Description
This Gingerbread Cheesecake recipe combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake filling. Featuring a spiced Biscoff cookie crust and topped with cinnamon whipped cream and optional gingerbread cookies, this dessert is perfect for holiday celebrations or any time you're craving a festive treat.
Ingredients
Scale
Crust
- 32 Biscoff cookies 250g (1 package)
- 2 tablespoons dark brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons salted butter, melted
Filling
- 32 ounces cream cheese 904g, room temperature
- 1½ cups dark brown sugar 300g, packed
- ¼ cup molasses 60mL
- 1 tablespoon vanilla bean paste
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 4 large eggs, room temperature
- ¾ cup heavy cream 175mL, room temperature
- ⅓ cup all-purpose flour 43g
- 2 tablespoons malted milk powder 20g
Toppings
- 1 cup heavy cream 240mL
- ¼ cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Gingerbread cookies, optional
Instructions
- Prepare the crust: Preheat your oven to 300°F. Wrap the bottom of a 9-inch springform pan with a criss-cross of aluminum foil curled up around the sides to prevent leaks. Add the Biscoff cookies to a food processor and pulse until finely crumbed. Add melted butter, dark brown sugar, ground cinnamon, and salt, then pulse until well combined and the mixture sticks when pressed. Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the springform pan using the palm of your hand or the bottom of a glass. Bake the crust for 10 minutes, then allow it to cool while preparing the filling.
- Make the filling: Using a stand mixer with a whisk attachment, beat the cream cheese on medium-high speed for 1 minute until smooth. Scrape down the bowl. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, ground cinnamon, ground nutmeg, salt, and ground cloves. Mix on medium speed for 3 to 4 minutes until just combined. Add the eggs one at a time, fully incorporating each before adding the next. Pour in the heavy cream and mix until mostly combined. Scrape the bowl and mix again. Sift in all-purpose flour and malted milk powder, then mix on medium speed for 20 seconds. Scrape and fold the batter gently with a rubber spatula.
- Bake the cheesecake: Place the springform pan on a large rimmed baking sheet. Pour the batter over the baked crust. Pour 3 cups of water into the rimmed baking sheet around the pan to create a water bath. Bake at 300°F for 90 minutes or until the center slightly jiggles like jell-O (not liquid). After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and cool for an additional 15 minutes. Remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature. For best results, refrigerate overnight to allow it to set fully and develop flavor.
- Prepare the topping: Once the cheesecake has set, whip the heavy cream with powdered sugar, ground cinnamon, and vanilla extract in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form. Pipe the whipped cream around the edge of the cheesecake. Optionally, garnish with gingerbread cookies before serving.
Notes
- For cleanly sliced cheesecake pieces, run a sharp knife under hot water, wipe it dry, then cut. Repeat heating and wiping the knife between slices.
- Room temperature ingredients help ensure a smooth cheesecake batter.
- Wrapping the springform pan with foil helps prevent water from the water bath from leaking into the crust.
- Using a water bath helps prevent cracks by providing gentle, even baking.
- Overbaking may cause cracking; look for a slight jiggle in the center to know when it’s done.
- Refrigerating overnight improves flavor and texture.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
