Helen's Homemade

Gingerbread Cheesecake with a Caramel Drizzle

Ingredients:

Gingerbread layer:

2 ¼ cup flour

2 tsp baking soda

½ tsp salt

1 tsp ginger

1 ½ tsp cinnamon

¼ tsp allspice

¾ tsp cloves

½ cup butter, Softened

¼ cup shortening

½ cup brown sugar

½ cup white sugar

1 egg

1 tsp vanilla

1/3 cup molasses

Cheesecake layer:

2 (8 oz) packages cream cheese

¾ cup white sugar

¼ cup milk

2 eggs

1/3 cup sour cream

1-1/2 tsp vanilla extract

2 Tbsp all-purpose flour

Caramel Drizzle *optional*

1/3 cup butter

¾ cup brown sugar

1 Tbsp water

1/8 tsp salt

1/3 cup evaporated milk

½ Tbsp vanilla extract

Directions:

Gingerbread layer:

Preheat the oven to 350°. Grease a 8inx8in baking dish.

In a small bowl, mix together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. 

In a large bowl use stand or hand mixer, cream together butter, shortening, brown sugar, and white sugar until light brown.  

Slowly add egg, vanilla and molasses. Slowly add flour mixture to butter mixture.

  

 When flour is completely incorporated, spread mixture into baking dish.

Cheesecake layer:

In large bowl, using a stand or hand mixer, beat cream cheese and sugar. 

Slowly beat in milk and eggs. 

 Add sour cream, vanilla and flour and fold in with spatula.  

When smooth and creamy pour into of gingerbread mixture in baking dish.

Put shallow pan filled with water in bottom of oven (this keeps the cheesecake from cracking) Place baking dish in oven and bake for 45-50 mins or until cheesecake is set. Keep in oven for 1 hr with heat off. Remove and let cool for 5 hrs.

Caramel Drizzle:

In medium saucepan on med-low heat, whisk together butter, brown sugar water and salt. 

stirring constantly until lightly boils. Remove from heat and stir in evaporated milk and vanilla.

Drizzle on top of cooled cheesecake. Caramel sauce can be refrigerated for further use.