Gingerbread is officially my flavor inspiration this winter! From gingerbread waffles and pancakes on the weekends, to this sweet and spicy Gingerbread White Chocolate Cheesecake. It’s a flavor to savor!
Don’t let the long list of ingredients intimidate you. This rich and cozy dessert is super easy to make. And did I mention it has less sugar and fat than most traditional cheesecakes? Boom!
Healthy-ish Gingerbread White Chocolate Cheesecake
Servings: About 10
- 1/2 cup almond flour
- 3/4 cup oatmeal (I use old fashioned oats, but quick oats should also work)
- 1/4 cup unsweetened applesauce
- 1 TBL molasses
- 1 TBL maple syrup
- 1 tsp cinnamon
- 1 tsp ground ginger
- Tiny pinch of salt
- 4 oz white chocolate
- 16 oz plain cream cheese (full fat or Neufchatel), at room temperature
- 1/2 cup plain Greek yogurt
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- Preheat your oven to 300°F, and lightly grease a 9″ springform pan or pie plate
- Make the crust: Combine all crust ingredients in a food processor and pulse until you have fine crumbs that stick together. Transfer the mixture to your baking dish, and press firmly to create an even layer of crust covering the bottom of the pan. Set aside.
- Place the white chocolate in a double-boiler over medium/low heat, removing from the heat as soon as the chocolate starts to melt. Stir until it’s completely melted and silky. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, pausing to scrape down the sides of the bowl as needed.
- Add the Greek yogurt and mix on low/medium until smooth. Add the eggs one at a time, mixing after each one. Add the melted white chocolate and vanilla and mix until smooth. (Avoid over-mixing the batter. With each step, mix on low/medium just until it becomes smooth.)
- Pour the batter over your prepared crust, and gently spread into an even layer.
- Bake for 30-40 minutes, or until the cheesecake is set around the edges but has a slight wobble in the center. (My oven tends to run hot, so don’t worry if it takes more time.)
- Cool at room temperature, then chill in the refrigerator for at least 6 hours before serving. Slice and enjoy with my Mocha Hot Fudge Sauce! (Or eat it straight out of the pan, as I often do!)