Gingerbread Cheesecake Blondies

Every holiday season starts with huge expectations of what Im going to do and how Im going to shop early and or make amazing homemade thoughtful gifts. It is now the 8th and we are still just getting to the tree situation and we have exactly one present bought. Safe to say we are getting off to a rough start. I had pneumonia for the last two weeks and still have no voice but it didn’t stop me from finally getting into the kitchen. When Im sick Im not like others I love junk food and sweets. So I reached for my recipe book and decided to break out an oldie but goodie. Gingerbread Cheesecake Blondies. Yes you read that right. I had developed this recipe a few years ago and decided to bring it back and munch on them while I sulk in bed. Thanks to BH2 for shooting these delicious bars and styling them for the holiday season.

I have a hard time deciding the best part of these bars. I love the chewy gingerbready (yup Im making that word) bar with the rich molasses flavor. The best pumpkin pie spice I have ever tried has the right amount of ginger and spice and everything nice for this recipe is Frontier Co-op. I first stumbled across this in San Francisco Whole Foods but have recently seen it online and more grocery stores. I use this particular spice in all my gingerbread recipes. It needs no added ginger. The next thing you notice is that I don’t add any salt too my flour and baking powder. Thats because I use salted butter almost always. It adds the perfect amount of salt to all my baking. So don’t tell me Im doing it wrong in the comments I have heard it all before. Accept it about me and move on. You can use regular unsalted butter and add 1/2 teaspoon of salt to the flour mixture and call it even. Finally you can admire the cheesecake topping. Now cheesecake is normally the main event but these act a one up on frosting. The nice part of this is that the cheesecake topping hardens a little and makes it easy to stack when packing them up for travel or gifting.

I hope your holiday season is off to a better start than mine. Let me know how you like these bars below in the comments section. Happy Baking!!

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AuthorourbutterhalvesCategoryDessertDifficultyBeginner

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 2 cups Flour
 1.50 tsp Baking Powder
 2 Eggs
 1 tbsp Pumpkin Pie Spice
 0.25 tsp Ground Nutmeg
 0.25 tsp Ground Cinnamon
 0.25 cup Black Strap Molasses
 0.25 cup High Grade Quality Maple Syrup
 2 cups Light Brown Sugar
 1 cup Melted Salted Butter, Cooled
 8 oz Softened Cream Cheese
 1 Egg
 0.50 cup Granulated Sugar
 1 tsp Vanilla Bean Paste

Method:
1

Preheat oven to 350 degrees and line a 8.5" by 11" baking dish with parchment paper.

2

In a medium mixing bowl mix flour, pumpkin pie spice, baking powder, cinnamon, nutmeg.

3

In a large mixing bowl cream together brown sugar, butter, molasses, and maple syrup. Then add one egg at a time. After combined mix in flour mixture till thoroughly combined. No flour should been seen. Spread into baking dish evenly.

4

In a separate bowl whip cream cheese, egg, sugar and vanilla bean paste together. Then spread on top of blondie mixture. Bake for 30 minutes or till slightly browned on top and not giggly.

5

Let cool completely before cutting into squares. Store in a covered container.

Ingredients

Ingredients
 2 cups Flour
 1.50 tsp Baking Powder
 2 Eggs
 1 tbsp Pumpkin Pie Spice
 0.25 tsp Ground Nutmeg
 0.25 tsp Ground Cinnamon
 0.25 cup Black Strap Molasses
 0.25 cup High Grade Quality Maple Syrup
 2 cups Light Brown Sugar
 1 cup Melted Salted Butter, Cooled
 8 oz Softened Cream Cheese
 1 Egg
 0.50 cup Granulated Sugar
 1 tsp Vanilla Bean Paste

Directions

Method:
1

Preheat oven to 350 degrees and line a 8.5" by 11" baking dish with parchment paper.

2

In a medium mixing bowl mix flour, pumpkin pie spice, baking powder, cinnamon, nutmeg.

3

In a large mixing bowl cream together brown sugar, butter, molasses, and maple syrup. Then add one egg at a time. After combined mix in flour mixture till thoroughly combined. No flour should been seen. Spread into baking dish evenly.

4

In a separate bowl whip cream cheese, egg, sugar and vanilla bean paste together. Then spread on top of blondie mixture. Bake for 30 minutes or till slightly browned on top and not giggly.

5

Let cool completely before cutting into squares. Store in a covered container.

Gingerbread Cheesecake Blondies
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4 thoughts on “Gingerbread Cheesecake Blondies

  1. I’m the same way with my holiday expectations every year – there is a gigantic gap between what I hope to get done and what I actually get done! And yet, I’m still adding to my list of things to do, like making these blondies. What a brilliant idea to combine blondies and cheesecake! I hope you are feeling back to normal ASAP, and happy holidays!

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