Christmas Recipes/ Desserts/ Gluten Free

Gingerbread Cheesecake


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A gingerbread cheesecake perfect for the holiday season.  

This combines the flavourings of gingerbread with cheesecake…yummy!  I decorated the top with lemon flavoured cream which went well together.   Then again I do like cream over my baked cheesecakes…


750g cream cheese

1/2 tspn vanilla extract

4 eggs

1/2 cup erthyritol

1/4 cup molasses

4 tblspn butter

2 tspn ground ginger

1 tspn ground cinnamon

1/4 tspn grated nutmeg

1/8 tspn ground cloves

1/4 tspn salt

1 tspn baking soda


100g ground almonds

15g butter

1 tspn ground ginger


  • Preheat the oven to 220C/425F degrees.
  • Mix the almonds, butter and ginger together to make a dough.  Press it into a base of a 20cm spring release tin and bake for 10-15 minutes until set and crisp.  Remove and reduce the heat to 180C/350F degrees.
  • In a saucepan heat the molasses over a low heat until bubbles appear around the sides.
  • Remove from the heat and add the butter, 1 tablespoon at a time until blended.  Add the spices and salt and leave to cool.
  • In a food processor, blend the cream cheese until light and smooth.  Then add in the vanilla extract.
  • Add two of the eggs, one at a time and gradually add the erthyritol.
  • Beat the remaining two eggs into the molasses batter and blend well.  All the baking soda and stir.
  • Pour the molasses mixture into the cream cheese mixture and gently blend.
  • Pour the mixture onto the almond base and bake in the oven for 50 minutes.  Let cool to room temperature.
  • Remove the sides of the springform pan, cover and refrigerate.
  • I topped mine with some lemon cream, but topping is optional and up to you.
  • Eat and enjoy!

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  • Reply
    December 19, 2011 at 8:43 am

    Is there a brand for erythritol? I’ve never heard of using this sugar before!

    • Reply
      Angie C
      December 19, 2011 at 10:41 am

      Hi, I am not sure…I buy it loose from my health shop. It looks exactly like granulated sugar though.

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