Chocolate Chip Gingerbread Cheesecake Squares are the ultimate Holiday dessert bar! Soft and chewy gingerbread cookie bars with a cheesecake swirl and chocolate chips!
I remember when I was a wee young thing, my mom used to make these chocolate chip cheesecake squares. I liked them. ALOT. As I got older this combo stuck in my head and so I made these a few falls ago.
Last weekend it snowed for the first time and I thought, goddamn it’s a good day to bake! So I put on my stretchiest drawstring pants and attempted the ‘christmas’ equivalent of this favorite dessert – chocolate chip gingerbread cheesecake squares. And let me tell you – THEY CAME OUT AWFUL. The gingerbread was like too molasses’y or something, and I should have put them in a 9″x13″ pan but I crammed them into an 8″x8″ which meant that the bottom layer of gingerbread and cheesecake were cooked, but the top layer was not. HOT. MESS.
But I felt so strongly about this combination that I persevered. I found this gingerbread cookie mix from Krusteaz and thought to myself that maybe, just maybe, I could call in for some help. And while I’ve never been 100% into the gingerbread/molasses cookie thing, the tides have turned with these guys. SO easy to make and so addicting! This gingerbread cookie mix from Krusteaz is a life saver. New fave christmas dessert is HERE.
- 1 box Krusteaz Gingerbread Cookie mix
- 6 tablespoons of butter, softened but not melted
- 1 egg
- 1 cup mini chocolate chips
- 1 8oz block cream cheese, softened to room temperature
- 1/4 cup sugar
- 1 tablespoon flour
- 1 egg
- 1/2 tsp vanilla
- Preheat oven to 325 degrees F.
- Prepare your gingerbread chocolate chip cookie layer by combining one box of Krusteaz gingerbread cookie mix, butter and egg. Mix until well combined, and then fold in the chocolate chips.
- To prepare your cheesecake layer, whisk together the cream cheese, sugar, flour, egg and vanilla until smooth.
- Spray an 8x8" baking dish with non-stick cooking spray. Spread 3/4 of the gingerbread cookie mix to cover the bottom. Cover the gingerbread cookie layer with the cream cheese layer. Then, place the remaining gingerbread cookie mix on top in dollops.
- Bake for 40-45 minutes until cheesecake layer is no longer jiggly. Let sit for 10-15 minutes before cutting.