Ingredients
Scale
- 1 cup (2 sticks; 220g) unsalted butter (softened to room temperature)
- 1 cup (200g) light brown sugar (packed)
- 1/2 cup (170g) unsulphured molasses
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour (gluten-free if needed)
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 4 (8-ounce) packages full-fat block cream cheese (softened to room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar (packed)
- 1/2 cup (114g) sour cream (room temperature)
- 6 large eggs (room temperature)
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, cream together softened butter and light brown sugar until fluffy. Mix in molasses, eggs, and vanilla until combined.
- In another bowl, whisk together flour, salt, cinnamon, ginger, and nutmeg. Gradually add to wet ingredients until just combined and spread evenly in the prepared pan.
- Bake for about 20 minutes until set but moist. Let cool slightly.
- For the cheesecake filling, beat softened cream cheese until smooth; gradually mix in sugars, sour cream, eggs one at a time, vanilla extract, lemon juice, and salt until fully incorporated.
- Pour the cheesecake filling over the cooled gingerbread base and bake for an additional 20-25 minutes until edges are set but center is slightly jiggly.
- Allow to cool completely before lifting out and cutting into squares.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 21g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg