No Bake Cheesecake

1.   OPTIONAL CRUST: prepare gingerbread cookie crumbs as per the Gingerbread cookie recipe. Use 1/3 of the dough and bake as a cookie sheet; bake as directed. Crumble the cookie to make into coarse crumbs. In a mixing bowl, combine the gingerbread cookie crumbs and butter. Stir to combine. Pour into a parchment lined 20 cm or 8 inch spring form pan. Press down on the crumbs to make a firm crust

2.   Into a small dish add the water and gelatin. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

3.   To a larger mixing bowl or stand mixer bowl, add the room temperature soft cream cheese and confectionery sweetener. Whip using a paddle attachment until the cream cheese and sweetener are very creamy

4.   Add the eggnog to the cream cheese. Whip until well combined. Stop and scrape down the side and bottom and add the nutmeg powder, the cinnamon powder, salt, and vanilla extract, then whip again

5.   Into a second bowl, add the heavy whipping cream and whip the heavy cream to the medium stiffness stage. Set aside for a moment

6.   Re-melt the bloomed gelatin and drizzle into the cheese cake mixture as you whip to incorporate. Whip for 1 minute to thoroughly combine the gelatin into the eggnog cheesecake

7.   Stop and add the whipped cream and blend together

8.   Pour the cheesecake mousse on top of the gingerbread crumb crust. Smooth the top of the cheesecake mousse with an offset spatula. Cover the pan with cling wrap and place in the refrigerator overnight or until the cheesecake mousse is firmly set

OPTIONAL Topping: Whipped Cream Topping

9.   Into a small cup add the water and gelatin. Stir to dissolve the gelatin and let bloom

10.   In a bowl, whip the heavy cream to the light peak stage. Add the vanilla extract. Whip to just blend

11.   If desired, flavor the whipped cream with either 3 tbsp keto caramel sauce (for caramel-flavored cream) or alternatively with 1 tsp cinnamon powder (for cinnamon cream flavor)

12.   Melt the gelatin and pour into the whipping cream bowl and whip immediately to a stiff peak stage

13.   Place whipped cream in a piping bag with chosen decorative tip and decorate as desired

14.   If you like, as a final step, pipe a ribbon of caramel sauce around the perimeter of the eggnog cheesecake or add a light sprinkling of cinnamon. Refrigerate for one hour before serving to allow whipped cream to set properly. Enjoy!