Description
This Gingerbread Cheesecake is a festive and indulgent dessert perfect for the holidays. Featuring a spiced Biscoff cookie crust and a rich, creamy cheesecake filling infused with ginger, cinnamon, nutmeg, and cloves, it’s topped with cinnamon-spiced whipped cream and optional gingerbread cookies for a delightful finish.
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 prepare a 9-inch springform pan by wrapping the bottom with a criss-cross of aluminum foil curled up around the sides to prevent leaks. Add the Biscoff cookies into a food processor and pulse until fine crumbs form. Add melted butter, dark brown sugar, ground cinnamon, and salt and pulse until combined and the mixture sticks when pressed. Press the mixture evenly into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes then let cool while preparing the filling.
- Make the filling: In a stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed for 1 minute until smooth. Scrape down the sides of 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 well combined. Add eggs one at a time, fully incorporating each before adding the next. Pour in heavy cream and mix until mostly combined; scrape the bowl and mix again.
- Add dry ingredients: Sift in the all-purpose flour and malted milk powder. Mix on medium speed for 20 seconds, then scrape and gently fold with a spatula to fully combine.
- Bake the cheesecake: Place the springform pan on a large rimmed baking sheet. Pour the batter over the crust and add 3 cups of water to the rimmed baking sheet around the pan to create a water bath. Bake at 300°F for 90 minutes or until the center slightly jiggles like jell-O.
- Cool the cheesecake: Turn off the oven and leave the door closed for 30 minutes. Then, crack the oven door and cool for an additional 15 minutes. Remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature. Refrigerate overnight for best results.
- Prepare the topping: In a chilled bowl with a whisk attachment, beat heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the edge of the cheesecake and garnish with gingerbread cookies if desired.
- Serve: Slice with a warm knife for clean cuts and enjoy your festive Gingerbread Cheesecake!
Notes
- Run a sharp knife under hot water, wipe it dry, then cut to get perfect slices of cheesecake without cracking.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- Using room temperature ingredients helps achieve a smooth filling.
- The water bath during baking ensures even cooking and prevents cracking.
- Malted milk powder adds a subtle depth of flavor extra to the filling.
- Optional gingerbread cookies add a festive touch and extra crunch to the topping.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
