Description

This Gingerbread Cheesecake combines the warm, spicy flavors of classic gingerbread with a rich, creamy cheesecake texture. Featuring a Biscoff cookie crust infused with cinnamon and a luscious molasses-spiced filling, it’s the perfect holiday dessert to impress your guests. Topped with lightly sweetened whipped cream and optionally garnished with gingerbread cookies, this cheesecake offers a festive twist on a beloved classic.

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 vanilla extract
Optional: gingerbread cookies for garnish

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Instructions

Prepare the crust: Preheat your oven to 300°F. Wrap the bottom of a 9-inch springform pan tightly in aluminum foil to prevent water leaks during baking. In a food processor, pulse Biscoff cookies until fine crumbs form. Add melted butter, brown sugar, cinnamon, and salt, pulsing until the mixture sticks together when pressed. Press the mixture firmly onto the bottom and about 1 inch up the sides of the springform pan. Bake the crust for 10 minutes, then allow to cool.
Mix the filling: Using a stand mixer fitted with a whisk attachment, beat cream cheese on medium-high speed for 1 minute until smooth. Add brown sugar, molasses, vanilla bean paste, ginger, cinnamon, nutmeg, salt, and cloves; mix on medium speed until combined, about 3-4 minutes. Add eggs one at a time, fully integrating each before adding the next. Pour in heavy cream and mix until mostly combined, scraping the bowl sides. Sift in the flour and malted milk powder; mix briefly to combine. Scrape the batter with a spatula once more.
Prepare for baking: Place the springform pan on a large rimmed baking sheet. Pour the batter into the cooled crust. Carefully pour 3 cups of hot water into the baking sheet around the springform pan, creating a water bath to ensure even baking and prevent cracking.
Bake the cheesecake: Bake at 300°F for 80 to 90 minutes, or until the center jiggles gently like Jell-O. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to cool gradually. Then slightly open the oven door and cool for an additional 15 minutes. Remove from oven and transfer the springform pan to a wire rack; cool completely at room temperature.
Chill overnight: Once cooled, refrigerate the cheesecake overnight to set fully and develop flavor.
Make the topping: In a clean bowl with a stand mixer fitted with a whisk, beat heavy cream, powdered sugar, vanilla extract until stiff peaks form. Optionally add ½ teaspoon ground cinnamon for extra spice.
Decorate and serve: Pipe or spread the whipped cream around the edge of the chilled cheesecake. Garnish with gingerbread cookies if desired. Slice using a knife warmed under hot water and wiped dry for clean cuts. Serve and enjoy!

Notes

For perfectly clean cheesecake slices, warm a sharp knife under hot water, dry it, then slice; repeat warming between cuts as needed.
Ensure all dairy ingredients and eggs are at room temperature to prevent cracking during baking.
Wrapping the springform pan with foil is crucial to prevent water from the water bath leaking into the cheesecake.
The water bath helps the cheesecake bake evenly and creates a smooth, creamy texture without cracking.
Chilling overnight improves texture and flavor development.

Nutrition

Serving Size: 1 slice (approx. 1/16 of cheesecake)
Calories: 520
Sugar: 32g
Sodium: 290mg
Fat: 35g
Saturated Fat: 22g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1.5g
Protein: 7g
Cholesterol: 130mg