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Gingerbread Cheesecake

Posted by Solitary Dancer on November 13, 2006

Someone sent this to me in email and it sounded so good I could wait to share this with everyone.


1 cup almond flour
6 Tablespoons Splenda
4 Tablespoons butter, melted
5 (8-oz) packages cream cheese, softened
1 1/2 cups Splenda
1 Tablespoon Oat Flour
1 Tablespoon Vanilla Extract
3 eggs
3/4 cup sour cream
1/4 cup DaVinci Sugar Free Gingerbread Syrup

Preheat oven to 350°F.

Mix the first three ingredients and then press into bottom of springform pan.

Mix cream cheese, Splenda, flour, Da Vinci Gingerbread syrup and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and pour over crust.

Bake 65-70 minutes or until center is almost set.

Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring.

Refrigerate overnight.


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