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 oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- For the gingerbread layer: Cream together softened butter and light brown sugar, then mix in molasses, eggs, and vanilla. In another bowl, whisk flour with salt and spices; combine with wet ingredients and spread into the pan.
- Bake for about 15 minutes until set but not fully cooked.
- For the cheesecake layer: Beat softened cream cheese with granulated sugar until smooth, adding brown sugar, sour cream, eggs one at a time, vanilla paste, lemon juice, and salt until well combined.
- Pour the cheesecake mixture over the gingerbread base and bake for an additional 25-30 minutes until slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least 4 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (62g)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg