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Gingerbread cheesecake
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Gingerbread Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling 4 hours
Total Time 5 hours 45 minutes
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.
    biscoff cookie crust
  • In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
    biscoff cookie crust
  • 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
    Gingerbread cheesecake filling

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
    Gingerbread cheesecake
  • 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