Gingerbread Cheesecake Cookie Stacks Food

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
• Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
• Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
• Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
• Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
• Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
• Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
• Top cheesecake with whipped cream just before serving.

GINGERBREAD CHEESECAKE COOKIE STACKS

Steps:

• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in condensed milk a little at a time, scraping side of bowl as necessary. Beat in vanilla. Cover and refrigerate at least 2 hours.
• Make cookie dough as directed on pouch. On work surface, roll out dough. Using medium and small star-shaped cutters, cut out 24 medium stars and 8 small stars. Bake and cool as directed on pouch.
• Place spoonful of filling on medium star. Place another medium star on top, turning slightly so points are staggered between points of star below. Add another spoonful filling, followed by third medium star. Top with 1 more spoonful filling and 1 small star.
• Refrigerate or serve immediately.

GINGERBREAD CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight., Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.