A Holiday Classic: Low-Carb Gingerbread New York Style Cheesecake

Nothing beats a well-made cheesecake just about any time of the year. But when Thanksgiving and Christmas roll around each year, there's something special about creating this decadent and delightful dessert for friends and family members.

Your cheesecake need not be loaded with carbohydrates either and I've got just the recipe for you, too! Using the unique secret ingredient--DaVinci Gingerbread Syrup--this is a cheesecake you can be proud of and delight your guests with whether they are livin' la vida low-carb or not. You'll make this recipe a holiday tradition for many years to come!

Special thanks to our friends at Low-Carb Connoisseur and Low-Carb Luxury for sharing this simple yet festive cheesecake recipe with us today. ENJOY!

LOW-CARB GINGERBREAD NEW YORK STYLE CHEESECAKE

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

Total carbohydrates: 97.3g
At 20 servings: 4.8g carbs per slice
At 24 servings: 4g carbs per slice