Honey Cinnamon Ricotta Cheesecake with Molasses Cookie Crust

This cheesecake is a great dessert as we transition to fall with its warming spices and can be paired perfectly with a cup of coffee.

Cookie Crust:
3/4 cups butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/3 cup flour (sub for gluten free flour to make the recipe GF)
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt

Cheesecake:
16 oz cream cheese, softened
15 oz ricotta
1/2 cup honey
1/2 cup sugar
3 eggs
1 tsp vanilla
1 Tbsp cinnamon

Preheat oven to 350. Mix together butter and sugar. Add molasses and eggs and stir to combine. Mix in all dry ingredients and stir to combine.
Spray a springform pan with cooking spray. Take about 3/4 of the cookie batter and press it into the pan (using slightly wet hands will help keep the dough from sticking to your hands). Reserve the rest of the dough for mini cookie garnishes.

Bake the crust for 15 minutes and set aside. Using the remaining dough scoop dough onto cookie sheet and bake for 6-9 minutes depending on the size of the cookie.

Turn oven temperature down to 325. Mix together cream cheese, ricotta, honey, and sugar (this is much easier with a mixer). Add in the eggs, vanilla, and cinnamon. Pour the cheesecake mixture into the molasses cookie crust and bake for 55-65 minutes. Once the cheesecake is done baking, turn the oven off and crack the door open, leaving the cheesecake in the oven. Allowing the cheesecake to slowly cool down with help to prevent cracking. After an hour place the cheesecake in the fridge to chill.

Before serving, garnish with the cheesecake with the mini molasses cookies. Enjoy!