Description
This delightful Gingerbread Cheesecake combines the festive flavors of gingerbread spices with creamy cheesecake for a perfect holiday dessert. With a crunchy Biscoff cookie crust, spiced molasses filling, and a dollop of cinnamon whipped cream topped with gingerbread cookies, it’s a deliciously festive treat that will wow your guests.
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 the oven to 300°F. Wrap the bottom and sides of a 9-inch springform pan tightly with aluminum foil in a criss-cross pattern to prevent water leaks. Process the Biscoff cookies into fine crumbs in a food processor, then add melted butter, dark brown sugar, cinnamon, and salt. Pulse until the mixture sticks when pressed.
- Form and Bake Crust: Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the springform pan using your palm or the bottom of a glass. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.
- Mix Filling: In a stand mixer with whisk attachment, beat cream cheese on medium-high speed for 1 minute. Scrape down the bowl. Add dark brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves. Mix on medium speed until well combined for 3 to 4 minutes.
- Add Eggs: Add eggs one at a time, mixing thoroughly after each addition to fully incorporate.
- Add Cream and Dry Ingredients: Pour in heavy cream and mix until mostly combined. Scrape bowl sides and bottom, then mix again briefly. Sift in flour and malted milk powder and mix on medium speed for 20 seconds. Scrape and fold once more manually with a spatula.
- Prepare Water Bath: Place the springform pan on a large rimmed baking sheet. Pour the filling over the crust. Pour 3 cups of hot water into the baking sheet outside the springform pan to create a water bath, which helps prevent cracks.
- Bake Cheesecake: Bake at 300°F for 90 minutes or until the center jiggles slightly like jell-O but not liquid. Once done, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool gradually.
- Cool and Chill: After 30 minutes, crack the oven door and let the cheesecake cool an additional 15 minutes. Remove from oven, transfer pan to a wire rack, and let cool completely at room temperature. Refrigerate overnight to set fully.
- Prepare Topping: Using the stand mixer whisk attachment, whip heavy cream, powdered sugar, ground cinnamon, and vanilla extract on high speed until stiff peaks form.
- Serve: Pipe the whipped cream around the edge of the chilled cheesecake. Decorate with gingerbread cookies if desired. Slice and enjoy your festive dessert!
Notes
- Warm your knife under hot water and dry it before slicing to achieve perfect, clean cuts without cracking the cheesecake.
- Ensure all dairy ingredients and eggs are at room temperature for smoother mixing and better texture.
- Wrapping the springform pan in foil is essential to prevent water from the water bath leaking into the crust and filling during baking.
- The water bath is key to gentle baking that prevents cracking and results in a silky texture.
- If you don’t have malted milk powder, you can substitute with an equal amount of all-purpose flour or omit it; it adds a subtle malt flavor but isn’t essential.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
