Christmas In a Bite: Gingerbread Cheesecake
This recipe comes from our article: Stop! Don’t Throw Out Those Christmas Leftovers Don’t know what to do with all those gingerbread men? You can use them as a base for cheesecake. Have the option of serving cheesecake in bite-sized portions makes for a delicious New Year’s party snack.


  340 g gingerbread men (you can use ginger snaps)
  55 g unsalted butter
  340 g cream cheese, room temperature
  140 g sugar
  Large egg, beaten
  Large egg yolk
  3 tbsp of sour cream
  1 tsp of vanilla extract
  2 tbsp of candied ginger, finely chopped
  ½ tsp of cinnamon powder



Preheat oven to 175°C. Coat a 13-inch baking sheet with butter.


Place gingerbread men into food processor and pulse into a fine crumb. Mix crumbs with melted butter. Press the crumbs evenly into the bottom of baking sheet. Bake crust for 10 minutes or until firm. Let cool.


Mix cream cheese in a stand mixer until soft. Stir in beaten egg, egg yolk, sugar, sour cream, cinnamon and vanilla extract until evenly incorporated.


Pour cream cheese mixture onto the crust and spread evenly with a spatula. Bake for 20 to 25 minutes until mixture is slightly firm but not brown. Let cool completely on a wire rack. Cover the baking sheet in plastic wrap and refrigerate for about 1 hour to set. To serve, cut the cheesecake into slices, or squares for a snack.