Go Back
–+ servings

Gingerbread Cheesecake Brownies Recipe: Irresistible Holiday Treat

2.95 from 37 votes
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 degrees and line an 8x8 baking dish with buttered parchment paper.
  2. Make the brownies by combining the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
  3. Whisk together the eggs, oil, water, and vanilla.
  4. Add the dry ingredients to wet and mix until just combined.
  5. Pour the brownie batter into the prepared baking dish. Save 1/4 cup of the brownie batter for topping.
  6. 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.
  7. Add the eggs one at a time, mixing well after each addition, and then stir in 1 teaspoon of vanilla extract.
  8. Add half the cheesecake batter into a separate bowl. Add the molasses, cinnamon, ginger, and ground cloves and mix until just combined.
  9. 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.
  10. 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.
  11. Set in the fridge for 2 hours before slicing. Enjoy!

Tried this recipe?

Let us know how it was!