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Gingerbread Cheesecake with Maple Frosting

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This festive gingerbread cheesecake combines a spicy ginger snap crust, creamy spiced filling, and a rich maple frosting for the ultimate holiday dessert. Easy to make and perfect for gatherings, it’s a crowd-pleaser that brings together nostalgic flavors and creamy comfort.

Ingredients

Scale
  • 2 cups ginger snap cookies, crushed (about 220g)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup Greek yogurt or sour cream
  • 3 large eggs, room temperature
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 4 ounces cream cheese, softened
  • Pinch of salt
  • Optional: Chopped candied ginger or toasted pecans for garnish

Instructions

  1. Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 325°F (163°C).
  2. In a food processor, pulse ginger snap cookies until finely crushed. Add melted butter and brown sugar, blending until mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 10 minutes, then let cool completely.
  3. In a large bowl, beat cream cheese until creamy and lump-free, about 2 minutes. Add granulated sugar, Greek yogurt, and molasses. Mix well, scraping the sides. Blend in eggs, one at a time. Stir in ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract.
  4. Pour filling over cooled crust. Tap pan gently to release air bubbles. Place pan on a baking sheet and bake at 325°F for 50-60 minutes, until center is just set but slightly wobbly.
  5. 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).
  6. For maple frosting: In a bowl, beat cream cheese and butter until fluffy. Add powdered sugar, maple syrup, and a pinch of salt. Beat until smooth.
  7. Spread or pipe frosting over chilled cheesecake. Top with chopped candied ginger or toasted pecans if desired. Slice and serve.

Notes

For gluten-free, use gluten-free ginger snaps. For dairy-free, substitute plant-based cream cheese, butter, and yogurt. Let cream cheese and eggs come to room temperature for a smoother filling. Don’t overbake; cheesecake should wobble slightly in the center. Chill overnight for best flavor and texture. Maple frosting covers any cracks. Garnish with candied ginger or pecans for extra flair.

Nutrition

Keywords: gingerbread cheesecake, holiday dessert, maple frosting, Christmas, spiced cheesecake, easy cheesecake, festive baking, ginger snap crust

Find it online: https://avabake.com/gingerbread-cheesecake-recipe-easy-maple-frosting-holiday-dessert/