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!