Gingerbread Cheesecake Recipe

Course Dessert

Cuisine American

Prep Time 20

Cook Time 2

Cooling Time 8

Total Time 10 20

Servings people

Close up of a whole gingerbread cheesecake on a white cake stand.

Creamy, delicious, and absolutely bursting with holiday flavor, this Gingerbread Cheesecake is a holiday must! With a biscoff cookie crust, creamy spiced filling, and topped with tasty cinnamon whipped cream it's perfect for the holidays!

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

Toppings

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 80 to 90 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 ground 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

My trick for cutting the perfect slice is to run a sharp knife under hot water to get the knife warm and then wipe it off; this will cut nicely through your finished Gingerbread Cheesecake and give you that perfect slice.