Ginger Bread Pumpkin Cheesecake

Ingredients

Ginger Bread Base
• 1/3 cup unsalted butter (room temperature)
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup date molasses
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoon fresh ginger finely grate
• 2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
pumpkin Cheesecake
• 3 cups cream cheese room temperature (675 gr)
• 1 cup 35% cream
• 1 cup powder sugar
• 1+1/2 baked pumpkin (pureed)
• 1 teaspoon cinnamon
• 1/4 teaspoon fresh ginger (finely grated)
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground allspice
Garnish
• 1/4 cup 35% cream
• 1/4 teaspoon cinnamon

Instructions

1. Ginger bread base: In a bowl of a stand mixer place the butter and the brown sugar and whisk for 2 minutes until creamy. Add the egg and whisk for 1 minute, add the molasses and mix until blended.
2. In an other bowl place all the dry ingredients and mix then in 3 additions, add the dry to the molasses mixture and mix well until fully blended and the ginger bread dough is formed.
3. Preheat the oven to 375 F. use a 9inch spring form pan, cover the base of it with baking paper, take half of the ginger bread and cover the base and 1inch of the side of the spring form, place the pan on a baking sheet place on the ovens middle rack and bake for 15 minutes. Take out of oven and let it completely cool.
4. Use a rolling pin and roll out the other half of the ginger bread dough 1/4inch thick, use a large ginger bread man cookie cutter and cut out cookies, place on a baking sheet and bake for 9 minutes, take out of oven, place cookies on a cooling rack and let cool.
5. Pumpkin Cheesecake: Place the cream and the the powder sugar in a bowl and whip until it doubles up and thick. In another bowl place the cream cheese and whip until creamy and fluffy, add pureed pumpkin and rest of ingredients and whip for 1 more minute until all gets well mixed. Add the whipped cream and fold it into the cream cheese mixture until fully mixed and well incorporated.
6. Pour the cheese cake mixture over the cool ginger bread base, flatten and smooth the surface, cover with a plastic wrap and chill in the refrigerator for 4-8 hours.
7. Place 35% cream in a bowl and whip until its thick. Take the cheese cake out of the spring form pan, garnish with the the whipped cream, ginger bread man cookies and sprinkle with some cinnamon, then serve.