Gingerbread Cheesecake

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Try Grandma’s famous cheesecake with a holiday twist—gingerbread cheesecake! This dessert perfectly blends gingerbread cookie flavors with creamy cheesecake, all on a delicious Biscoff cookie crust.

Baking Tips for Gingerbread Cheesecake

  • Room Temperature Ingredients: Make sure cream cheese and eggs are at room temperature for a smooth batter and even baking.
  • Gently Incorporate Air: Avoid overmixing after adding the eggs to prevent cracks on the cheesecake surface.
  • Water Bath: Use a water bath to keep the oven moist and prevent cracks.

Gingerbread Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Course Dessert
Servings 12


#### Cheesecake Filling

  • – 5 packages 8 oz each cream cheese, at room temperature
  • – ¼ cup heavy cream
  • – 1 tablespoon vanilla extract
  • – 1 cup granulated sugar
  • – ¾ cup dark brown sugar
  • – ¼ cup molasses
  • – 1 teaspoon salt ½ teaspoon if using Morton
  • – 5 eggs + 2 egg yolks
  • – 1 tablespoon ground cinnamon
  • – 1 teaspoon ground ginger
  • – ¼ teaspoon ground cloves
  • – 1 teaspoon ground nutmeg

#### Crust

  • – 1 stick butter melted
  • – 9 oz Biscoff cookie crumbs about 2 ½ cups
  • – ½ teaspoon salt
  • – 1 teaspoon cinnamon

#### Optional Topping

  • – Whipped cream


#### Crust

  • Preheat the oven to 350°F.
  • Grind Biscoff cookies into fine crumbs using a food processor or by crushing in a ziplock bag with a rolling pin.
  • Mix the cookie crumbs with melted butter, cinnamon, and salt until combined.
  • Press the mixture into a springform pan to form a compact layer. Use a measuring cup or flat surface to help.
  • Place the pan on a cookie sheet and bake for 15 minutes or until slightly golden. Set aside to cool while you make the filling.

#### Filling

  • Lower the oven temperature to 325°F.
  • Beat the room temperature cream cheese until smooth, about 30 seconds.
  • Add the sugars and beat until smooth.
  • Mix in the remaining filling ingredients until just combined, about 1 minute. Avoid overmixing to prevent a fluffy mixture.

#### Water Bath

  • Wrap the outside of the springform pan with aluminum foil, double wrapping to ensure no leaks.
  • Butter the sides of the springform pan above the crust.
  • Place a large roasting pan in the oven. The pan should be big enough to fit the springform pan and tall enough for a water bath.
  • Boil a medium pot of water.

#### Baking

  • Pour the filling into the prepared, cooled, foiled springform pan.
  • Place the cheesecake in the center of the roasting pan in the oven.
  • Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake at 325°F for 1 hour and 15 minutes.
  • Let the cheesecake cool on a cooling rack. Once cooled, run a knife along the edges and cover with plastic wrap. Refrigerate overnight.
  • Optional: Top with whipped cream before serving.

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