• 300g cream cheese (To make vegan use cream cheese alternative)
• 100g cane sugar
• 100g icing sugar
• 290ml double cream (To make vegan use an alternative such as pureed tofu)
• 3 tsp ground ginger
• 2 tsp ground cinnamon

For this recipe I used an 8 inch loose bottom cake tin with a cake release.

1. In a food processor, add the gingerbread pecans and blend until it is all crumbled up. Put in a mixing bowl when finished.
2. Melt the butter and pour it on top of the crumbles and mix well.
3. Once it is all mixed, add it to the cake tin and with a spoon press firmly to make the base. Put the cake tin in the fridge to set.
4. In a mixing bowl, add the Philadelphia cream cheese and whisk it until soft.
5. Add the light brown sugar and mix well, then add the icing sugar, ground ginger and cinnamon and whisk again until everything is evenly mixed.
6. Pour in the double cream and whisk until the mix becomes thick.
7. Add the mix on top of the base in the cake tin and smooth the top with a spoon or a knife.
8. As decoration I used Wilde Nuts Gingerbread Pecans.
9. Let it chill in the fridge overnight and it will be ready to be served!