For food processor maintenance, make sure to clean the blade thoroughly after working with sticky cookies and molasses. If you’re using nonstick bakeware, a little extra parchment on the bottom helps with removal and keeps the crust intact.

Preparation Method

1. Prep the Pan: Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Preheat your oven to 325°F (163°C).
2. Make the Crust: In a food processor, pulse 2 cups (220g) ginger snap cookies until finely crushed. Add 6 tbsp (85g) melted butter and 2 tbsp (25g) brown sugar, blending until the mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 10 minutes, then let cool completely. (You want a firm, fragrant base—if it looks dry, add another tbsp butter.)
3. Mix the Filling: In a large bowl, beat 24 oz (680g) cream cheese until creamy and lump-free—about 2 minutes. Add 1 cup (200g) granulated sugar, 1/2 cup (120g) Greek yogurt, and 1/4 cup (80ml) molasses. Mix well, scraping the sides. Blend in 3 eggs, one at a time. Stir in 2 tsp (4g) ground ginger, 1 1/2 tsp (3g) cinnamon, 1/2 tsp (1g) nutmeg, 1/4 tsp (0.5g) cloves, and 1/4 tsp (1g) salt. Add 2 tsp (10ml) vanilla extract. (Batter should be silky; if it’s too thick, add a splash more yogurt.)
4. Assemble and Bake: Pour filling over cooled crust. Tap the pan gently on the counter to release any air bubbles. Place pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes, until the center is just set but slightly wobbly. (If the top cracks, don’t worry—the frosting covers it!)
5. Cool and Chill: Remove cheesecake from oven and run a knife around the edge. Cool for 1 hour at room temperature, then refrigerate for at least 4 hours (overnight is best). The flavors will meld, and the texture gets creamy.
6. Maple Frosting: In a bowl, beat 4 oz (115g) cream cheese and 4 tbsp (55g) butter until fluffy. Add 1 cup (120g) powdered sugar, 3 tbsp (45ml) maple syrup, and a pinch of salt. Beat until smooth. (Frosting should be thick but spreadable—add a little extra sugar if too runny.)
7. Decorate: Spread or pipe frosting over chilled cheesecake. Top with chopped candied ginger or toasted pecans if desired. Slice and serve!

Prep tip: Cheesecake likes to crack if cooled too fast. Don’t skip the slow cooling step, and if your oven runs hot, check at 50 minutes. For extra smooth slices, wipe your knife between cuts. You’ll know the cheesecake is ready when the edges are firm and the center jiggles just slightly—like Jell-O. If you see condensation on the frosting, pop it back in the fridge uncovered for 30 minutes.

I’ve found mixing the spices by hand gives better control, and using room-temperature eggs prevents lumps. If you’re short on time, chill in the freezer for 2 hours, but the flavor isn’t quite as good as a slow fridge rest. Trust me, patience pays off here!

Cooking Tips & Techniques

After dozens of holiday cheesecakes (and a few kitchen disasters), I’ve learned some tricks for perfect results. First, always use room-temperature cream cheese—it blends smoother and prevents lumps. If you forget, just let the blocks sit near your oven for 30 minutes while prepping the crust. For a super silky texture, beat the filling longer than you think you need, but don’t overmix once the eggs go in (that can cause cracks).

Common mistake: Overbaking. The cheesecake should wobble slightly in the middle when you take it out. If it’s rock solid, it’ll be dense. My first attempt was a dry, rubbery mess—don’t be like me! If your oven runs hot, check at 50 minutes and tent with foil if the top browns too quickly.

If cracks do happen, don’t panic! The maple frosting is your best friend—just cover and garnish. Baking the crust first ensures it stays crisp and doesn’t turn soggy. For multitasking, prep the frosting while the cheesecake cools, and toast pecans or chop ginger at the same time.

Consistency tip: Always measure ingredients (especially spices) and use a gentle hand when folding in eggs. If you want to try water bath baking for extra creaminess, wrap the pan in foil and place in a larger pan with an inch of hot water. I don’t always bother, but for special occasions, it gives a bakery-level texture. If you’re gifting, chill overnight for easy slicing and packaging.

Variations & Adaptations

Love customizing your desserts? This gingerbread cheesecake is a dream for switching things up. Here are my favorite ways:

• Gluten-Free: Use gluten-free ginger snaps or graham crackers for the crust. Pamela’s or Mi-Del brands work well and taste just as spicy.
• Dairy-Free: Substitute plant-based cream cheese, butter, and yogurt. I’ve tried Kite Hill brand—surprisingly creamy and tangy.
• Spicy Boost: Add a pinch of cayenne or allspice to the filling for a little kick. Not traditional, but wow, does it wake up the flavors!
• Seasonal Fruit Topping: In spring and summer, swap maple frosting for a fresh berry compote—blueberries and raspberries are especially good.
• Mini Cheesecakes: Use a muffin tin lined with cupcake papers for individually-sized treats. Bake 20-25 minutes.

For nut allergies, skip pecans and try toasted coconut or just candied ginger as garnish. If you prefer a lighter dessert, use low-fat cream cheese and Greek yogurt—the flavor is still awesome, just a bit less rich. My personal favorite? Swapping a third of the cream cheese for ricotta for extra creaminess. I made that for a summer picnic once, and folks still ask for the “Italian gingerbread cheesecake”!

Serving & Storage Suggestions

This gingerbread cheesecake is best served chilled, straight from the fridge. For a pretty presentation, I like to pipe the maple frosting in swirls and sprinkle a little candied ginger or pecans on top. It looks gorgeous on a holiday dessert table (and, yes, it’s totally Pinterest-worthy).

Pair with hot apple cider, spiced tea, or even a glass of bubbly for festive flair. If you’re serving at a party, slice with a warm, wet knife for clean edges. It’s also lovely with a dollop of whipped cream or a drizzle of caramel sauce.

Leftovers keep well in the fridge for up to 5 days, covered in an airtight container. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge, and the flavors will deepen even more. When reheating, just let the cheesecake sit at room temperature for 20 minutes—don’t microwave, or the texture will suffer. Honestly, the flavors get even more intense after a day or two, so feel free to make ahead!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in every slice of gingerbread cheesecake (based on 12 servings):

• Calories: Approx. 370 per slice
• Protein: Roughly 6g
• Fat: 24g
• Carbohydrates: 32g
• Sugar: 21g

Thanks to the Greek yogurt and cream cheese, you get a nice protein boost and some calcium. The ginger, cinnamon, and nutmeg are known for digestive benefits and immune support. Maple syrup delivers minerals like manganese and zinc, plus a sweet hit without refined corn syrup. If you use gluten-free or dairy-free swaps, this recipe can fit most dietary needs. Just watch out for allergens: dairy, eggs, nuts (if using pecans), and gluten (unless adapted). Personally, I love knowing this dessert offers comfort without going totally overboard on sugar—and it’s easy to tweak for your own health goals.

Conclusion

So, why should you make this gingerbread cheesecake with maple frosting? Because it’s pure holiday happiness—warm, creamy, spiced just right, and topped with that dreamy maple swirl. It’s easy enough for any skill level, and honestly, it turns every gathering into a celebration. Whether you’re baking for family, friends, or just yourself (no judgment!), this dessert is a keeper.

Don’t be afraid to tweak the spices, play with the frosting, or switch up the toppings. Make it yours! I love this recipe because every slice feels like a trip down memory lane, with all the comfort and joy of the holidays. If you give it a try, let me know how it turns out—drop a comment, share your photos, or tell me about your own twists.

Here’s to warm kitchens, happy bellies, and desserts that make you smile. Bookmark this gingerbread cheesecake for your next holiday bash, and enjoy every delicious bite!

FAQs

Can I make gingerbread cheesecake ahead of time?

Absolutely! Cheesecake actually tastes better after chilling overnight, so you can make it a day or two in advance.

Do I have to use a springform pan?

Nope! A deep pie dish works, just line it well with parchment. Slices might not be as neat, but the flavor is spot on.

What if I don’t have molasses?

You can substitute dark corn syrup or golden syrup, though the gingerbread flavor won’t be quite as rich. Molasses is best for that classic taste.

How do I prevent my cheesecake from cracking?

Let the cheesecake cool slowly and run a knife around the edge right after baking. Even if it cracks, the frosting will cover it perfectly.

Can I freeze gingerbread cheesecake?

Yes! Slice, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and enjoy—the texture stays creamy and delicious.

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