Description
Decadent Gingerbread Cheesecake with a Biscoff Cookie Crust. Enjoy a creamy cheesecake with warm gingerbread spices and a crunchy Biscoff crust.
Ingredients
Scale
- 32 Biscoff cookies (250g, 8.8oz package)
- 2 tablespoons dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons salted butter, melted
- 32 ounces cream cheese (904g), room temperature
- 1 1/2 cups dark brown sugar (300g), packed
- 1/4 cup molasses (60mL)
- 1 tablespoon vanilla bean paste
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 large eggs, room temperature
- 3/4 cup heavy cream (175mL), room temperature
- 1/3 cup all-purpose flour (43g)
- 2 tablespoons malted milk powder (20g)
- 1 cup heavy cream (240mL)
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Gingerbread cookies (optional)
Instructions
- Preheat your oven to 300F. Wrap a 9-inch springform pan in aluminum foil.
- Process Biscoff cookies into fine crumbs. Add butter, brown sugar, cinnamon, and salt. Pulse until combined.
- Press the mixture into the bottom of the springform pan, creating a crust up the sides. Bake for 10 minutes and cool.
- Cream cream cheese in a mixer. Add brown sugar, molasses, vanilla, ginger, cinnamon, nutmeg, salt, and cloves. Mix until combined.
- Add eggs one at a time, fully incorporating after each. Pour in heavy cream and mix.
- Sift in flour and malted milk powder. Mix for 20 seconds.
- Place the springform pan on a baking sheet. Pour batter into the crust. Pour 3 cups of water into the outer pan.
- Bake at 300F for 80-90 minutes, until the center slightly jiggles.
- Turn off the oven, leave the door closed to cool for 30 minutes. Crack the oven and cool for 15 minutes. Remove from oven.
- Cool completely on a wire rack. Refrigerate overnight.
- Prepare whipped cream by mixing heavy cream, powdered sugar, cinnamon, and vanilla until stiff peaks form.
- Pipe whipped cream around the cheesecake. Top with gingerbread cookies and serve.
Notes
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Refrigerating overnight allows the cheesecake to set properly.
- Gingerbread cookies are optional for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg