Three 8-oz blocks of cream cheese, room temperature
1 1/2 cups powdered sugar
1 cup Nuts ’N More Gingerbread Peanut Spread
1/2 cup heavy cream
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1/2 tsp nutmeg
For the crust, combine almond flour, brown sugar, and cinnamon in a medium bowl and whisk to combine.
Melt butter, then add with molasses to the almond flour mixture and stir until evenly coated.
Gently press the crust mixture into the bottom of a greased 6 or 7-inch springform pan, working it about one inch up the sides. Place in the fridge while you prepare the filling.
Add room temperature cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl occasionally.
Add the powdered sugar, allowing to mix until fully combined. Next, add in the Gingerbread spread, heavy cream, vanilla extract and spices, mixing each fully into the cream cheese before adding the next ingredient.
Once all ingredients have been added, mix for another 2 minutes on medium speed.
Scrape the mixture into the crust-lined pan and refrigerate for at least 6 hours or overnight.
Once ready to serve, cut into slices using a warm knife, and return to the fridge, keeping any leftovers in an airtight container for up to 5 days.