Gingerbread Cheesecake Bars for our Virtual Tea Party

Flavour-fiend Younger Daughter decided she had to create a new tray bake: she settled on a Gingerbread Cheesecake.

We have been baking brownies & blondies for many years out of Fat Witch Brownies. We modified & combined 2 recipes: Gingerbread Bars & Frozen Cream Cheese Brownies for this spicy, chewy yet creamy bake.

My offering for this Virtual Tea Party, hosted by our hostess with the mostess, Su at zimmerbitch.

Gingerbread layer:

  • 113g butter, softened
  • 40g dark brown sugar
  • 220g molasses
  • 2 large eggs
  • 270g flour
  • 1 1/2 Tbsp ginger powder
  • 2 tsp mixed spice (cinnamon, nutmeg, ground cloves)
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk

Cream cheese layer:

  • 450g cream cheese
  • 30g castor sugar
  • 1 egg
  1. Grease or line a 9×9 inch baking tin. Preheat the oven to 180 degrees Centigrade.
  2. Mix the butter & brown sugar in a bowl until creamy.
  3. Add the molasses and continue to mix.
  4. Beat in eggs, one at a time.
  5. Measure in the flour, ginger, mixed spices, baking soda and mix well.
  6. Add in buttermilk until the batter is well combined.
  7. In another bowl, beat cream cheese and sugar until smooth. Beat the egg in and set aside.
  8. Spread 3/4 of the gingerbread mixture into the baking tin.
  9. Spread the cream cheese layer on top of the gingerbread layer.
  10. Gently spread on the remaining gingerbread mixture on top of the cheese layer.
  11. Dip a rounded knife into the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern of your choice.
  12. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean or with crumbs only, no batter.
  13. Remove from the oven and cool on a rack completely. Refrigerate for at least 1 hour before cutting & serving.

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