Bake_from_Scratch_-_September_03_2019

holiday cookies 2019^8

from the editor

GINGERBREAD COOKIE
CHEESECAKE BARS
Makes 12 bars

I’m a fan of an ambitious holiday crossover, and
these Gingerbread Cookie Cheesecake Bars are
just that. An indulgent layer of cheesecake fi lling
is sandwiched between chewy, delicately spiced
gingerbread dough. It’s a simple formula, but when
that molasses-rich gingerbread meets that vanilla-
scented cheesecake, you’ll get fl avor fi reworks.

11⁄2 cups (340 grams) unsalted butter,
softened
11⁄4 cups (250 grams) granulated sugar
3⁄4 cup (165 grams) fi rmly packed dark brown
sugar
1⁄2 cup (170 grams) unsulphured molasses
2 large eggs (100 grams)
4 cups (500 grams) all-purpose fl our
2 teaspoons (4 grams) ground cinnamon
2 teaspoons (4 grams) ground ginger
11⁄2 teaspoons (4.5 grams) kosher salt
1 teaspoon (5 grams) baking powder

1 teaspoon (5 grams) baking soda

1⁄4 teaspoon ground nutmeg

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

3 tablespoons (33 grams) minced candied

ginger

Cheesecake Layer (recipe follows)

1. Preheat oven to 350°F (180°C). Line a
   13x9-inch baking pan with parchment paper,
   letting excess extend over sides of pan.


2. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter and sugars
   at medium speed until fl uff y, 3 to 4 minutes,
   stopping to scrape sides of bowl. Add molasses,
   beating until no streaks remain. Add eggs, one
   at a time, beating well after each addition.


3. In a large bowl, whisk together fl our,
   cinnamon, ground ginger, salt, baking powder,
   baking soda, nutmeg, allspice, and cloves. With
   mixer on low speed, gradually add fl our mixture
   to butter mixture, beating just until combined.
   Beat in candied ginger.


4. Spread 33⁄4 cups (about 1,000 grams) dough
   in prepared pan. Top with Cheesecake Layer.

Crumble remaining dough (about 2 cups [

grams]) on top.

5. Bake 45 to 55 minutes until edges are set,
   center jiggles just slightly, and an instant-read
   thermometer inserted in center registers 175°F
   (79°C) to 180°F (82°C), covering with foil
   after 35 minutes to prevent excess browning,
   if necessary. Let cool completely in pan. Cover
   and refrigerate for at least 4 hours or overnight.
   Using excess parchment as handles, remove
   from pan. Trim edges and cut into 12 bars.

CHEESECAKE LAYER

Makes 3⅓ cups

16 ounces (455 grams) cream cheese,

softened

1 cup (200 grams) granulated sugar

1 tablespoon (8 grams) all-purpose fl our

2 large eggs (100 grams)

1 tablespoon (13 grams) vanilla extract

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat cream cheese at
   medium speed until smooth. Add sugar and
   fl our, and beat until combined, stopping to
   scrape sides of bowl as needed. Add eggs, one
   at a time, beating well after each addition. Beat
   in vanilla. Use immediately.