Description
This Gingerbread Cheesecake recipe combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake filling atop a buttery Biscoff cookie crust. Perfect for holiday celebrations, the cheesecake is baked gently in a water bath to achieve a silky texture and topped with cinnamon-spiced whipped cream and optional gingerbread cookies for festive presentation.
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 Crust: Preheat your oven to 300°F and wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks. Place the Biscoff cookies in a food processor and pulse until finely ground. Add melted butter, dark brown sugar, ground cinnamon, and salt; pulse until the mixture sticks together when pressed. Press the crust mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes and allow to cool.
- Mix Filling: In a stand mixer with a whisk attachment, beat cream cheese on medium-high speed for 1 minute until smooth. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves. Mix on medium speed for 3 to 4 minutes until just combined. Add eggs one at a time, fully incorporating each before adding the next.
- Incorporate Remaining Ingredients: Pour in heavy cream and mix until mostly combined. Scrape the bowl and mix again briefly. Sift in flour and malted milk powder, mixing for 20 seconds on medium speed. Scrape and fold with a spatula to ensure full incorporation.
- Prepare for Baking: Place the springform pan on a large rimmed baking sheet. Pour the cheesecake batter into the crust. Carefully pour 3 cups of hot water into the rimmed baking sheet around the springform to create a water bath.
- Bake 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 the cheesecake cool for 15 minutes more.
- Cool Cheesecake: Remove the pan from the oven and transfer to a wire rack to cool completely at room temperature. For best results and to reduce cracking, refrigerate the cheesecake overnight.
- Prepare Topping: In a clean bowl with a whisk attachment, beat heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form.
- Decorate and Serve: Pipe the whipped cream around the edges of the chilled cheesecake. Garnish with gingerbread cookies if desired. Slice and enjoy your festive gingerbread cheesecake.
Notes
- For cleaner slices, warm a sharp knife under hot water before slicing, wiping it dry to reduce sticking.
- Make sure all dairy ingredients are at room temperature to ensure a smooth filling texture.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath bake.
- The water bath helps slow down the baking process, ensuring an even texture without cracks.
- Overnight refrigeration enhances flavor melding and sets the cheesecake properly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
