There’s something irresistibly cozy about the warm spices and creamy texture that come together in this Gingerbread Cheesecake Recipe. It’s the kind of dessert that immediately wraps you up in the flavors of fall and winter, yet feels delightfully elegant and smooth.
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Why You'll Love This Recipe
This Gingerbread Cheesecake Recipe quickly became a holiday staple in my kitchen, and I bet you’ll feel the same way. From the spiced crust to the rich, silky filling, it’s a perfect balance of flavor and texture that feels indulgent without being overly sweet.
- Warm, inviting flavors: The blend of ginger, cinnamon, nutmeg, and cloves creates that classic gingerbread taste that everyone adores.
- Perfectly creamy cheesecake: The lush cream cheese filling is smooth and velvety, with just enough spice to keep things interesting.
- Crunchy and flavorful crust: Using Biscoff cookies for the crust adds a caramelized, spiced crunch that complements the filling beautifully.
- Simple yet impressive: Despite its fancy appearance, this cheesecake is straightforward enough to make for any special occasion or get-together.
Ingredients & Why They Work
Every element of this Gingerbread Cheesecake Recipe plays a key role. The spices bring warmth and character, the Biscoff cookies add extra depth in the crust, and the cream cheese base ties it all together with creamy richness. Here’s a quick rundown of what makes each ingredient shine and how to choose the best versions when shopping.
- Biscoff cookies: These cookies have a unique caramel and cinnamon flavor that makes for an irresistible crust; make sure to use fresh cookies so the crust binds well.
- Dark brown sugar: Packed with molasses, this sugar deepens the flavor and adds moisture to both crust and filling.
- Ground cinnamon, ginger, nutmeg, cloves: The classic gingerbread spice blend; fresh ground spices work best for the brightest flavors.
- Salted butter: Adds richness and helps the crust hold together; salted butter balances the sweetness nicely.
- Cream cheese: The heart of cheesecake; be sure it’s at room temperature for smooth mixing and creamy texture.
- Molasses: Provides that dark, robust molasses flavor essential to gingerbread, enhancing spice depth.
- Vanilla bean paste: Adds a subtle sweetness and aromatic note that elevates the entire filling.
- Eggs: Bind the filling and provide structure — room temperature eggs mix more evenly.
- Heavy cream: Adds creaminess to the filling and whip topping, giving the cheesecake a luscious mouthfeel.
- All-purpose flour and malted milk powder: Help stabilize the filling while adding a slight malt note for extra flavor complexity.
- Powdered sugar and vanilla extract for topping: Sweeten and flavor the whipped cream topping perfectly.
Make It Your Way
I love switching things up based on the season or who I’m serving it to. You can easily tweak this Gingerbread Cheesecake Recipe to make it your own. Sometimes I add a splash of espresso powder to the filling for a mocha touch or swap the molasses for maple syrup for a lighter sweetness.
- Variation: One year, I swapped Biscoff cookies for ginger snap cookies in the crust — the crust had more snap and added that classic ginger crunch I adore.
- Dietary tweaks: If you want to make it gluten-free, use gluten-free spiced cookies for the crust and a gluten-free flour blend in the filling.
- Seasonal flair: Top with candied cranberries and crushed pistachios during the holidays for extra color and crunch.
Step-by-Step: How I Make Gingerbread Cheesecake Recipe
Step 1: Crafting a Spiced, Sticky Crust
Preheat your oven to 300°F (150°C) and wrap the bottom of a 9-inch springform pan with foil — this prevents leaks during the water bath bake. Drop your Biscoff cookies into a food processor and pulse until they're fine crumbs. Add melted butter, dark brown sugar, cinnamon, and a pinch of salt, then pulse again until the mixture holds together when pressed. Press this mixture firmly into the bottom and about an inch up the sides of your pan. Bake for 10 minutes, then let it cool while you prepare the filling. A quick tip: pressing the crust firmly helps prevent crumbling when slicing, so don't be shy with the pressure!
Step 2: Mixing the Cream Cheese Filling to Perfection
Using a stand mixer with a whisk attachment, beat room temperature cream cheese for about a minute until smooth. Then add the brown sugar, molasses, vanilla bean paste, and all the spices. Mix on medium speed just until incorporated — overmixing can trap too much air and cause cracks. Next, add your eggs one at a time, making sure each is fully blended before the next. Pour in the heavy cream, then sift in the flour and malted milk powder and mix briefly. Always scrape the sides of your bowl often to ensure even mixing.
Step 3: Water Bath Baking for a Creamy Finish
Place your springform pan on a large rimmed baking sheet, then pour the cheesecake batter into the crust. Carefully pour 3 cups of hot water into the outer pan surrounding your springform — this water bath will create steam to keep the cheesecake moist and prevent cracking. Bake at 300°F for 80 to 90 minutes. You’re looking for the center to jiggle slightly like jello but not be liquidy. This slow, gentle bake is key to silky texture.
Step 4: Cool and Set with Patience
Once baked, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes—this gradual cooling helps prevent cracks. Then crack the door open and cool for another 15 minutes before removing it. Let it come to room temperature on a wire rack, then refrigerate overnight to fully set. Trust me, this last step makes all the difference for clean slices and that perfect dense-yet-creamy texture.
Step 5: Whipped Cream Topping and Finishing Touches
To finish, whip your heavy cream with powdered sugar, cinnamon, and vanilla extract until stiff peaks form. Pipe it around the edge of your cheesecake for a beautiful presentation, then garnish with gingerbread cookies if you like. The contrast between the creamy cheesecake and the crunchy cookies is just delightful—plus it’s such a fun touch!
Top Tip
Over the years, I’ve learned a few simple tricks that keep this Gingerbread Cheesecake Recipe from cracking and looking perfect every time. It’s all about temperature control and gentle handling.
- Warm Knife Slices: When you’re ready to cut your cheesecake, run a sharp knife under hot water, wipe it dry, and then slice. This warm blade gives you perfectly clean cuts without dragging through the filling.
- Room Temperature Ingredients: Always start with cream cheese, eggs, and cream at room temperature—it helps everything blend seamlessly and eliminates lumps.
- Water Bath Baking: Don’t skip the water bath! It maintains an even heat and moisture around the cheesecake, dramatically reducing cracks and drying out.
- Slow Cooling: Let the cheesecake cool gradually in the oven before removing it. Sudden temperature changes are the enemy of a smooth surface.
How to Serve Gingerbread Cheesecake Recipe
Garnishes
My go-to garnish is a simple whipped cream piped around the edges, dusted lightly with cinnamon. Adding mini gingerbread men cookies on top feels festive and adds a lovely crunch. Sometimes, I sprinkle crushed crystallized ginger or toasted pecans for an unexpected twist that guests rave about.
Side Dishes
Pairing this cheesecake with fresh cranberries or a tart berry compote balances out the sweetness and spices beautifully. A hot cup of chai tea or coffee also makes the perfect accompaniment, enhancing those deep gingerbread notes.
Creative Ways to Present
For holiday gatherings, I’ve served this cheesecake on a wooden board surrounded by fresh pine sprigs and cinnamon sticks for a rustic, cozy look. Another favorite trick is cutting the cheesecake into mini bites and placing them in pretty cupcake wrappers for easy serving at parties. It never fails to impress!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake? Absolutely store it in an airtight container in the fridge, where it stays delicious for up to 5 days. I always cover the top tightly with plastic wrap before sealing the container to keep it from drying out.
Freezing
I’ve frozen slices of this Gingerbread Cheesecake Recipe wrapped tightly in plastic wrap, then foil, for up to 2 months. When ready to eat, just thaw overnight in the refrigerator. It keeps texture and flavor surprisingly well, so it’s a great make-ahead option for busy holidays.
Reheating
Cheesecake is best served chilled, so I usually don’t reheat leftovers. If you prefer it slightly less cold, I let slices sit at room temperature for 15–20 minutes before serving. This softens the texture and opens up the flavors beautifully.
Frequently Asked Questions:
Yes! In fact, I highly recommend making it a day in advance. Baking it the day before allows the flavors to meld and the cheesecake to set perfectly. It also makes serving easier when you have guests.
A springform pan is best for cheesecakes since it allows you to remove the sides easily without disturbing the cake. However, if you don’t have one, a regular 9-inch cake pan lined with parchment and foil can work, but be cautious when removing the cheesecake to avoid breaking it.
Absolutely! While Biscoff cookies add a unique caramel and spice note, you can use ginger snaps, graham crackers, or even speculoos cookies depending on your taste and availability. Just make sure to process them to fine crumbs.
The key to avoiding cracks is to bake the cheesecake gently using a water bath, use room temperature ingredients, and allow it to cool slowly inside the oven with the door closed for 30 minutes after baking. This gradual temperature change reduces cracking.
Final Thoughts
This Gingerbread Cheesecake Recipe holds a special place in my heart because it combines the festive spices I adore with the creamy, comforting texture of cheesecake. It’s a real crowd-pleaser that will have loved ones asking for seconds. Give it a try—you’ll be amazed at how this dessert can effortlessly bring warmth and holiday cheer to your table. I can’t wait for you to enjoy it as much as I do!
Print
Gingerbread Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 10 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Gingerbread Cheesecake is a festive and flavorful dessert combining a spiced Biscoff cookie crust with a creamy, gingerbread-spiced cream cheese filling. Topped with cinnamon whipped cream and optional gingerbread cookies, it’s perfect for holiday celebrations and gatherings.
Ingredients
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
- Preheat and Prepare Pan. Preheat your oven to 300°F and wrap the bottom of a 9-inch springform pan with aluminum foil curled up around the sides to prevent water leaks during baking.
- Make the Crust. Pulse the Biscoff cookies in a food processor until fine crumbs form. Add melted salted butter, dark brown sugar, ground cinnamon, and salt; pulse until the mixture sticks when pressed. Press crumbs into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes and allow to cool.
- Prepare the Filling. Using a stand mixer with a whisk attachment, beat cream cheese on medium-high for 1 minute. Add brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves; mix on medium speed for 3 to 4 minutes until combined.
- Add Eggs and Cream. Add eggs one at a time, fully incorporating each. Pour in heavy cream and mix until mostly combined. Scrape bowl sides and mix again.
- Incorporate Dry Ingredients. Sift in flour and malted milk powder, mixing for 20 seconds on medium speed. Scrape and fold with a spatula to ensure even distribution.
- Prepare for Water Bath. Place the springform pan on a large rimmed baking sheet. Pour the filling into the crust. Pour 3 cups of water into the outer baking sheet for a water bath.
- Bake the Cheesecake. Bake at 300°F for 90 minutes or until the center jiggles slightly like jell-O. Turn off oven, keep door closed, and cool for 30 minutes, then crack door and cool for another 15 minutes. Remove from oven and cool completely on a wire rack.
- Chill Overnight. Refrigerate the cheesecake overnight for best texture and flavor.
- Make the Topping. Whip heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form.
- Decorate and Serve. Pipe whipped cream around the cheesecake edges and top with gingerbread cookies if desired. Slice using a warm knife for clean cuts and enjoy.
Notes
- Run a sharp knife under hot water, dry it, then use it to cut the cheesecake for smooth, clean slices.
- Allow the cheesecake to cool gradually in the oven to help prevent cracking on the surface.
- Malted milk powder adds a subtle malt flavor but can be omitted or substituted with an equal amount of additional flour if unavailable.
- For best results, ensure all dairy ingredients and eggs are at room temperature before mixing to prevent lumps and ensure smooth batter.
- Wrapping the springform pan bottom with foil prevents water from the bath seeping in and loosening the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 130 mg
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