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Creamy Gingerbread Cheesecake with Maple Frosting Recipe

Creamy Gingerbread Cheesecake with Maple Frosting Recipe
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Creamy Gingerbread Cheesecake with Maple Frosting is a festive dessert blending cozy gingerbread spices with a smooth, velvety cheesecake base, topped with luscious maple frosting. Perfect for holiday celebrations or any special occasion craving, this dessert offers a comforting balance of warm spices, rich creaminess, and sweet maple finish that delights the senses.

Ingredients

Scale

Crust

  • 1 1/2 cups ginger snap cookies or graham cracker crumbs
  • 6 tablespoons melted butter

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1/4 cup molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Maple Frosting

  • 1/4 cup (4 tablespoons) butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tablespoons pure maple syrup

Instructions

  1. Prepare the Crust: Crush the ginger snap cookies or graham crackers into fine crumbs and combine them with melted butter. Press this mixture firmly into the bottom of a springform pan. Chill the crust while preparing the filling to set it firmly.
  2. Mix the Spiced Cheesecake Batter: Beat the softened cream cheese until smooth and creamy. Gradually add brown sugar and eggs one at a time, mixing well after each addition. Stir in molasses followed by the ground ginger, cinnamon, nutmeg, and cloves to infuse the batter with the warm gingerbread flavors.
  3. Bake to Perfection: Pour the cheesecake filling onto the chilled crust and bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. For best results, bake with a water bath and cool gradually with the oven door cracked open to prevent cracks.
  4. Prepare Maple Frosting: Combine softened butter, powdered sugar, and pure maple syrup in a bowl. Whip the mixture until light and fluffy. Once the cheesecake has completely cooled, gently spread the frosting over the top for a silky, sweet finish.
  5. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the frosting to set completely. Slice and serve chilled, optionally garnished with toasted pecans, a dusting of cinnamon or powdered sugar, and candied ginger pieces.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Do not overmix the batter to avoid cracks.
  • Baking in a water bath helps maintain moisture and prevents cracking.
  • Cool the cheesecake gradually by leaving the oven door cracked open after baking.
  • The cheesecake tastes better the next day as flavors deepen.
  • Maple frosting can be made a day ahead; bring to room temperature and whisk before spreading.
  • To store leftovers, keep refrigerated in an airtight container for up to 5 days.
  • Cheesecake can be frozen up to 2 months, wrapped tightly in plastic wrap and foil; thaw overnight in the fridge before serving.
  • Avoid reheating; serve chilled or let sit at room temperature 10-15 minutes for softer texture.

Nutrition

Keywords: gingerbread cheesecake, maple frosting, holiday dessert, creamy cheesecake, spiced dessert, festive cheesecake

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