Introduction

Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake center for a festive treat. These cookies are coated in a fragrant spiced sugar, making them perfect for holiday gatherings or cozy nights in. Easy to make and irresistibly delicious, they are sure to impress your friends and family.

A two-layer brown cake with a coarse texture sits on a white plate, each layer separated by a thick, smooth, white cream filling. The top layer is covered with a generous dollop of the same white cream, sprinkled lightly with brown powder, likely cinnamon. On the very top, there is a whole star anise as decoration. A light dusting of powdered sugar adds a delicate touch across the cake and plate. The scene is set on a white marbled surface, with a small green pine branch visible at the corner, adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract

For the Spiced Sugar:

6 tbsp (75 g) granulated white sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves

For the Gingerbread Cookies:

2 1/2 cups (313 g) all-purpose flour, spooned and leveled
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla extract
1/3 cup (113 g) unsulphured molasses

Instructions

Step 1: Prepare the cheesecake filling by beating together cold cream cheese, granulated sugar, and vanilla extract in a small bowl until fluffy. Scoop into 18 small portions (about 2 teaspoons each) and freeze until firm.

Step 2: Mix the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl to make the spiced sugar. Set aside.

Step 3: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, ground spices, baking soda, and salt.

Step 4: In a large bowl, cream the softened butter and brown sugar on high speed for about 2 minutes until fluffy. Beat in the egg yolks, molasses, and vanilla extract until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined. Form the dough into 18 balls (about 2 tablespoons each) and flatten slightly.

Step 6: Place a frozen cheesecake portion in the center of each flattened dough ball, then cover and seal the dough around the filling. Roll each ball in the spiced sugar mixture to coat.

Step 7: Arrange the cookies on the prepared baking sheets and bake for 11 to 12 minutes. Remove from the oven and allow to cool completely before serving.

Tips & Variations

Freeze the cheesecake filling thoroughly to prevent leaking during baking and ensure a creamy center.

Chill the dough slightly if it feels too sticky or soft before filling and shaping.

For extra decadence, dip cooled cookies halfway in melted white chocolate and let set.

Use fresh spices for the most vibrant flavor and adjust spice levels to taste.

FAQs

Can I use regular sugar instead of brown sugar in the dough?

While you can substitute granulated sugar, brown sugar adds moisture and a deeper flavor that complements the molasses and spices, so it’s best to use as directed.

How do I prevent the cheesecake filling from leaking out during baking?

Make sure the cheesecake filling is fully frozen before assembling the cookies, and wrap the dough tightly around the filling to seal completely. This keeps the filling intact while baking.