Gingerbread Chess Bars

• Vegetarian

• Refrigerated

  • 4 Egg, large

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 (14.5 oz box Gingerbread cake and cookie mix
  • 2 cups Powdered sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 8 oz cream cheese
  • 1 cup Butter

Found on melissassouthernstylekitchen.com

Description

Ingredients

• For the crust:
• 1 (14.5) oz box Gingerbread cake and cookie mix
• ½ cup butter, melted
• 1 large egg
• 1 tsp ground cinnamon
• Filling:
• 1 (8 oz) cream cheese, softened
• 2 cups powdered sugar
• ½ cup butter, melted
• 1 tsp pure vanilla extract
• 3 large eggs

Directions

• Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
• In a medium size mixing bowl beat together the gingerbread cake mix, melted butter, egg and cinnamon using a hand mixer. Mix just until fully moistened. Spread evenly on the bottom of the pan.
• In the same bowl, beat together the cream cheese, powdered sugar, melted butter and vanilla. Add the eggs one at a time mixing well after each addition. Pour over the crust.
• Bake for 40-45 minutes until puffed up and the filling still moves when gently shaken.
• Place onto a cooling rack until cooled. Cut into squares and serve. Store chilled.