Gingerbread is one of my favorite classic holiday flavors, all full of spice and comfort and hominess. I find many ways to incorporate the flavor profile, from a gingerbread bundt cake to baked apples to brownies and overnight muffins. It just screams Christmas to me (but I am not patient enough to roll, cut and decorate gingerbread men or a gingerbread house!). This rich cheesecake is a perfect seasonal dessert. Molasses and spices give it the deep gingerbread flavor running through a luxuriously creamy filling and a spiced cookie crust. And I love to decorate it with bought baby gingerbread cookies and a generous sprinkling of edible glitter, gold or copper leaf and some pretty sprinkles. The dramatic molasses color is also stunning in a sea of red and green. Best of all, it can be made up to two days ahead.
Now first off you might be thinking why the crust is made with speculoos cookie and not gingersnaps. And the first time I tried this, I did just that, but I find the subtler spice of the Biscoff complements the rich filling rather than competes with it or overpowers it. Some purchased gingersnaps can be really sharp, while the speculoos are more mellow. Graham crackers will work, but are a little boring! The little gingerbread men are Rustic Bakery brand, but there are other options. Or make your own!
Ingredients
- For the Crust
2 (8.8-ounce) packages Biscoff cookies
6 Tablespoons butter, melted and cooled
- For the Filling
24 ounces cream cheese (4 8-ounce bricks), at room temperature
¾ cup granulated sugar
½ cup sour cream
¼ cup heavy cream
1/3 cup molasses
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
4 large eggs
Directions
- For the Crust
- Preheat the oven to 325 degrees. Find a high sided roasting pan that fits a 9-inch springform pan inside it. Wrap the outside of the springform very tightly with foil to prevent water leaking in when you water bath cook it. (see note for a nifty tip). Spray the springform with cooking spray and line the bottom with parchment paper.
- Put the cookies in a food processor and grind to crumbs. Add the butter and blend until you have a wet sandy mixture. Dump the crumbs into the springform pan, then press out into a thin even layer covering the bottom of the pan. Use the bottom of a glass or measuring cup to press it down into a very tight, compact layer. Bake for 15 minutes.
- For the Filling
- While the crust is baking, but the cream cheese and sugar in the bowl of stand mixer and beat on high for 2 minutes. Add the sour cream, heavy cream, molasses and spices and beat on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed. Add the eggs one at a time and beat after each addition, scraping the bowl.
- Bring a kettle of water to a boil. Pour the batter into the crust and tap the pan on the counter a few times to break any air bubbles and smooth out the top. Put the springform in the large roasting pan and place in the oven. Pour the boiling water carefully into the roasting pan from the side, making sure not to splash any water into the cheesecake. Bake 70 – 80 minutes, until the edges are set but the center still has a slight jiggle, but is not liquidy or loose. Turn off the oven, prop the door open with an oven mitt and leave to cool for 45 minutes. Take the cheesecake from the water bath and cool completely on the counter before covering loosely with plastic wrap and refrigerating for at least 2 hours, but up to two days is fine. Run a thin knife around the edges to loosen them, then unclip the springform ring. Slice the cheesecake onto a serving platter.
Notes
- Hint: I learned this tip recently – find a 10-inch cake pan that the springform pan will fit in and place the springform in the cake pan, the cake pan in the roasting pan and pour the water around the cake pan. No need to wrap the springform with foil and no water seeping into the cheesecake.
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