Ingredients
1/2 cup butter, softened1/2 cup packed dark brown sugar1 large egg1/4 cup molasses1-1/2 cups all-purpose flour1-1/4 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon ground clovesCHEESECAKE BATTER:1 package (8 ounces) cream cheese, softened1/4 cup plus 1 tablespoon sugar, divided1/2 cup canned pumpkin1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1 large egg
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan.
For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust.
Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar.
Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.
