Description
This Gingerbread Cheesecake offers a rich and festive twist on classic cheesecake, featuring a spiced Biscoff cookie crust and a creamy filling infused with warm gingerbread spices. Topped with cinnamon whipped cream and optional gingerbread men cookies, it’s the perfect holiday dessert to impress and delight.
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 the crust: Preheat your oven to 300°F and wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks. Process the Biscoff cookies in a food processor until fine crumbs form. Add melted butter, dark brown sugar, ground cinnamon, and salt, then pulse to combine until the mixture sticks when pressed. Press the mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes and let cool.
- Make the filling: Using a stand mixer with a whisk attachment, beat the 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 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, then scrape the bowl. Sift in flour and malted milk powder and mix for 20 seconds. Scrape and fold the batter gently once more.
- Bake the cheesecake: Place the springform pan on a large rimmed baking sheet to catch any water. Pour the batter into the crust. Pour 3 cups of water on the baking sheet around the pan to create a water bath. Bake at 300°F for 90 minutes or until the center jiggles slightly like jell-O. Turn off the oven, close the door, and let the cheesecake cool inside for 30 minutes. Crack the oven door and cool an additional 15 minutes. Remove the cheesecake and cool completely on a wire rack at room temperature.
- Chill overnight: Once the cheesecake is at room temperature, refrigerate overnight for best texture and flavor.
- Prepare the topping: Whip the heavy cream with powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the edges of the chilled cheesecake and top with gingerbread cookies if desired.
- Serve and enjoy: Slice the cheesecake using a warm knife for clean slices and enjoy this festive dessert.
Notes
- For clean slices, warm a sharp knife in hot water and wipe it dry before cutting the cheesecake.
- The water bath helps prevent cracks and keeps the cheesecake moist and creamy.
- Bringing ingredients like eggs, cream cheese, and heavy cream to room temperature ensures smooth mixing and a creamy texture.
- Wrapping the springform pan bottom with foil prevents water leakage during the water bath bake.
- Chilling overnight improves the cheesecake’s texture and flavor development.
- Gingerbread cookies on top add a festive decorative touch but are optional.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 340 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg
