Eggnog Cheesecake with a Gingerbread Crust
For the crust
coconut oil or butter for greasing the springform pan
4 tablespoons butter (or coconut oil), melted
2 tablespoons molasses
1 tsp of Truvia
2 cups Super Fine Ground almond flour/meal
1 teaspoon pumpkin pie spice
1 tsp of ground ginger
½ teaspoon vanilla extract
½ cup of chopped walnuts (optional)
pinch of salt
For the Cheesecake
3, 8 oz packages of full-fat cream cheese (softened to room temperature)
1 cup of ZSweet sugar substitute
2 tsp of ground nutmeg
2 tsp of vanilla
3 large eggs
2 large egg yolks
1 cup of my Double Cream Eggnog
2 Tbl of flour
Oil or butter the inside of your nine-inch springform pan. Preheat your oven to 325 degrees.
In your food processor whiz all of the crust ingredients to combine. Press the mixture across the bottom of the pan and slightly up the sides.
In your mixer bowl add the cream cheese, ZSweet, nutmeg, and vanilla for about a minute, until smooth. On a low speed mix in the other ingredients.
Pour the batter over the crust. Smooth it out.