Ingredients
Method
To make the molasses cookie crust
- Line a 9x13-inch pan with aluminum foil or parchment paper. Set aside.
- Preheat oven to 350 degrees.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the shortening and 1 cup of sugar for 2-3 minutes on medium speed.
- Add molasses and egg. Mix well.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, cloves, ginger, cinnamon, salt).
- Add dry ingredients to wet ingredients, ½-1 cup at a time. Mix until combined.
- Gently press a thin layer of cookie dough throughout the bottom of the lined 9x13 pan. You will not use all of the dough.
- Bake the crust for 18-20 minutes or until the center appears cooked. Set aside to cool.
To make the cheesecake & cranberry filling
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Do not over beat. Scrape down the bowl once complete.
- Add in egg and beat on low until just combined. Do not over beat.
- Remove the cranberry sauce from the can and pour it into a small sauce pan. Use a fork to stir well, and boil for 5-8 minutes or until the sauce has thickened.
- Allow the cranberry sauce to cool to room temperature (place in fridge or freezer for a few minutes to quicken the cooling).
- Pour the cheesecake batter over the cookie crust and spread evenly.
- Evenly spoon the reduced cranberry over the cheesecake batter (evenly space 12-16 small spoonfuls, or until you have used all of the mixture).
- Use a fork or the end of a spoon/fork to swirl the batter together.
- Bake for 40-45 minutes or until the center has little to no jiggle. Remove from oven and let cool to room temperature.
- Cover and chill in the refrigerator for 6 hours – overnight before serving.