Gingerbread Cookie Cheesecake Bars
Ingredients
Gingerbread Cookie Dough
-
1 ½
cups
salted butter, softened
-
1 ¼
cups
granulated sugar
-
¾
cup
packed light or dark brown sugar
-
½
cup
unsulphured molasses
-
2
large
eggs
-
3 ½
cups
all-purpose flour
-
2
teaspoons
ground cinnamon
-
1 ½
teaspoons
ground ginger
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground allspice
-
⅛
teaspoon
ground cloves
Cheesecake Layer
-
16
ounces
cream cheese, softened
-
1
cup
granulated sugar
-
1
tablespoon
all-purpose flour
-
2
large
eggs
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch metal baking pan with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add molasses and eggs, mixing until well combined.
- Incorporate flour and spices until no dry streaks remain, reserving 2 cups of the dough.
- Press the remaining dough into the bottom of the prepared pan.
- For the cheesecake layer, beat cream cheese until smooth, then add sugar and flour and mix well.
- Add eggs and vanilla, mixing until combined, then spread over the cookie dough in the pan.
- Crumble the reserved cookie dough over the cheesecake layer.
- Bake for 45-55 minutes until the edges are set and the center jiggles slightly.
- Cool completely in the pan, then refrigerate for at least 4 hours before cutting into squares.
Nutrition Facts (estimated)
Servings
24 bars
Calories
365
Total fat
19g
Total carbohydrates
46g
Total protein
4g
Sodium
289mg
Cholesterol
79mg
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