Creamy rich gingerbread cheesecake that brings together the flavours of spicy gingerbread and cheesecake.
Is it too early to start sharing Christmas recipes? I wonder. I’m sharing this recipe anyway.
This year i plan on doing Christmas present shopping on time with enough time to spare,no procrastination. Last year i was running around the shopping centre like some deranged woman trying to buy presents at the last minute. Online shopping is the way to go. No queues, no crowds, click, basket and checkout. It can be cost effective as well, as you can price compare and get money off voucher codes. I’m also thankful for the customer reviews, nice to know what others think of the product. Shipping costs can be a pain though, thankfully some shops have a click and collect service.
Now you don’t have to queue up or order this gingerbread cheesecake. It’s pretty easy to make and has all the flavors of a gingerbread. The recipe can be used to make 6 individual gingerbread cheesecakes( that is if you are using a cheesecake tin) or make just one big cheesecake.
Crushed gingersnap cookies where used for the base of the cheesecake creating a more intense ginger flavour. This gingerbread cheesecake had my kitchen smelling like Christmas.
I think the individual portions of the gingerbread cheesecake is great for calorie control . Well i am speaking for myself. Having an individual dessert will stop me from overindulging over the Christmas period. Baking a big cheesecake also makes a lovely centre piece on the dinner table. Either way this cheesecake is lovely whatever size it comes in.
The gingerbread cheesecake can be served as is or with some whipped cream and drizzled salted caramel.