Soft, spiced gingerbread is filled with a luscious cheesecake swirl for the ultimate twist on gingerbread! This gingerbread cheesecake swirl quick bread is a holiday brunch must.
Preheat oven to 350F. Line a 9 in loaf pan with parchment paper. Set aside.
In a large bowl, beat melted butter, sugar, molasses, eggs, yogurt, milk, and vanilla until smooth. Whisk in flour, baking soda, ginger, cinnamon, cloves, and salt until smooth. Set aside for a moment.
In a medium bowl with a handheld electric mixer, beat cream cheese and sugar together until smooth. Gradually add cream, beating until smooth and creamy.
Scrape half of gingerbread batter into prepared pan. Spread cream cheese swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cream cheese several times. Bake gingerbread at 350F 45-50 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely. Dust top of gingerbread with powdered sugar then slice and enjoy!