I went Christmas shopping on Friday night. By myself. Now, that might not seem strange but I am always with somebody when I’m out. I am either with my kids, Mr, Mom, friends or even the dog. I am almost never alone. So I was all excited when I got to do something totally ALONE. I started by getting a Peppermint Hot Chocolate and then dove into shopping.
I realized I could do whatever I wanted. Anything. Complete adult freedom. I could have ran through the mall screaming Christmas carols or looked at every single eye shadow in Sephora. I answered to no one.
So….. after about 1/2 an hour I realized I was bored. I kept looking around for my kids. I felt sort of lost, all alone. It was just so unfamiliar. I know it makes sense but, it doesn’t all at the same time. I’m so totally normal right? lol
I did accomplish a lot though, I have to say. I only have a few things left to get on my Christmas list and I am officially done. Well, expect for the wrapping, which I totally procrastinate and then I just go crazy and wrap everything.
Wanna know a secret, I have never had anything gingerbread before. I mean, besides the odd stale, crusty gingerbread man that I would take a bite of and then pawn off. I have come to realized that gingerbread is not horrible. They are actually delicious if delivered in the right form.
This, my friends, is the right form. The cheesecake cuts the deep, rich gingerbread cake beautifully. I do have to admit my swirling needs some help, but swirl challenged or not this was really tasty. Make sure you don’t over bake or the cake will be a little dry.
Oh and I am sharing this at Cake FYI’s Holiday Treat Party. Make sure you stop by and check it out.
Gingerbread Cheesecake Bars
Line a 9×13 pan with parchment paper and preheat oven to 350F.
Ok, let’s make the cheesecake portion. Cream together your cream cheese and sugar until smooth.
Then add your egg and ginger. Mix until everything is combined and put it in the fridge until you are reading for swirling.
Now for the gingerbread.
In a large bowl combined flour, baking soda, cinnamon, nutmeg, ginger, black pepper and salt. Set aside.
In your standing mixer cream together butter and brown sugar until uniform and color.
Now add in your molasses and egg and mix just until combined. No over mixing, deal?
With your mixer on low add in all of your dry ingredients. Mix just until the dry ingredients are incorporated.
Scoop our your gingerbread mixture and smooth out evenly. Get your cheesecake mixture out of the fridge and pour on top of your gingerbread.
Now, swirl with a knife until the gingerbread really starts to show though. (a little more than mine).
Bake for 25-30 minutes, until a toothpick comes out just slightly moist. Wait until cooled to cut.