Chocolate Gingerbread Cheesecake Bars
Chocolatey gingerbread on the bottom and chocolate chip-studded cheesecake on top. Adapted from Everyday Food's
Chocolate Gingerbread Bars
Oh My Veggies
melted, plus more for pan
unsweetened cocoa powder
pumpkin pie spice
packed dark brown sugar
mini semisweet chocolate chips
Preheat oven to 350 degrees. Grease an 8 inch square baking pan with extra butter.
In a medium bowl, whisk together cocoa, flour, ginger, pumpkin pie spice, and baking soda.
Using a hand mixer on low speed, beat together butter, brown sugar, molasses, 1 egg, and sour cream in a large bowl. Gradually add flour mixture and stir until just combined.
In a small bowl, combine cream cheese, remaining egg, sugar and vanilla. Beat with hand mixer on low speed until mixture is smooth. Fold in chocolate chips.
Pour gingerbread batter into baking pan. Pour cheesecake mixture on top of gingerbread; marble with a butter knife.
Bake until toothpick inserted into center of bars comes clean, about 30-35 minutes. Cool on a wire rack.
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