Gingerbread Cheesecake

Bring in the holiday spirit with this gingerbread cheesecake that's creamy, guilt-free and packed with spice!

With less than a month to go until Christmas, I am getting giddy! The poinsettia is on display, the Christmas novelty is coming out of storage and we're making plans for our hunt for the perfect real Christmas tree.

I'm not ashamed to admit we've been watching Christmas movies since Nov 1st, and something is just so perfect about watching a Hallmark movie while indulging in this gingerbread cheesecake!

The crust is like a gingerbread cookie, and the filling is creamy, light and spicy!

It is also recommended to allow the cheesecake to set overnight, so the spices can develop nicely.

For this cheesecake, you will need the following ingredients:

Almond flour Sweetener

Butter

Xanthan gum

Ground ginger

Cinnamon

Ground cloves

Ground nutmeg

Cream cheese

Whipping cream

Sugar-free maple syrup

You'll also need:

A electric hand mixer or standing mixer

A tart/quiche pan

Start by making the crust, preheat the oven to 180 degrees Celsius, and mix together the almond flour, sweetener, xanthan gum, ginger, cinnamon, cloves and nutmeg in a mixing bowl. Add in melted butter and stir to form a dough.

Lightly grease a tart pan with cooking spray, and transfer the dough over. Using your fingers or the back of a spoon, push the dough out to fill all of the pan evenly.

Poke holes in the crust with a fork to prevent it from puffing up, and bake in the oven for 10 minutes. Allow to cook on a cooling tray.

To make the cheesecake filling:

First whip the cream until you get stiff peaks. In a separate bowl, whip the cream cheese, sweetener, maple syrup, cinnamon, ginger and nutmeg until mixed. Add the whipped cream and gently fold to combine.

Fill the gingerbread shell with the cheesecake filling and smooth over. Pop into the fridge and allow to set overnight.

Serve however you desire, I decorated this one with a wreath of whipped cream, mint leaves, pomegranate perils and keto gingerbread men!

Gingerbread Cheesecake

Serves 8

Base Ingredients:

150g almond flour

40 g sweetener

70g butter, melted

1/2 teaspoon xanthan gum

1 1/2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Filling:

250g cream cheese, room temperature

1/2 cup whipping cream, cold

45g sweetener

1/4 cup sugar-free maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

Method:

1. Preheat oven to 180 degrees C conventional.

2. Mix together almond flour, sweetener, xanthan gum, ground ginger, cinnamon, ground cloves and nutmeg in a mixing bowl.

3. Melt butter and add to the dry ingredients, mixing to form a dough.

4. Transfer dough to the tart pan, and spread to cover the pan evenly.

5. Bake in the oven for 10 minutes, when done, allow to cool on a cooling rack.

6. To make the filling, first whip the cream until stiff peaks form.

7. In a separate bowl, whip the cream cheese, sweetener, maple syrup, cinnamon, ginger and nutmeg until incorporated.

8. Add the whipped cream to the cream cheese mixture and gently fold with a spatula until combined.

9. Transfer filling to the tart shell and smooth over evenly.

10. Set in the fridge overnight and serve immediately after decorating.

Per serve:

Net carbs: 4g Fat: 32g Protein: 6g

Have you made this recipe?

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