Fluffy Gingerbread Cheesecake Wonderland
Fluffy Gingerbread Cheesecake Wonderland
ingredients
- 2 cups gingerbread cookie crumbs
- 6 tablespoons unsalted butter, melted
- 24 oz dairy-free cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup dairy-free sour cream
- 3 large eggs
- 1 teaspoon vanilla extractWhipped coconut cream, for garnishGingerbread cookies, for decoration
steps
- 1.
Preheat the oven to 325°F (165°C).
- 2.
In a bowl, mix the gingerbread cookie crumbs and melted butter until well combined.
- 3.
Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while preparing the filling.
- 4.
In a large mixing bowl, beat the dairy-free cream cheese until smooth and creamy. Add the sugar, flour, ginger, cinnamon, nutmeg, and cloves. Mix until fully incorporated.
- 5.
Add the dairy-free sour cream, eggs, and vanilla extract to the cream cheese mixture. Continue beating until the batter is smooth and all ingredients are well combined.
- 6.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- 7.
Bake in the preheated oven for 60-70 minutes, or until the center is set but slightly jiggly.
- 8.
Remove from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- 9.
Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- 10.
Just before serving, garnish with whipped coconut cream and decorate with gingerbread cookies.
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