Description
This Gingerbread Cheesecake combines the warm, spicy flavors of gingerbread with a creamy, rich cheesecake filling atop a crunchy Biscoff cookie crust. Perfect for holiday celebrations, it features a smooth filling infused with molasses, warm spices, and malted milk powder, finished with a cinnamon-spiced whipped cream topping and optional gingerbread cookie garnish.
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 a criss-cross of aluminum foil curling up around the sides to prevent leaks. Process 32 Biscoff cookies in a food processor until fine crumbs form. Add 6 tablespoons melted salted butter, 2 tablespoons dark brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt, pulsing until the mixture sticks together when pressed.
- Form and bake the crust: Pour the crumb mixture into the springform pan and press with your palm or the bottom of a glass to form an even crust, bringing the crumbs about 1 inch up the sides. Bake for 10 minutes, then allow to cool while preparing the filling.
- Make the filling: In a stand mixer with a whisk attachment, beat 32 ounces cream cheese on medium-high speed for 1 minute until smooth. Scrape down the sides. Add 1½ cups dark brown sugar, ¼ cup molasses, 1 tablespoon vanilla bean paste, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, and ¼ teaspoon ground cloves. Mix on medium speed for 3 to 4 minutes until just combined.
- Add the eggs: Add 4 large eggs one at a time, mixing well after each addition to fully incorporate.
- Incorporate cream and dry ingredients: Pour in ¾ cup heavy cream and mix until mostly combined. Scrape the sides and bottom of the bowl, then mix again briefly. Sift in ⅓ cup all-purpose flour and 2 tablespoons malted milk powder. Mix on medium speed for 20 seconds. Scrape and fold the batter once more with a spatula.
- Prepare for baking: Place the springform pan on a large rimmed baking sheet. Pour the filling into the crust. Pour 3 cups of water into the baking sheet around the springform pan to create a water bath.
- Bake the cheesecake: Bake at 300°F for 90 minutes or until the center slightly jiggles like jell-O and not liquid. Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Then crack the oven door and cool for 15 more minutes.
- Cool and chill: Remove the cheesecake from the oven, transfer the springform pan to a wire rack, and allow it to cool completely at room temperature. For best results, refrigerate overnight to fully set.
- Prepare the topping: Using a stand mixer fitted with a whisk attachment, beat 1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract on high speed until stiff peaks form.
- Decorate and serve: Pipe the whipped cream around the edge of the cheesecake and decorate with gingerbread men cookies if desired. Slice with a knife warmed under hot water and wiped dry for perfect slices. Enjoy!
Notes
- For perfect slices, run a sharp knife under hot water to warm it, wipe dry, and slice cleanly through the cheesecake.
- Using room temperature ingredients helps achieve a smooth, lump-free batter.
- Wrapping the springform pan with foil prevents water from the water bath leaking into the crust.
- Allowing the cheesecake to cool gradually in the oven reduces cracking.
- Overnight chilling improves texture and flavor development.
- Malted milk powder adds a subtle, rich flavor but can be omitted if unavailable.
