About
This decadently creamy cheesecake is rich with the flavors of gingerbread.
The cheesecake requires a minimum of 5-6 hours setting time but better still, set over night. This is a perfect make-ahead dessert for entertaining guests over the holiday season.
Ingredients
- 14 ounce cream cheese spread
- 3 teaspoon ginger
- 2 teaspoon cinnamon
- 1 cup almond meal finely ground by simple truth
- 1 tablespoon unsalted butter
- 1 tablespoon coconut oil
- 1 cup 100% pure erythritol by now
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- ½ cup, halves pecans, raw
- ¼ teaspoon spices nutmeg ground
- â…› teaspoon cloves, ground
- â…› teaspoon salt, sea salt
Instructions
- To prepare the cheesecake base add the almond meal, pecans, butter, coconut oil, ¼ cup of erythritol, 1 teaspoon of cinnamon,1 teaspoon of ground ginger and salt to a food processor.
- Pulse the mixture together to combine, forming a chunky crumb.
- Tip the crumb mixture into a loose bottomed 6 inch cake tin. Use your fingers to press the mixture firmly into the base of the tin in an even layer. Transfer to the fridge to set whilst you prepare the filling.
- Add the remaining erythritol to a food processor and blend until fine and powdered.
- Add the powdered erythritol to a large mixing bowl along with the cream cheese, the remaining ginger, cinnamon, nutmeg, cloves and vanilla. Beat together until smooth.
- Add the cream to the cream cheese mixture and whisk together until smooth.
- Spoon the mixture over the set cheesecake base and transfer to the fridge for a minimum of 5 hours or until set.
Nutrition Facts
- Servings: 8
- Calories: 390.5kcal/1634.0kJ (per serving)
- Fat: 36.9g (per serving)
- Carbs: 31.3g (per serving)
- Protein: 7.8g (per serving)
