8-ounce package cream cheese, softened
1 cup granulated sugar
1/3 cup all-purpose flour
3 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
2 large eggs
3/4 cup milk
3/4 cup vegetable oil
1/2 cup molasses
Powdered sugar, for dusting over finished cake
Preheat the oven to 350°F. Butter (or spray with a nonstick baking spray) and flour a bundt pan.
To make the filling, beat together the softened cream cheese, sugar, flour, and egg, until well combined. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and ginger.
In a medium bowl, beat together the eggs, milk, oil, and molasses until well combined. Whisk into larger bowl with flour mixture until just combined and no clumps of flour remain.
Pour 1/3 of the cake mixture into the bundt pan, using the a rubber spatula to evenly spray to edges.
Using an ice cream scoop, scoop cheesecake mixture on top of the gingerbead mixture, being careful to keep it in the center and not spread it to the edges. You want it to be a surprise baked inside your cake!
Pour the rest of the gingerbread mixture over the cheesecake, again using a spatula to gently and evenly spread it.
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool for 15 minutes. Place wire rack on top of bundt pan and inverse to remove cake. Allow to cool completely.
Dust with powdered sugar before serving.