Dark and Moist Gingerbread With Cheesecake Pockets
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Filling
- 1 egg
- 4 ounces cream cheese
- 1⁄4 cup sugar
- 2 teaspoons lemon juice
- 1⁄2 teaspoon vanilla extract
-
Gingerbread
- 2 cups less 2 tablespoons unbleached all-purpose flour (measure by spooning into cup and leveling)
- 1 generous teaspoon baking soda
- generous 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon fresh ground black pepper
- 6 tablespoons unsalted butter, melted
- 3⁄4 cup dark molasses
- 3⁄4 cup very hot water (190 degrees)
- 1⁄3 cup packed dark brown sugar
- 1 large egg
directions
- Beat together the ingredients for the filling. Set aside.
- Butter and flour an 8-inch square baking pan. Preheat oven to 350°. In a bowl or bag, whisk together the flour, baking soda, salt, and spices.
- In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture. Stir only until thoroughly blended.
- Pour half of the batter into pan. Drop spoonfuls of filling over batter and pour remaining batter over top of filling. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. For a drier consistency, cool 10 minutes, then turn out of pan.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>