Molasses-Gingerbread Cookies/Gingerbread Cheesecake

Molasses Gingerbread Cookies

5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses

1.) Whisk together flour, baking soda, salt and spices in a medium bowl.

2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.

3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.

4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.

5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.

Make royal icing to decorate if desired.

Gingerbread Cheesecake

All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men

1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.

2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.

3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.

4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.

5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).

6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.