Description
This Gingerbread Cheesecake recipe combines a rich, spiced cheesecake filling with a crispy Biscoff cookie crust. Infused with warm gingerbread spices like ginger, cinnamon, nutmeg, and cloves, this dessert is perfect for festive occasions. Topped with cinnamon-spiced whipped cream and optional gingerbread cookies, it makes a decadent holiday treat.
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
Topping
- 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 in aluminum foil, curling it up around the sides to avoid leaks. Process 32 Biscoff cookies in a food processor until fine crumbs form. Add melted butter, brown sugar, ground cinnamon, and salt, then pulse until the mixture sticks when pressed. Press the crust mixture into the pan, bringing crumbs about 1 inch up the sides. Bake for 10 minutes and let cool.
- Make the Filling: In a stand mixer with a whisk attachment, beat the cream cheese on medium-high speed for 1 minute. Scrape the bowl. Add brown sugar, molasses, vanilla bean paste, spices (ginger, cinnamon, nutmeg, cloves), and salt. Mix on medium speed until combined, about 3 to 4 minutes. Add eggs one at a time, mixing completely after each addition. Pour in heavy cream, mix until mostly combined, scrape the sides and mix again. Sift in flour and malted milk powder, mixing for 20 seconds. Scrape and fold with a spatula once more.
- Bake the Cheesecake: Place the springform pan on a rimmed baking sheet. Pour the filling into the crust. Pour 3 cups of water into the baking sheet around the springform pan for a water bath. Bake at 300°F for 90 minutes or until the center slightly jiggles like jelly. Turn off the oven and keep the door closed for 30 minutes. Crack the oven door and cool for 15 minutes more. Remove from the oven and cool completely on a wire rack, then refrigerate overnight to set.
- Prepare the Topping: In a chilled bowl with a whisk attachment, whip heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the cheesecake edges and decorate with gingerbread cookies if desired.
- Serve: Slice the cheesecake with a knife warmed under hot water for perfect clean cuts. Enjoy your festive Gingerbread Cheesecake!
Notes
- Warm your knife under hot water before slicing to get clean, perfect cheesecake slices.
- Allow the cheesecake to cool slowly in the oven to minimize cracking on the surface.
- The water bath during baking helps ensure a smooth and creamy texture by regulating heat and moisture.
- Room temperature ingredients result in a better batter without lumps.
- Overnight refrigeration is crucial for the cheesecake to set firmly and develop its flavors.
- You can substitute the malted milk powder with an equivalent amount of cornstarch if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
