Gingerbread Cookie Butter Cheesecake
Gingerbread cookies meets cheesecake in this rich and creamy holiday-inspired dessert.
There's something undeniably comforting and nostalgic about gingerbread during the holiday season, and this gingerbread cookie butter cheesecake delivers on all levels.
From the creamy, gingerbread cookie butter cheesecake filling, to the gingersnap crust, and cinnamon-nutmeg whipped cream, each bite is packed with warmth, sweetness, and cozy spice.
To truly capture the essence of a gingerbread cookie, without having to bake from scratch and create a paste, we used our Amoretti® Creamy Gingerbread Cookie Spread.
This gingerbread cookie spread (or what most call, cookie butter) streamlines the entire recipe while delivering consistent flavor and texture. Instead of measuring ginger, cinnamon, cloves, and molasses separately, the cookie butter incorporates all of those elements into one smooth, easy-to-use ingredient, while also adding that cookie hint.
Think of it like a speculoos cookie butter, but gingerbread flavor. Because it’s already emulsified and spreadable, this product blends seamlessly into cheesecake batter, ensuring every slice has balanced gingerbread flavor, giving you a sweet and creamy cheesecake reminiscent of an iced gingerbread cookie.
It’s an elevated dessert that feels special, yet remains simple enough for to master with confidence.
Ingredients
For the Crust
- 12 oz gingersnap cookies
- 1/3 cup unsalted butter
For the Cheesecake Batter
- 907 grams cream cheese softened (4 packages of 8 oz.)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1 cup Amoretti® Creamy Gingerbread Cookie Spread
- 1 tbsp Amoretti® Vanilla Bean Paste
- 1/4 tsp salt
- 4 large eggs (room temp)
To Decorate
- 1/2 cup Amoretti® Creamy Gingerbread Cookie Spread
- Crushed gingersnap cookies
- Whipped Cream
Directions
Biscoff Crust
- Pre-heat the oven to 325ºF.
- Place the ginger snap cookies in a food processor and process to obtain fine crumbs.
- Melt the butter and mix with the ginger snap crumbs.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
- After the crust is baked, grease the exposed sides that will touch the cheesecake batter with oil spray or by brushing a bit with neutral oil.
Biscoff Cheesecake Batter
- Beat the cream cheese on medium speed for about 3 minutes, until completely smooth and creamy.
- Add the brown sugar and granulated sugar, then continue mixing on medium speed for another 2 minutes.
Scrape down the bowl and mix for an additional 30 seconds. - Add the sour cream and gingerbread cookie spread and mix just until combined, scraping the bowl as needed.
- Add the vanilla and salt and mix again. Be sure to scrape the bowl a few times throughout this process to prevent any lumps from forming.
- Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Avoid overmixing once the eggs are added—this helps prevent cracking as the cheesecake bakes.
- Pour the filling into the prepared pan over the baked and cooled crust. Make sure the sides of the pan are greased and lined before adding the batter.
- Wrap the bottom of the pan tightly with at least three layers of foil, being careful not to puncture it. Place the pan into a large roasting pan and carefully add hot water to create a water bath. This step is key for an evenly baked, crack-free cheesecake.
- Bake in a preheated 325°F oven for 60–70 minutes. The cheesecake is done when the edges look set and the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 1 hour. Then remove it from the oven and refrigerate for at least 6 hours before serving.
To Decorate
- Melt the gingerbread cookie spread in the microwave for a about 20 seconds until it’s runny.
- Pour over the cheesecake and spread with a spatula. Let sit until hardened. NOTE: due to the cold temperature of the cheesecake, the cookie spread will harden quick, so work fast!
- Once set and no longer runny, pipe on the whipped cream around the perimeter of the cheesecake.
- Finish with a sprinkle of any leftover, crushed gingersnaps, slice and serve.
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