Dark and Moist Gingerbread With Cheesecake Pockets

Name: Dark and Moist Gingerbread With Cheesecake Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 4 ounces cream cheese; ¼ cup sugar; 2 teaspoons lemon juice; ½ teaspoon vanilla extract; 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; ¾ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ⅛ teaspoon fresh ground black pepper; 6 tablespoons unsalted butter, melted; ¾ cup dark molasses; ¾ cup very hot water (190 degrees); ⅓ cup packed dark brown sugar; 1 large egg

Servings: persons

1 egg
4 ounces cream cheese
¼ cup sugar
2 teaspoons lemon juice
½ teaspoon vanilla extract
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
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon fresh ground black pepper
6 tablespoons unsalted butter, melted
¾ cup dark molasses
¾ cup very hot water (190 degrees)
⅓ cup packed dark brown sugar
1 large egg

1
Beat together the ingredients for the filling.
2
Set aside.
3
Butter and flour an 8-inch square baking pan.
4
Preheat oven to 350.
5
In a bowl or bag, whisk together the flour, baking soda, salt, and spices.
6
In a mixing bowl, beat together the rest of the ingredients except the egg.
7
When almost frothy, beat in the egg and quickly add the flour mixture.
8
Stir only until thoroughly blended.
9
Pour half of the batter into pan.
10
Drop spoonfuls of filling over batter and pour remaining batter over top of filling.
11
Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean.
12
Cool on a rack in the pan for a moist cake.
13
For a drier consistency, cool 10 minutes, then turn out of pan.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 egg, 4 ounces cream cheese, ¼ cup sugar, 2 teaspoons lemon juice, and more.

Yes, Dark and Moist Gingerbread With Cheesecake Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!