Gingerbread cheesecake

This festive cheesecake looks almost too good to eat!


    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
    • ΒΌ 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. Decorate with gingerbread men and/or mini houses.


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