This cheesecake is the perfect mixture of gingerbread cookie and cheesecake. The creamy, spiced gingerbread cheesecake layer sits on top of a biscoff cookie crust. The cheesecake starts by making the cookie crust. After the crust is cooked, the cheesecake layer is added and baked. After baking, it sits in the fridge until it is cooled. It’s the perfect holiday cheesecake.
Gingerbread Cheesecake Ingredient notes:
- Cream Cheese: Ensure the cream cheese is at room temperature for a smoother and creamier cheesecake batter. This will prevent lumps and make it easier to blend with other ingredients.
- Molasses: The molasses adds a rich, robust flavor to the cheesecake, giving it that classic gingerbread taste.
- Spices: Cinnamon, ginger, cloves, and nutmeg create the signature gingerbread spice mix. Adjust the spices to your taste preferences.
- Biscoff Cookies: These cookies make an excellent crust due to their caramelized flavor. If unavailable, graham crackers can be a substitute.
Gingerbread Cheesecake Baking Tips:
- Room Temperature Ingredients: Make sure all dairy ingredients, especially cream cheese and eggs, are at room temperature. This ensures a smoother batter and even baking.
- Gently Incorporate Air: Avoid overmixing the cheesecake batter once the eggs are added. Overmixing can introduce excess air, leading to cracks on the surface of the cheesecake.
- Water Bath: Using a water bath while baking the cheesecake to maintain a moist environment in the oven and prevent cracks.
Frequently Asked Questions (FAQs):
Q: Can I freeze this cheesecake?
A: Yes, this gingerbread cheesecake freezes well. Ensure it’s well wrapped or in an airtight container. Thaw in the refrigerator before serving.
Q: What’s the best way to store leftover cheesecake?
A: Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
Q: Can I use a different crust for this cheesecake?
A: Absolutely! While biscoff cookies complement the gingerbread flavor, graham crackers or ginger snap cookies could be excellent alternatives.
Q: How can I prevent cracks on the cheesecake’s surface?
A: Using a water bath, avoiding overmixing, and ensuring the gradual cooling of the cheesecake can help prevent surface cracks.
Gingerbread Cheesecake
Servings 12
Ingredients
- 5 8 oz cream cheese room temperature
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- ¼ cup molasses
- 1 teaspoon salt ½ teaspoon if morton
- 5 eggs + 2 egg yolks
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Crust:
- 1 sticks butter melted
- 9 oz biscoff cookie crumbs ~2 ½ cups biscoff cookie crumbs
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Whipped cream topping optional
Instructions
Crust:
- Preheat the oven to 350 F
- In a food processor or with a ziploc bag/rolling pin, grind biscoff cookies until fine
- As soon as the cookies are fine, combine the crumbs with melted butter, cinnamon and salt. Mix until the ingredients are all incorporated.
- In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
- Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)
- Pre-heat the oven to 325 F
Filling:
- Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the sugars and beat until smooth. Add the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy. Set aside
Water bath:
- Wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside
- Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking
- Set a medium pot of water to boil
Baking:
- While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan
- Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for 1 hour and 15 minutes
- Remove it and let it cool on a cooling rack. When it is cooled, carefully run a knife along the edges and cover with plastic wrap. Place in the fridge overnight
- Optional: top with whipped cream
