I cannot wait to make a gigantic batch of these gingerbread cream cheese brownies this year for the holidays. You’ll certainly charm dinner guests with these delightful gingerbread cheesecake brownies. Plus, they’ll be asking you for your recipe which will further boost your ego…at least it does mine haha!
Thank you for these amazing tips. I LOVE the food coloring idea!
Ingredients
- 1 pkg Betty crocker gingerbread cookie mix
- 1 stick butter , melted
- 1 Tbs half and half
- 1 large egg
- 1 c walnut or pecans, chopped
- CHEESECAKE FILLING:
- 8 oz cream cheese, softened
- 1 c Domino sugar
- 1 tsp imitation vanilla
- 1 tsp imitation butter extract
- 1 large egg
- 2 Tbsp Argo cornstarch
- FROSTING:
- 2 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1 c powdered sugar
- 1/2 tsp imitation vanilla
- 1-2 Tbsp half and half
Instructions
Preheat oven to 325 degrees. Spray an 8″ square pan (I used a glass one) with Baker’s Joy or any cooking spray with flour. Combine cookie mix, butter, half and half and egg. Mix until well blended. Stir in nuts. Spread 1/2 of cookie dough in bottom of pan and halfway up the side of the pan.
Filling:
Combine cream cheese and sugar; beat until blended. Add vanilla, butter extract, egg, and cornstarch; beat until smooth. Spread mixture over cookie dough. Using a spoon, drop spoonfuls of remaining cookie dough on top of cream cheese mixture. Bake 55-60 minutes or until mixture is set. Remove to wire rack. Cool completely.
Frosting:
Beat cream cheese and butter until blended.
Gradually, mix in powdered sugar. Stir in vanilla and half and half. Frost cookie bars. Cover and store in refrigerator. 9 -12 bars
Note: Betty Crocker Gingerbread Cookie Mix is available in stores during the holiday season.
Variation: Substitute Betty Crocker Pumpkin Spice Cookie Mix.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These little gingerbread cheesecake brownies make the perfect holiday dessert.
Thank you to Rock Recipes for this great photo.
