Yield: 12 servings
Gingerbread Caramel Cheesecake
This Gingerbread Caramel Cheesecake is rich, cozy, and full of warm spice. It has a buttery Biscoff cookie crust, a gingerbread-spiced cheesecake filling swirled with caramel, and an extra drizzle of caramel on top because that part is non-negotiable. It’s festive without being fussy and perfect for the holidays - or any cold winter weekend.
Ingredients
Crust
- 300 grams Biscoff cookie crumbs, about 30-32 cookies
- 85 grams (6 tablespoons) unsalted butter, melted
Filling
- 2 pounds full fat cream cheese, room temperature
- 200 grams (1 cup) granulated sugar
- 2 tablespoons all purpose flour
- ¼ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 160 grams (2/3 cup) sour cream, room temperature
Instructions
- Make the linked salted caramel recipe.homemade salted caramel
- Preheat the oven to 350F and line a 9 inch springform pan with parchment paper. Set aside.
- In a food processor, pulse the cookies until they turn into fine crumbs. Add the melted butter and mix until combined.300 grams Biscoff cookie crumbs, 85 grams unsalted butter
- Press the mixture up the sides and into the bottom of the pan. I usually work my way around the sides first, then pack down the bottom.
- Smooth the crust with the bottom of a measuring cup, back of a spoon, etc. Pre-bake for 10-12 minutes or once it looks golden brown. Remove and place on a wire rack to cool while you make the cheesecake filling.
- Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat on the stove, cover, and bring to a boil. This will be for the water bath.
- Beat together the cream cheese, sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Scrape down the bowl.2 pounds full fat cream cheese, 200 grams granulated sugar, 2 tablespoons all purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 tablespoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
- Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract and sour cream. Fold the batter to ensure the ingredients have fully incorporated.4 large eggs, 2 teaspoons vanilla extract, 160 grams sour cream
- At this point, the water should be boiling. Carefully pour the water into the roasting pan inside the oven.
- Pour half the mixture into the pre-baked crust & top with approximately 3 tablespoons of salted caramel. Swirl into the cake with a knife. Add the remaining batter and repeat with another 3 tablespoons of caramel. Bake on the center rack directly above the water bath for 1 hour and 20 minutes. The cheesecake is done when the edges have puffed up and the center still gives a little jiggle.
- Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes.
- Store the cheesecake in the fridge for at least 4-5 hours but ideally overnight until set. Once ready to serve, top with the remaining salted caramel. Enjoy!
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