There’s no cookie that’s as iconic of the holiday season as the gingerbread man. That old-fashioned, spiced, crispy cookie seems to be everywhere this time of year. But one place that you might not expect to see it is one place where you should— on top of a gingerbread cheesecake. This cheesecake brings the gingerbread flavors of its cookie namesake and combines it with the smooth richness of cheesecake. Put this dessert out on your holiday table and watch it disappear.

Gingerbread Cheesecake

All-purpose flour, for dusting

½ recipe Molasses-Gingerbread Cookies (see below)

4 tablespoons unsalted butter, melted

1 ¾ cups sugar

2 pounds (four, 8-ounce bars) cream cheese, room temperature

1 teaspoon vanilla extract

4 large eggs, room temperature

¼ cup unsulfured molasses

¼ teaspoon salt

1 ½ teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

½ teaspoon finely grated lemon zest

6 gingerbread men, for decorating

Preheat oven to 350 degrees. On a floured surface, roll out dough to a 13-by-10-inch rectangle, about ¼-inch thick. Brush off the excess flour. Transfer the dough to a baking sheet and bake until firm and golden brown, about 14 minutes. Cool on a wire rack completely.

Break into large pieces, then pulse in a food processor until finely ground. Combine butter, ¼ cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and ⅓ of the way up the side of springform pan. Bake until set, about 10 minutes. Transfer pan to a wire rack to cool completely.

Reduce oven temperature to 325 degrees. Wrap exterior of a 9-inch springform pan with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fl uffy and smooth, about 3 minutes. Beat in remaining 1 ½ cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each and scraping down sides of bowl as needed. Beat in molasses, salt, spices, and zest. Pour filling into cooled crust.

Set springform pan in a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake cheesecake until set but still slightly wobbly in center, 60 to 65 minutes. Transfer springform pan to a wire rack to cool completely. Refrigerate, uncovered, at least 8 hours (preferably overnight).

Before serving, run a knife around edge of cheesecake to loosen; remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.

Molasses-Gingerbread Cookies

1 cup butter

1 cup sugar

1 egg

1 cup dark molasses

2 tablespoons vinegar

5 cups sifted flour

1 ½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon cloves

Cream butter; add sugar gradually. Beat in egg, molasses, and

vinegar. Blend in sifted dry ingredients. Chill (I typically chill this

dough overnight). Roll ⅛- to ¼-inch thick on floured surface; cut into desired shapes. Place on greased cookie sheets. Bake at 375 for 5 to 15 minutes depending on size and thickness of cookie.