Gingerbread Cheesecake

Ingredients:

125g Melted Butter

220g Gingersnap biscuits

80g Granita Biscuits

750g Cream Cheese

300g Sour Cream

150g Caster sugar

3 tsp Ground ginger

1.5 tsp mixed spice

Caramel topping

4 Eggs

To decorate:

Mini gingerbread men

Rock candy

Caramel wafers

Method:

Pre Heat Oven on a low 150c

Grease and line a spring form circular baking tin and line with baking paper.

In a processor, pulse down your biscuits to a fine crumb. 

Add melted butter and mix well together.

Press biscuit mix on the base of baking tin and make a wall around the sides.

Place tin in fridge to set.

Clean your processor and combine cream cheese, sour cream and sugar to a smooth consistency.

Add in your dry spices and blend in eggs 1 at a time.

Remove tin from fridge. Pour in 1/2 your cheese cake mix and swirl in some caramel topping.

Pour in remaining mix and repeat process with topping.

Place cake into pre heated oven for 1 hour.

When finished, slightly open oven door and leave to cool inside oven.

To serve, top your cheesecake with mini gingerbread men. You can also finish it in your own style with popping candy rocks, chocolate or wafers.

Enjoy.

Bakers note: to make lining of a baking tray easier, rinse your baking paper under cold water to soften it. It becomes more flexible and easier to line trays.