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
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
- 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
