Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with the rich, creamy texture of classic cheesecake. A crumbly Biscoff cookie crust is topped with a spiced filling featuring molasses and warming spices, then finished with a cinnamon whipped cream and festive gingerbread cookie garnish for the perfect holiday dessert.
Ingredients
Scale
Crust
- 32 cookies 250g Biscoff cookies (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 Crust: Preheat your oven to 300°F and wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Pulse the Biscoff cookies in a food processor until fine crumbs form. Add melted butter, dark brown sugar, cinnamon, and salt, pulsing until combined and the mixture sticks when pressed. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes and allow to cool.
- Make Filling: In a stand mixer with a whisk attachment, beat the cream cheese at medium-high speed for 1 minute. Scrape the bowl. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves, and mix on medium speed for 3 to 4 minutes until just combined. Add eggs one at a time, fully incorporating each. Pour in heavy cream and mix until mostly combined. Scrape bowl, then sift in flour and malted milk powder and mix for 20 seconds. Scrape and fold with a spatula.
- Bake Cheesecake: Place the springform pan on a rimmed baking sheet. Pour the batter into the crust. Pour 3 cups of water into the 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 jello. Turn off the oven and leave the door closed for 30 minutes. Crack the oven door and cool for 15 minutes more. Remove cheesecake and cool completely on a wire rack. Refrigerate overnight.
- Prepare Topping: In a stand mixer with a whisk attachment, beat heavy cream, powdered sugar, cinnamon, and vanilla extract on high speed until stiff peaks form. Pipe whipped cream around the edges of the cheesecake and top with optional gingerbread cookies.
- Serve: Slice with a knife warmed under hot water and wiped dry for clean slices. Enjoy your festive Gingerbread Cheesecake.
Notes
- Warm your knife under hot water before slicing to get perfect, clean cheesecake slices without cracking.
- Room temperature ingredients help ensure a smooth, creamy filling without lumps.
- Using a water bath during baking prevents cracks and keeps the cheesecake moist.
- Letting the cheesecake chill overnight improves texture and flavor.
- You can substitute malted milk powder with additional flour if needed, though it adds a nice depth of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
