Description
This Gingerbread Cheesecake recipe combines a spiced Biscoff cookie crust with a creamy, flavorful gingerbread-spiced filling. Topped with cinnamon whipped cream and optional gingerbread men cookies, it offers a festive and indulgent dessert perfect for the holiday season or any special occasion.
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
Topping
- 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 and sides of a 9-inch springform pan with aluminum foil for water bath protection. In a food processor, pulse 32 Biscoff cookies into fine crumbs. Add 6 tablespoons melted salted butter, 2 tablespoons dark brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt, then pulse until combined and mixture sticks when pressed.
- Form and Bake the Crust: Press the crumb mixture into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove and allow to cool while preparing the filling.
- Make the Filling: In a stand mixer with a whisk attachment, beat 32 ounces cream cheese on medium-high speed for 1 minute. Scrape the bowl. Add 1½ cups dark brown sugar, ¼ cup molasses, 1 tablespoon vanilla bean paste, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, and ¼ teaspoon ground cloves. Mix on medium speed for 3 to 4 minutes until just combined.
- Incorporate Eggs: Add 4 large eggs one at a time, fully blending after each addition.
- Add Cream and Dry Ingredients: Pour in ¾ cup heavy cream and mix until mostly combined. Scrape the bowl. Sift ⅓ cup all-purpose flour and 2 tablespoons malted milk powder into the bowl and mix on medium speed for 20 seconds. Scrape and fold the batter once more with a rubber spatula.
- Prepare for Baking: Place the springform pan on a large rimmed baking sheet to catch water bath overflow. Pour the filling into the crust. Pour 3 cups of water into the rimmed pan around the springform to create a water bath.
- Bake the Cheesecake: Bake at 300°F for 90 minutes or until the center jiggles slightly like jello. After baking, turn off the oven and leave the door closed for 30 minutes. Then crack the oven door open and let cool for 15 minutes more.
- Cool Completely: Remove from the oven and transfer the pan to a wire rack; allow to cool to room temperature. Refrigerate overnight for best texture and flavor.
- Prepare the Topping: In a clean stand mixer bowl with a whisk attachment, whip 1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract on high speed until stiff peaks form.
- Assemble and Serve: Pipe the cinnamon whipped cream around the edge of the chilled cheesecake. Decorate with gingerbread men cookies if desired. Slice with a warm knife for clean cuts and enjoy!
Notes
- For clean cheesecake slices, warm a sharp knife under hot water before slicing and wipe dry.
- Using room temperature ingredients helps achieve a smooth cheesecake texture.
- Wrapping the springform pan with foil prevents water from the bath from leaking in.
- The water bath helps prevent cracking and ensures even baking.
- Refrigerating overnight improves flavor and texture.
- Optional gingerbread cookies add festive decoration and extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
