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Gingerbread Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 149 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours (plus overnight chilling)
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of gingerbread. Featuring a buttery Biscoff cookie crust and a decadent spiced cream cheese filling, it’s topped with fluffy cinnamon whipped cream and optional gingerbread men cookies for a festive touch. Perfect for holiday celebrations or anytime you crave a sweet and spiced dessert.

Ingredients

Scale

Crust:

  • 32 Biscoff cookies (250g / 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
  • ½ teaspoon ground cinnamon
  • Gingerbread cookies (optional)

Instructions

  1. Prepare the Crust: Preheat the oven to 300°F (150°C). Wrap the bottom of a 9-inch springform pan with a criss-cross of aluminum foil to protect from water bath leaks.
  2. Make the Crust Mixture: Pulse 32 Biscoff cookies in a food processor until finely ground. Add 6 tablespoons melted butter, 2 tablespoons dark brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pulse until mixture sticks together when pressed.
  3. Form the Crust: Press the cookie mixture evenly into the bottom and about 1 inch up the sides of the prepared springform pan using the palm of your hand or the bottom of a glass.
  4. Bake the Crust: Bake for 10 minutes. Remove and allow to cool while preparing the filling.
  5. Cream the Cheese: Using a stand mixer with a whisk attachment, beat cream cheese on medium-high speed for 1 minute. Scrape down the bowl sides.
  6. Add Sugar and Spices: Mix in dark brown sugar, molasses, vanilla bean paste, ground ginger, cinnamon, nutmeg, salt, and cloves on medium speed until combined, about 3-4 minutes.
  7. Incorporate Eggs: Add eggs one at a time, fully blending each before adding the next.
  8. Add Heavy Cream: Pour in ¾ cup heavy cream and mix until mostly combined. Scrape bowl and mix again briefly.
  9. Add Flour and Malted Milk Powder: Sift in all-purpose flour and malted milk powder, mix for 20 seconds, then scrape and fold with a spatula.
  10. Prepare Water Bath: Place the springform pan on a large rimmed baking sheet.
  11. Pour Batter and Add Water: Pour filling into crust. Carefully pour 3 cups of hot water into the pan around the springform pan to create a water bath.
  12. Bake Cheesecake: Bake at 300°F for 80-90 minutes until the center jiggles slightly like jello but is not liquid.
  13. Cool in Oven: Turn off the oven and leave door closed for 30 minutes. Then crack door open and cool for an additional 15 minutes.
  14. Cool Completely: Remove from oven, transfer springform pan to wire rack, and let cool to room temperature.
  15. Chill Overnight: Refrigerate cheesecake overnight for best texture and flavor.
  16. Make Whipped Cream Topping: Whip 1 cup heavy cream, powdered sugar, vanilla extract, and ground cinnamon in stand mixer on high speed until stiff peaks form.
  17. Decorate and Serve: Pipe whipped cream around cheesecake edge and garnish with gingerbread men cookies if desired. Slice and enjoy!

Notes

  • Run a sharp knife under hot water, dry it, and use it to cut the cheesecake slices cleanly for perfect portions.
  • Wrapping the springform pan bottom with foil prevents water bath leaks during baking.
  • Room temperature ingredients ensure a smooth, creamy cheesecake filling.
  • The water bath helps prevent cracking by providing gentle, even heat.
  • Chilling overnight improves cheesecake texture and flavor development.

Nutrition

  • Serving Size: 1 slice (approx. 1/16 of cheesecake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 310mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 115mg

Find it online: https://yumyy.com/gingerbread-cheesecake-recipe/