Ingredients
- Filling
- 2 blocks cream cheese, softened
- 1 cup heavy whipping cream
- 3 tablespoons Greek yogurt or sour cream
- 1/4 cup molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Topping
- 1/3 cup Diamond of California Finely Diced Walnuts
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- pinch of cinnamon
- gingerbread men or gingersnap cookies
The Steps
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add in the remaining ingredients except for the heavy whipping cream. Beat to combine.
- In a separate bowl, whip the heavy whipping cream until you get stiff peaks. Gently fold the whipped cream into the gingerbread cream cheese mixture. Let chill for at least 3 hours to set and thicken. Chill overnight for best results.
- Assemble: Once the filling has chilled, add to your Diamond Nuts Walnut Pie Crust. Use a rubber or offset metal spatula to smooth out the top. Finely chop the shelled walnuts until they are in small pieces. You can also add the walnuts to a plastic bag and crush them with a heavy spoon or measuring cup to create small pieces. Sprinkle the crushed walnuts around the border of the cheesecake.
- Make the whipped cream topping: In a mixing bowl with tall sides, beat the heavy whipping cream with vanilla and sugar until you get medium peaks. Dollop the whipped cream on top of the cheesecake or use a piping bag to pipe the whipped cream around the border of the cheesecake. Dust with cinnamon.
- Optional: Top your cheesecake with festive cookies like mini gingerbread men or gingersnap cookies for a festive touch.
RECIPE CONTRIBUTED BY @BAKEDABUNDANCE