These Gingerbread Cheesecake Brownies might just be the most festive treat to ever come out of my oven. Imagine everything you love about classic gingerbread—the molasses, the cinnamon, the ginger, the deep caramel notes—all swirled together with a luxuriously creamy cheesecake layer. Then tuck all of that into a rich, fudgy brownie base, and you’ve got a dessert that tastes like pure Christmas joy in every single bite.
What I adore about this recipe is how beautifully the flavors balance. The brownies are rich and chocolatey, the gingerbread layer is warm and spiced, and the cheesecake swirl adds a dreamy, tangy sweetness that ties it all together. It’s the kind of dessert that looks impressive on a holiday table yet requires surprisingly simple steps. Whether you’re hosting a party, building a cookie box, or just craving something decadent on a chilly evening, these Gingerbread Cheesecake Brownies deliver all the festive flavors in one irresistible pan. Trust me—you’ll want to make them more than once this season.
Ingredients
- 1 Stick Butter (browned)
- 3oz Semi Sweet Chocolate
- 2 Eggs, 1 Yolk
- Espresso Powder— 1 teaspoon
- Molasses— 1 tablespoon
- Cocoa Powder— 1/2 cup
- Milk Powder— 1 teaspoon
- Cinnamon— 1-1/2 teaspoons
- Nutmeg— 1/4 teaspoons
- Salt— 1 teaspoon
- Flour— 3/4 cup
- Vanilla Extract— 1 tablespoon
Cheesecake Layer
- 8oz Cream Cheese (room temperature)
- 1 Egg
- White Sugar— 1/4 cup
- Gingerbread Spice— 1-1/2 tablespoons
What You’ll Need
- 2 Mixing Bowls
- 8×8 Brownie Pan
How To Make Gingerbread Cheesecake Brownies
- Preheat oven to 350F. In a large mixing bowl whisk together cream cheese, eggs, sugar, and gingerbread spice until smooth then set mixture aside in the fridge.
- Now for the brownie batter. In a separate mixing bowl combine warm brown butter and chocolate. Allow the chocolate to melt, creating a smooth texture.
- Add in the eggs, sugar, molasses and vanilla extract then whisk completely. Now the fold in the flour, milk powder, salt, cocoa powder, espresso powder, cinnamon, and nutmeg.
- Grease an 8×8 brownie pan then spread an even layer of brownie batter reserving about 1/4 of the batter.
- Dollop the cream cheese mixture on top of the brownie batter then dollop remaining brownie batter on top. Swirl to create a marble design.
- Bake for 25 minutes then allow the brownies to cool in the pan for 1-2 hours. Refrigerate brownies to set completely.
Let us know what you thought of these Gingerbread Cheesecake Brownies. Check out some of our other dessert recipes and feel free to check out our digital baking magazines.