Dark and Moist Gingerbread With Cheesecake Pockets

• 1 egg
• 4 ounces cream cheese
• 14 cup sugar
• 2 teaspoons lemon juice
• 12 teaspoon vanilla extract
• 2 cups less 2 tablespoons unbleached all-purpose flour (measure by spooning into cup and leveling)
• 1 generous teaspoon baking soda
• generous 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 34 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 18 teaspoon fresh ground black pepper
• 6 tablespoons unsalted butter, melted
• 34 cup dark molasses
• 34 cup very hot water (190 degrees)
• 13 cup packed dark brown sugar
• 1 large egg

1. Beat together the ingredients for the filling.
2. Set aside.
3. Butter and flour an 8-inch square baking pan.
4. Preheat oven to 350.
5. In a bowl or bag, whisk together the flour, baking soda, salt, and spices.
6. In a mixing bowl, beat together the rest of the ingredients except the egg.
7. When almost frothy, beat in the egg and quickly add the flour mixture.
8. Stir only until thoroughly blended.
9. Pour half of the batter into pan.
10. Drop spoonfuls of filling over batter and pour remaining batter over top of filling.
11. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean.
12. Cool on a rack in the pan for a moist cake.
13. For a drier consistency, cool 10 minutes, then turn out of pan.

egg, cream cheese, sugar, lemon juice, vanilla, flour, generous, generous, ground ginger, ground cinnamon, ground cloves, ground black pepper, unsalted butter, dark molasses, very hot water, brown sugar, egg

Taken from www.food.com/recipe/dark-and-moist-gingerbread-with-cheesecake-pockets-387238 (may not work)