Gingerbread Cheesecake (Grain-Free) | Wellness Mama
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When now we have dessert, it’s ceaselessly one thing easy like cookies or contemporary fruit. However, when we wish one thing further particular or somewhat fancier, we adore this gingerbread cheesecake. Its spiced crust is going completely with the creamy cheesecake middle and is a pleasant variation on the standard vacation cakes.
Top it with somewhat cinnamon whipped cream and… perfection!
Creamy Gingerbread Cheesecake: The Perfect Holiday Dessert
Most cheesecakes have a graham cracker crumb crust, however for probably the most section I steer clear of grains and delicate sugars every time conceivable. This recipe makes use of my grain-free gingerbread cookie recipe for the crust, made with almond flour and sweetened with dates and blackstrap molasses.
Bonus: The cheesecake doesn’t use the entire batch of dough, so you’ll additionally bake up some simple gingerbread cookies or retailer the dough within the refrigerator for any other day!
No vacation required… the nice and cozy ginger and clove spices on this cheesecake are an excellent solution to enliven a grey wintry weather day! Since I ceaselessly make my very own spice blends, I used my selfmade pumpkin pie spice, further cinnamon, and vanilla.
Cinnamon Whipped Cream on Top
The topping for this gingerbread cheesecake is tremendous easy to make and likewise completely non-compulsory. I simply whip somewhat heavy whipping cream with a teaspoon of cinnamon. You may additionally use whipped coconut cream.
If you need your dessert to seem further fancy, bake a couple of gingerbread cookies from the leftover dough from the crust and use them as a garnish!
Gingerbread Cheesecake Recipe
The heat aroma of ginger, cinnamon, and molasses will fill your own home when this festive grain-free gingerbread cheesecake is within the oven.
- 1 cup heavy whipping cream
- 1 tsp cinnamon
For the crust
Preheat the oven to 350°F.
Cut a circle of parchment paper to slot in the ground of a nine inch springform pan, or just grease a pie pan with coconut oil.
Melt somewhat coconut oil for your arms and press the ready cookie dough into the ground of the ready pan.
Bake within the preheated oven for 12 mins.
For the filling
Beat the softened cream cheese till easy and creamy.
Whisk within the molasses, honey, pumpkin pie spice, cinnamon, and vanilla.
Add the eggs separately, beating after every addition.
Pour into the ready crust and bake at 350°F for 35 mins or till the sides are somewhat company and there may be only a slight wobble to the middle.
Cool at room temperature for 1 hour ahead of hanging within the fridge to chill utterly.
For the topping, (non-compulsory)
Combine the whipping cream and cinnamon in a mixer bowl and whisk till gentle and fluffy.
Top the cheesecake, slice, serve, and experience!
Bake the leftover gingerbread cookie dough into cookies to garnish the cheesecake or freeze or refrigerate for any other day.
Serving: 1slice | Calories: 209kcal | Carbohydrates: 20g | Protein: threeg | Fat: 13g | Saturated Fat: eightg | Cholesterol: 103mg | Sodium: 50mg | Potassium: 214mg | Fiber: 1g | Sugar: 18g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
More Festive Holiday Desserts
Do you will have any favourite wintry weather cakes? I’d love to listen to about them!