Gingerbread cheesecake

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Gingerbread cheesecake Easy Food

Serves 8-10


For the crust:

200g gingersnap biscuits, crushed

120g Avonmore Irish Butter, melted


For the filling:

4 gelatine leaves

340g cream cheese, at room temperature

220ml Avonmore Double Cream

2 tbsp treacle

2 tbsp brown sugar

1 tsp cinnamon

¼ tsp nutmeg


For the topping:

Avonmore Freshly whipped cream

Gingerbread men and mini houses


  1. Combine the crushed biscuits and butter until coated. Press them into the bottom and slightly up the sides of a deep 20cm springform tin. Refrigerate until needed.
  2. Place the leaf gelatine in a bowl, cover with cold water and leave to soak for five minutes.
  3. Drain the water from the gelatine and pour three tablespoons of boiling water over the soaked gelatine, stirring to dissolve. 
  4. Beat the cream cheese and double cream in a mixing bowl until fluffy and thickened.
  5. Add the treacle, brown sugar, cinnamon, nutmeg and gelatine. Beat to combine, then spoon into the tin. Refrigerate for at least four hours or until set.
  6. Top with whipped cream and gingerbread men to serve.

Per Serving: 374kcals, 33.2g fat (19.3g saturated), 16.2g carbs, 4.8g sugars, 4.4g protein, 0g fibre, 0.391g sodium

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