Gingerbread Cheesecake (Air Fryer or Oven!)
Looking for the perfect Gingerbread Cheesecake recipe? This deliciously festive cheesecake has a spiced gingerbread crust, creamy gingerbread cheesecake filling and whipped cream topping. The perfect Christmas dessert that will win the hearts of your family and friends!
Servings: 10
Calories: 730kcal
Equipment
Ingredients
For the crust
- 7 oz (200g) Oreo gingerbread cookies or see note 1
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 18 oz (500g) mascarpone cheese or block cream cheese, full fat
- 1 cup (225g) brown sugar
- 4 tbsp molasses or treacle
- 2 ½ tsp gingerbread spice blend or see note 2
- 1 cup (240 cup) sour cream full fat
- 2 large eggs room temperature
For the topping
- 1 cup (240ml) cream heavy / double
- 1 tsp vanilla bean paste or extract
To decorate
- 3 tbsp smooth Biscoff spread warm (optional)
- gingerbread cookies
Instructions
Prepare the pan
- Line an 8 inch springform cheesecake pan with baking paper (also line the sides if you like). Wrap the bottom of the pan with 2-3 layers of aluminum foil.
Prepare the crust
- Place the gingerbread Ores in a food processor and process until you have fine crumbs. Alternatively place the cookies in a ziplock bag and crush them using a rolling pin.7 oz (200g) Oreo gingerbread cookies
- Combine the melted butter and cookie crumbs then press into a lined cheesecake pan to create an even base.6 tbsp (85g) unsalted butter
Make the filling
- Add the cream cheese, brown sugar, molasses and spices into a large mixing bowl. Beat with a hand or stand mixer until the ingredients are well combined and the filling is smooth.18 oz (500g) mascarpone cheese, 1 cup (225g) brown sugar, 4 tbsp molasses, 2 ½ tsp gingerbread spice blend
- Mix in the sour cream and the eggs on a low speed setting until the filling is creamy and completely smooth. Don't beat too vigorously once the eggs have been added – you don't want to incorporate too much air as it may cause the cheesecake top to crack.1 cup (240 cup) sour cream, 2 large eggs
- Pour the filling over the crust and tap the pan a few times on the countertop to release air bubbles. Level using an offset spatula.
Oven baking instructions
- Preheat the oven to 320°F (160°C). Place the springform pan into baking tray and carefully pour enough hot water into the tray to come up about an inch up the sides of the cheesecake. This water bath helps the cheesecake bake evenly without cracking.
- Bake for 80 minutes or until the cheesecake is set at the edges but still has a bit of a jiggle in the center. Turn the oven off but leave the cheesecake inside and leave it to cool gently.
Air Fryer baking instructions
- Place the pan in the air fryer basket and bake for 20 minutes at 285°F (140°C) then lower the heat setting to 250°F (120°C) and bake for an additional 30-40 minutes, or until the cheesecake is set with a hint of a jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool inside the basket.
Chill and serve
- Chill the cheesecake for at least 8 hours in the refrigerator then carefully remove from the pan.
- Beat the cream and vanilla on medium speed until soft peaks form and spread or pipe over the cheesecake. Drizzle Biscoff spread around the edge if you like. Decorate with mini gingerbread cookies, share and enjoy!1 cup (240ml) cream, 3 tbsp smooth Biscoff spread, gingerbread cookies, 1 tsp vanilla bean paste
Video
Notes
- Note 1: you can also use ginger snaps, Biscoff cookies, shortbread or graham cracker crumbs.
- Note 2: instead of a gingerbread spice blend you can add 2 tsp ground cinnamon, 1 tsp ground ginger, pinch cloves and pinch grated nutmeg.
Nutrition
Calories: 730kcal | Carbohydrates: 59g | Protein: 11g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 149mg | Potassium: 260mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 1mg
