Description

This Gingerbread Cheesecake recipe combines the warm, spicy flavors of gingerbread with the rich, creamy texture of classic cheesecake. Featuring a Biscoff cookie crust and a luscious spiced cream cheese filling, this dessert is perfect for holiday celebrations or any cozy occasion. Topped with cinnamon whipped cream and optional gingerbread cookies, it’s a festive treat that’s both impressive and delicious.

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)

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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 to a food processor and pulse until fine crumbs form. Add melted butter, dark brown sugar, ground cinnamon, and salt, then pulse until the mixture sticks together when pressed. Press the mixture into the bottom and up about 1 inch of the sides of the springform pan. Bake for 10 minutes, then let it cool while preparing the filling.
Make the filling: In a stand mixer bowl fitted with a whisk, beat the room temperature 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. 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 sides and bottom, then mix again briefly. Sift in flour and malted milk powder, mixing for 20 seconds on medium speed. Scrape and fold once more with a spatula.
Bake the cheesecake: Place the springform pan on a large rimmed baking sheet. Pour the filling over the baked crust. Pour 3 cups of water into the outer rimmed pan beneath the springform to create a water bath. Bake at 300°F for 90 minutes or until the center slightly jiggles (like jell-O). Turn off the oven and leave the door closed for 30 minutes to cool gradually. Then crack the oven door open and cool for an additional 15 minutes. Remove from the oven and transfer to a wire rack to cool completely at room temperature. Refrigerate overnight for best texture and flavor.
Prepare the topping: Once the cheesecake has set, whip heavy cream with powdered sugar, ground cinnamon, and vanilla extract in a stand mixer on high speed until stiff peaks form. Pipe or spread the whipped cream around the edges of the chilled cheesecake. Decorate with gingerbread cookies if desired.
Serve: Cut slices using a warm knife (run under hot water, wiped dry for clean cuts) and enjoy the rich, spiced cheesecake at your holiday table or special occasion.

Notes

For clean cheesecake slices, warm your knife under hot water and wipe it dry before cutting each slice to prevent sticking.
Make sure all dairy ingredients are at room temperature to ensure a smooth, creamy filling without lumps.
Wrapping the springform pan in foil is essential to prevent water from the water bath leaking into the crust.
The water bath maintains a gentle heat around the cheesecake, helping to prevent cracking and promote even baking.
Overnight chilling enhances flavor development and helps the cheesecake set properly.
If malted milk powder is unavailable, you can substitute with an equal amount of all-purpose flour or omit it for a slightly different texture.

Nutrition

Serving Size: 1 slice
Calories: 470 kcal
Sugar: 30 g
Sodium: 300 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 110 mg