Ingredients

For the gingerbread base:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup molasses
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

For the cheesecake topping:

• 2 blocks cream cheese (8 ounces each), at room temperature
• 1 large egg
• 1 teaspoon vanilla
• 1 can sweetened condensed milk (14 ounces)

Description

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