Cheesecake-Topped Holiday Gingerbread

Cheesecake-Topped Holiday Gingerbread


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Cake, cheesecake, Christmas, cranberry, ginger, gingerbread
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Cheesecake-topped gingerbread

I love cheesecake-topped brownies and black-bottom cupcakes, so I thought, “Why not give gingerbread the same cheesecake treatment?” It turns out that cheesecake and gingerbread make a wonderful pair, the former mellowing the intense spice of the fragrant cake.

You’ll find that the cheesecake-topped gingerbread recipe below is a bit of a choose-your-own-adventure. I give you options for a full-flavored gingerbread cake packed with molasses and accented with spiced rum or a gingerbread with a more mild flavor (for those who like the idea of gingerbread but maybe don’t go crazy for molasses). You also have the option to add chocolate chips to the recipe. I made the gingerbread once with and once without the chocolate chips and found that in the version without the chips, I sorely missed them. There’s also an optional ginger glaze. It’s truly not needed, but it’s a nice touch cosmetically and a must if you want to garnish with sugared cranberries (they won’t stick otherwise).

Make this gingerbread the way you and your family will love it. You really can’t go wrong!

Gingerbread

Cheesecake-Topped Holiday Gingerbread

Yield: 9" x 12" baking sheet of gingerbread

Cheesecake-Topped Holiday Gingerbread

Ingredients

    Gingerbread Ingredients
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1/2 cup brown sugar OR 1/2 cup unsulphured molasses (the molasses will give a stronger flavor)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup whole milk OR 1/2 cup spiced rum and 1/2 cup water (choose the rum and water for a more intensely-flavored cake)
  • 3/4 cup chocolate chips, optional
  • Cheesecake Topping Ingredients
  • 16 ounces cream cheese, room temperature
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • zest of one orange
  • Ginger Glaze Ingredients
  • 3/4 cup powdered sugar
  • 4 tablespoons whole milk
  • 1/2 teaspoon ground ginger
  • sugared cranberries, to taste

Instructions

    Gingerbread Instructions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix sugar and butter until light and fluffy.
  3. Mix in the egg and the brown sugar or molasses until fully combined.
  4. In a separate small mixing bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Mix dry ingredients into wet ingredients a little at a time until just combined.
  6. Mix in milk or rum and water a little at a time until fully combined.
  7. Optionally, stir in chocolate chips.
  8. Spread on a 9" x 12" greased baking sheet.
  9. Cheesecake Topping Ingredients
  10. Beat cream cheese until it is light and airy.
  11. Mix in eggs, vanilla, salt, and zest.
  12. Spread evenly over gingerbread batter.
  13. Bake for thirty minutes or until a toothpick inserted into the center of the cake comes out clean.
  14. Ginger Glaze Instructions
  15. Mix all ingredients and drizzle over cooled cake.
  16. Optionally, top with sugared cranberries while the glaze is still wet.

Notes

This recipe is adapted from AllRecipes' Old Fashioned Gingerbread

http://www.cupcakeproject.com/2016/12/cheesecake-topped-holiday-gingerbread.html

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2 comments on “Cheesecake-Topped Holiday Gingerbread”

  1. Miranda says:

    Cheesecake + gingerbread sounds like such a tasty combo! Yum!

  2. tas rajut says:

    wah, bikin ngiler nih makanannya

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