In the heart of the holiday season, when the air is filled with the sweet scent of cinnamon and laughter dances around the kitchen, there’s nothing quite like the aroma of freshly baked Gingerbread Cheesecake Brownies. Picture this: a tray of these delectable delights emerging from the oven, golden-brown edges peeking out, a tantalizing blend of spices swirling in the air, beckoning with promises of warmth and indulgence.
As the scent wafts through the house, memories of cozy baking sessions with loved ones come flooding back. Mixing bowls clinking, the sound of whisks against the sides, and the joyous chatter of family gathering around the counter, each playing a part in creating these decadent treats. The anticipation builds as the gingerbread-infused batter meets velvety cheesecake swirls, a marriage of rich flavors that promises a symphony for the taste buds.
These brownies boast a harmonious fusion of holiday favorites. Imagine sinking your teeth into a soft, moist brownie base that’s laced with the comforting warmth of gingerbread spices—cinnamon, nutmeg, and cloves swirling together in perfect harmony, reminiscent of crackling fires and joyful evenings. The cheesecake layer, a creamy dream, balances the deep molasses sweetness of the gingerbread, adding a delicate tang that elevates each heavenly bite.
The moment these brownies are set before you, the festive spirit takes hold. The golden-brown hues evoke the cozy hues of a crackling fireplace, inviting you to embrace the season’s warmth. With each forkful, the softness of the brownie yields to the velvety smoothness of the cheesecake, creating a medley of textures that dance across your palate, leaving a symphony of flavors—spicy, sweet, and tangy—all at once.
Their appeal isn’t just in their taste; it’s in the experience they encapsulate. These gingerbread cheesecake brownies are an embodiment of tradition, a reflection of the joyous moments shared in the kitchen during this special time of year. They’re not just a dessert; they’re a celebration of togetherness, a sweet testament to the love and warmth that the holiday season brings.
Served alongside a steaming cup of cocoa or a dollop of freshly whipped cream, these brownies become the centerpiece of seasonal gatherings, eliciting smiles and contented sighs from everyone fortunate enough to indulge. With each bite, they transport you to a place where the holiday spirit is tangible, where moments with family and friends are cherished, and where the simple act of baking becomes a cherished memory to be savored for years to come.
In the heart of the holiday season, when the air is filled with the sweet scent of cinnamon and laughter dances around the kitchen, there’s nothing quite like the aroma of freshly baked Gingerbread Cheesecake Brownies. Picture this: a tray of these delectable delights emerging from the oven, golden-brown edges peeking out, a tantalizing blend of spices swirling in the air, beckoning with promises of warmth and indulgence.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Servings 12
Ingredients
Brownies
- 1 1/2 cups sugar
- 3/4 cups flour
- 2/3 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoons salt
- 2 eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- 1/2 teaspoon vanilla
Cheesecake
- 16 oz cream cheese softened
- 1/2 cup sugar
- 3 tablespoons brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 tablespoon flour
- 1 tbsp molasses
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- mini gingerbread cookies for topping if desired
Instructions
Preheat the oven to 350 degrees and line an 8×8 baking dish with buttered parchment paper.
Make the brownies by combining the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
Whisk together the eggs, oil, water, and vanilla.
Add the dry ingredients to wet and mix until just combined.
Pour the brownie batter into the prepared baking dish. Save 1/4 cup of the brownie batter for topping.
Make the cheesecake in a large bowl by combine 16 oz of softened cream cheese, ½ cup granulated sugar, 2 tablespoons brown sugar, and 1 tablespoon all-purpose flour. Cream together until smooth.
Add the eggs one at a time, mixing well after each addition, and then stir in 1 teaspoon of vanilla extract.
Add half the cheesecake batter into a separate bowl. Add the molasses, cinnamon, ginger, and ground cloves and mix until just combined.
On top of the brownie batter in the prepared dish, add alternating dollops of the vanilla, gingerbread cheesecake, and remaining brownie batter. Swirl to combine.
Bake for 35-45 minutes until a toothpick comes out clean. Top with the mini gingerbread cookies and allow to cool completely at room temperature.
Set in the fridge for 2 hours before slicing. Enjoy!
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