That Winsome Girl Gingerbread Cheesecake

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Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add molasses, beating until no streaks remain.

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Preheat oven to 300F. Add the eggs and sour cream into a large bowl and beat well with a hand mixer. In another bowl, add in the cream cheese and butter. Mix with your hand mixer until smooth (no lumps.) Pour this mixture into the sour cream mixture. Beat again until combined and smooth.

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Making the gingerbread cookies. Dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. Wet ingredients: In a large bowl using a stand or hand mixer, beat together butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2 minutes).

That Winsome Girl Gingerbread Cheesecake

Mix the dry ingredients: whisk together flour, salt, cinnamon, ginger, and nutmeg in a separate bowl. Finish the dough: add the dry ingredient with the mixture on low until combined. Turn the cookie dough out into the pan and use a silicone spatula to press it into all four corners of the pan.

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Add gingersnap cookies to a food processor and pulse until crumbly. Add melted butter to the processor bowl, and pulse until well combined. Pour the crumb mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, or until golden brown. Remove and allow to cool on a wire rack.

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While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Set aside. In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.

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Gingerbread Cheesecake. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and all of the spices then beat for another 2 minutes. Add sour cream, molasses, vanilla extract, and lemon zest mixing until fully combined.

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Scoop the cheesecake mixture into 18, 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm. STEP TWO: To make the gingerbread cookie dough, whisk together the flour, spices, baking soda, and salt in a medium bowl. Then set aside the flour mixture.

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Use a 3 tbsp. cookie scoop to dish out the cookies on the prepared cookie sheet, placing them at least 2" apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.

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To make cheesecake filling, mix cream cheese and powdered sugar until smooth and creamy. In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine. Add molasses, ground ginger, cinnamon, nutmeg and cloves and.

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Bake for 10-12 minutes. Remove from oven and using the back of a small teaspoon measuring spoon press in the cups of the cookie to form the bowl. Allow cookies to finish cooling. While cookies are cooling, make the cheesecake filling. Mix the cream cheese, brown sugar, powdered sugar, ginger, and cinnamon together until smooth.

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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.

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Line the base of a 9 inch (23cm) springform pan with a circle of parchment paper. Wrap the exterior (base and sides) of the pan with aluminum foil to prevent water entering the pan during baking. Add graham crackers, brown sugar and spices to bowl of a food processor. Pulse until uniformly ground into fine crumbs.

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2. Cream butter and sugar together for 5-7 minutes, until light and fluffy. 3. Add the egg and molasses and beat until well combined. 4. Combine the dry ingredients in a separate bowl, then add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.

That Winsome Girl Gingerbread Cheesecake

Beat in the egg and vanilla until well combined. Add in the flour, baking powder, cinnamon, ginger, cloves, and salt. Use a rubber spatula to fold the ingredients together just until no flour streaks remain. Cover the dough and leave it in the fridge to chill for at least 30 minutes. Preheat the oven to 350°F / 175°C.

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Preheat oven to 375 degrees F (350 degrees if using a dark or nonstick cookie sheet). Line 2 baking sheets with parchment paper and set aside. Prepare the Betty Crocker® Gingerbread Cake and Cookie Mix according to directions for gingerbread cookies. Keep flour on hand for rolling out on a lightly floured surface.