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Gingerbread cheesecake
Gingerbread cheesecake
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Prep Time:
150 minutes
Cook Time:
60 minutes
Total Time:
210 minutes
Impress loved ones with a decadent gingerbread cheesecake.
Ingredients:
  • 200g cooked gingerbread biscuits, broken (see notes)
  • 100g granita biscuits, broken
  • 125g butter, melted
  • 3 x 250g pkts cream cheese, softened
  • 300g sour cream
  • 150g caster sugar
  • 4 free range eggs
  • 5.00 gm ground ginger
  • 2.50 gm mixed spice
  • 60ml caramel
  • Coles Brand salted caramel dessert topping, extra, to serve
  • Gingerbread men, to decorate (see notes)
  • Coles Brand candy canes*, to decorate
Instructions:
  • Preheat your oven to 150C. Grease a 20cm springform pan and line both the base and sides with baking paper.
  • Pulse the digestive biscuits in a food processor until finely crushed. Add melted butter and pulse until combined. Press the mixture into a pan using a straight-sided glass to achieve a smooth base and sides. Chill in the fridge for 30 minutes until set.
  • In a clean food processor, blend the cream cheese, sour cream, and sugar until smooth. Add the eggs, ginger, and mixed spice, then blend until smooth. Pour half of the mixture into the pan, swirl in half of the topping, and repeat for the remaining mixture and topping.
  • 1. Arrange on a baking tray and bake for 1 hour until almost set. 2. Turn off the oven and let it cool for 2 hours with the door slightly ajar. 3. Chill in the fridge. 4. Drizzle with extra topping and decorate with gingerbread men and candy canes.

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