Gingerbread Cheesecake (Air Fryer or Oven!)

Prepare the pan

1. 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

1. 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.
2. Combine the melted butter and cookie crumbs then press into a lined cheesecake pan to create an even base.

Make the filling

1. 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.
2. 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.
3. 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

1. 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.
2. 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

1. 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

1. Chill the cheesecake for at least 8 hours in the refrigerator then carefully remove from the pan.
2. 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!