Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with a rich, creamy cheesecake filling on a buttery Biscoff cookie crust. Topped with cinnamon-spiced whipped cream and optional gingerbread cookies, it’s a festive dessert perfect for holiday celebrations.
Ingredients
Scale
Crust
- 32 Biscoff cookies 250g (1 (8.8oz.) 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 and wrap the bottom of a 9-inch springform pan with aluminum foil in a criss-cross to prevent leaks. Pulse the Biscoff cookies in a food processor until fine crumbs form. Add melted butter, brown sugar, cinnamon, and salt, then pulse until the mixture sticks together when pressed. Press the mixture firmly into the pan, bringing crumbs up about 1 inch on the sides. Bake for 10 minutes and cool while preparing the filling.
- Make the filling: Using a stand mixer with a whisk attachment, beat cream cheese on medium-high speed for 1 minute, scraping the bowl. Add brown sugar, molasses, vanilla bean paste, ginger, cinnamon, nutmeg, salt, and cloves; mix on medium speed for 3 to 4 minutes until combined. Add eggs one at a time, fully incorporating each. Pour in heavy cream and mix until mostly combined, scraping the bowl. Sift in flour and malted milk powder, mixing 20 seconds on medium speed; then scrape and stir by hand once more.
- Bake the cheesecake: Place the springform pan on a large rimmed baking sheet. Pour batter into the crust. Pour 3 cups of water into the rimmed baking sheet around the springform pan to create a water bath. Bake at 300°F for 90 minutes or until the center slightly jiggles like jell-O. Turn off the oven and leave the door closed for 30 minutes. Crack the door open and cool 15 minutes more. Remove from oven and cool completely on a wire rack. Refrigerate overnight for best results.
- Prepare the topping: Whip the heavy cream, powdered sugar, cinnamon, and vanilla extract in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form.
- Assemble and serve: Pipe the whipped cream around the edge of the chilled cheesecake. Garnish with gingerbread cookies if desired. Slice with a knife warmed under hot water for clean cuts and enjoy!
Notes
- Warm your knife under hot water and wipe it dry before slicing for perfect cheesecake slices.
- Wrapping the springform pan with foil prevents water from the water bath from leaking into the crust during baking.
- Using room temperature ingredients ensures a smooth, creamy filling.
- Chilling overnight allows the flavors to meld and the cheesecake to set properly.
- You can substitute Biscoff cookies with graham crackers or ginger snaps for a different crust flavor.
- Malted milk powder adds a subtle richness but can be omitted if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
