Gingerbread Cheesecake Bars

Man, this head cold has robbed me of my brain cells. I sit down to do something and can’t remember what it was. By the time I remember, I’m up and running to grab a tissue. When I return to my computer I can’t remember what I’m supposed to be doing again!

Since my brain seems to be taking a (hopefully short) hiatus, today’s recipe is one I’ve been meaning to share for awhile.

Wait, what was I doing? And where are my pants? Excuse me, I need another tissue.

Gingerbread Cheesecake Bars
Printer Version
I can’t resist collecting those little holiday cookie pamphlets at the end caps of grocery stores. This recipe happens to come from one of my favorites, the 2008 issue of "Holiday Cookies".

1 package (8 ounces) cream cheese, softened
2/3 cup sugar, divided
3 eggs
1/2 teaspoon vanilla
1 1/2 teaspoons ground ginger, divided
1/2 cup (1 stick) butter, softened
3/4 cups molasses
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan.

For Cheesecake Layer:
Beat cream cheese and 1/3 cup sugar in a medium bowl with electric mixer until light and fluffy. Add 1 egg, vanilla and 1/2 teaspoon ginger; beat until well blended and smooth. Refrigerate until ready to use.

For Gingerbread Layer:
Beat butter and 1/3 cup sugar in a large bowl at medium speed until light and fluffy. Add molasses and 2 eggs; beat until well blended.

Combine flour, baking soda, 1 teaspoon ginger, cinnamon, salt and allspice in a medium bowl.

Add flour mixture to butter mixture; beat until just blended. Spread batter evenly in pan. Top with cream cheese mixture. Swirl in the cream cheese with a knife until the gingerbread mixture starts to show through.

Bake for 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack. Store in the refrigerator.

Recipe from "Holiday Cookies", published by PIL 2008. Picture by Laura Flowers.