Slay the holidays with this creamy Gingerbread Cheesecake that’s nestled in a Biscoff cookie crust and finished off with homemade whipped cream! The added gingerbread men cookies make for the perfect holiday touch on an unforgettable dessert!
This Gingerbread Cheesecake Is A Holiday Must-Have Dessert!
If you make just one holiday dessert this season it HAS to be this Gingerbread Cheesecake! This stunning dessert serves up a creamy cheesecake filling that’s bursting with gingerbread flavor in an incredible Biscoff cookie crust, creating a blend of flavors that will blow your mind!
This stunning cheesecake even goes the extra mile with its homemade whipped cream and cute gingerbread cookies!
Though it is a showstopping, mouthwatering dessert I kept the ingredients simple while giving complete step-by-step instructions so that anyone can make this Gingerbread Cheesecake right at home!
Rebecca’s Recipe Review
Taste: Bold spice flavor, some think it tastes like pumpkin, but I think more like molasses cookies.
Texture: Firm but silky and creamy cheesecake in a cookie crust.
Ease: 5/10 – not really difficult to make but has a lot of steps in the process.
Pros: Incredible flavor and texture!
Cons: It takes a long time to prepare.
Would I Make This Again? Yes, definitely a holiday season treat for our family!
Ingredients For Gingerbread Cheesecake
This seasonally spiced cheesecake is nestled in a delicious homemade Biscoff cookie crust! This 5-ingredient crust combines Biscoff cookies with salt, dark brown sugar, ground cinnamon, and melted salted butter.
The filling begins with cream cheese. Since this is one of the star ingredients in the cheesecake filling, I recommend using full-fat, high-quality cream cheese such as the Philadelphia brand.
From there the filling builds with ingredients such as dark brown sugar, molasses, vanilla bean paste, salt, large eggs, heavy cream, all-purpose flour, and malted milk powder. To achieve the gingerbread flavor the filling is then finished off with spices such as ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
Once the cheesecake has completely cooled, it’s then topped with homemade whipped cream that’s made with heavy cream, powdered sugar, ground cinnamon, and vanilla extract. You can then top the cheesecake with gingerbread cookies for a fun finishing touch!
How To Make Gingerbread Cheesecake
Biscoff Cookie Crust
- Prepare for the crust by preheating the oven and lining a springform pan in a crisscross with aluminum foil.
- Pulse the Biscoff cookies in a food processor until fine crumbs form. Then add salted butter, dark brown sugar, ground cinnamon, and salt and pulse again.
- Press the cookie crust mixture into the bottom of the springform pan using the palm of your hand or the bottom of a flat glass. Be sure to bring the crumbs up the sides of the pan as well!
- Bake the crust and then allow it to cool while the filling is prepared.
Gingerbread Cheesecake Filling
- Cream the cream cheese in the bowl of a stand mixer using the whisk attachment on high speed.
- Add dark brown sugar, molasses, vanilla bean paste, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix on medium speed until just combined.
- Add in the large eggs one at a time, completely incorporating after each addition.
- Pour in the heavy cream and mix until it’s mostly combined. Then scrape the sides and bottom of the bowl and mix quickly again.
- Sift in all-purpose flour and malted milk powder. Mix the cheesecake filling on medium speed, stopping to scrape the sides and bottom of the bowl again.
- Transfer the prepared springform pan onto a large-rimmed baking sheet.
- Pour the gingerbread cheesecake filling into the baked crust. Next, pour water into the rimmed baking sheet that the springform pan is sitting on.
- Bake the cheesecake in the preheated oven until the center of the cheesecake is only slightly jiggly.
- Turn off the oven and leave the oven door closed to allow the cheesecake to cool. Then crack the oven to allow the cheesecake to cool down further. Afterward, remove the cheesecake from the oven and transfer the springform pan to a wire rack, and allow it to cool completely.
- Transfer the cheesecake to the fridge to chill once it has completely cooled to room temperature.
Cinnamon Whipped Cream
- Prepare the whipped cream once the cheesecake is completely set. To do so, add heavy cream, powdered sugar, cinnamon, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment and mix until stiff peaks form.
- Pipe the homemade whipped cream around the edge of the gingerbread cheese. Then top with gingerbread men cookies!
- If you have everything on hand except for Biscoff cookies, you can also make this cheesecake using a Graham Cracker Crust. Or you can use gingersnaps for a more intensely spiced cheesecake. A shortbread crust is also a yummy option!
- It’s best to sift the all-purpose flour and malted milk powder into the cheesecake filling to help avoid any lumps in the finished cheesecake.
- The cheesecake is done baking when the center of it is slightly jiggly, similar to jell-O, not water!
- The cooling process does take a bit of extra time but it’s the best way to help reduce any cracking on the cheesecake.
- To cut perfect slices of cheesecake I like to run a sharp knife under hot water to warm the blade up and then wipe it dry. The heated knife will then cut clean slices of cheesecake! Repeat heating and wiping the knife as often as you find necessary when slicing and serving.
Storage Instructions For Gingerbread Cheesecake
Store this Gingerbread Cheesecake with Biscoff cookie crust in the refrigerator for up to 1 week. When storing, it’s best to have the cheesecake in an airtight container or wrap the springform pan tightly with aluminum foil.
How To Freeze Gingerbread Cheesecake
Get a head start on your holiday baking by making this Gingerbread Cheesecake ahead of time and then storing it in the freezer. When stored in the freezer, this cheesecake will last for 3 to 4 months!
To freeze, first, bake and cool the cheesecake according to the instructions on the recipe card. After it’s cooled in the refrigerator, remove your springform pan sides and transfer the cheesecake uncovered into the freezer for one hour.
Then remove the cheesecake from the bottom of the springform pan. Afterward, tightly wrap the cheesecake in plastic wrap and again in aluminum foil. Then place the double-wrapped cheesecake into an airtight container or large freezer bag.
When you’re ready to serve and enjoy, let the cheesecake thaw in the refrigerator overnight. Then before serving whip up the homemade whipped cream and decorate with the gingerbread cookies!
More Gingerbread Recipes To Try
- Spiced Gingerbread Bars – Thick, tender bars that are perfect for feeding a large crowd!
- Gingerbread Layer Cake – A stunning holiday dessert that will impress!
- Frosted Gingerbread Cookies – Spiced, soft cookies topped with cream cheese frosting!
- Gingerbread Whoopie Pies – A hand-held treat loaded with holiday flavor!
- No Bake Gingerbread Truffles – The classic holiday cookie in truffle form!
Did You Make This Recipe?
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This recipe was retested and updated in December 2024 to combat baking issues some readers experienced. It was originally published in December 2020.
Gingerbread Cheesecake Recipe
Ingredients
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 cinnamon
- ½ teaspoon vanilla extract
- Gingerbread cookies optional
Instructions
Crust
- Preheat your oven to 300°F and prepare a 9-inch springform pan by wrapping the bottom in a criss-cross of aluminum foil curled up around the sides of the pan.
- Add 32 Biscoff cookies into a food processor and pulse until you get a fine crumb. Add 6 tablespoons salted butter, 2 tablespoons dark brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon saltand pulse until well combined and the mixture sticks together when pressed.
- Pour into the bottom of the springform and use the palm of your hand or the bottom of a glass to press and form the crust, making sure to bring the crumbs about 1 inch up the sides.
- Bake for 10 minutes and allow to cool while you prepare the filling.
Filling
- In the bowl of a stand mixer equipped with a whisk attachment, cream 32 ounces cream cheese for 1 minute on med-high speed. Scrape the sides of the bowl.
- 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 and mix on medium speed until just combined for 3 to 4 minutes.
- Add the 4 large eggs in one at a time and completely incorporate after each addition.
- Pour in ¾ cup heavy cream and mix until mostly combined. Scrape the sides and bottom of the bowl and give another quick mix.
- Sift in ⅓ cup all-purpose flour and 2 tablespoons malted milk powder and mix for 20 seconds on medium speed. Scrape and stir with a rubber spatula one more time.
- Place the springform pan on a large rimmed baking sheet.
- Pour the batter into the baked crust and pour 3 cups of water into the outer pan the springform pan is on.
- Bake at 300°F for 75 to 85 minutes or until the center of the cheesecake slightly jiggles (like jell-O, not water).
- Once the time is up, turn off the oven and leave the door closed to allow the cheesecake to cool for 30 minutes. Crack the oven and let the cheesecake cool for an additional 15 minutes, then remove it from the oven. Transfer the springform pan to a wire rack and allow to cool completely on the counter. (this is an optional step; however, it does help reduce cracking)
- Once the cheesecake has cooled to room temperature, place in the refrigerator overnight for best results.
Topping
- Once the cheesecake is set, prepare the whipped cream by adding the 1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract into the bowl of a stand mixer fitted with a whisk attachment and mix on high speed until stiff peaks form.
- Pipe around the edge of the cheesecake and top with gingerbread men cookies and enjoy!
Notes
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Brynne says
Just made this and at the end of the cooking time, it was literally just liquid with a browned top. I was skeptical but decided to try out this technique, but yeah there’s no way this is the correct cooking temp/time…
Allison says
I added another 1/4 c granulated sugar and an extra TB of brown sugar to the batter to make it taste sweet enough. I baked this as cheesecake bars and it was super easy! I did add about 10 min to the baking time.
S. says
I followed all the steps but after 50 minutes the whole thing was basically still water. I had to bake it almost a half hour longer and raise the temperature just so that the very middle was the only jiggly part before cool down.
There was no way 50 minutes on 200 is long enough for that to bake before letting it cool.