Holiday spice cheesecake is your alternative to the overplayed pumpkin and peppermint desserts. Not too dense, not too sweet, this cheesecake recipe has the perfectly subtle holiday flavor that comes from a blend of cinnamon and allspice. And the best part is that I didn’t use any sugar.
Cheesecake is one of those desserts that you always have room for. Maybe not the massive slices from certain cheesecake-themed restaurants, but a less rich version that won’t leave you in a coma is always a “yes”.
I went with a simple whipped cream garnish for this one. I think the spices in the cheesecake give it the perfect level of flavor and I didn’t want to overwhelm it. But if you’re going for decadent, something like a cinnamon caramel drizzle would be complementary. However you choose to serve it, this holiday spice cheesecake will be the perfect addition to your menus all season long.
I used baking Splenda since it has a finer grain than my usual granulated monk fruit sweetener. I didn’t want to risk the cheesecake coming out gritty. Many seasonal recipes also call for brown sugar because it has a more robust flavor than white sugar. You can buy golden monk fruit sweetener, or you can make your own by adding molasses, which is what I’ve done here. In most recipes I use 1tbs molasses per 1 cup granulated sweetener to create a brown sugar alternative.
If you need a gluten free holiday spice cheesecake, all you need to do is sub in gluten free graham crackers when making the crust. If you have gluten free guests this year, try setting out a snack tray like this one, too. Your other guests won’t know the difference.
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