Description

These Gingerbread Cheesecake Cookies combine the warm, festive spices of classic gingerbread cookies with a creamy, tangy cheesecake filling. Coated in a fragrant spiced sugar, these cookies offer a delightful contrast of soft, chewy gingerbread and smooth cheesecake center, making them a perfect holiday treat to impress guests or enjoy as a cozy seasonal snack.

Ingredients

Scale

Cheesecake Filling:

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

Spiced Sugar Coating:

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

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

Prepare Cheesecake Filling: In a small mixing bowl, beat the cold cream cheese with granulated sugar and vanilla extract until fluffy and smooth. Scoop the mixture into 18 small portions of about 2 teaspoons each and freeze until firm, which helps maintain the shape when baking inside the cookies.
Make Spiced Sugar: Combine granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl. Set aside this mixture to coat the cookies later, adding a pleasantly crisp and aromatic exterior.
Prepare Cookie Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda to evenly distribute the spices.
Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and packed light brown sugar on high speed for about 2 minutes until fluffy and lightened in color. Then, add the egg yolks, molasses, and vanilla extract, mixing until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients on low speed to form a dough. Avoid overmixing to maintain a tender texture.
Assemble Cookies: Divide the dough into 18 equal balls (about 2 tablespoons each) and flatten them slightly. Take one frozen cheesecake portion and place it in the center of each flattened dough piece. Carefully cover the cheesecake filling with the dough, sealing it fully and rolling gently into a smooth ball.
Coat and Bake: Roll each dough ball in the prepared spiced sugar mixture, coating evenly, then place them spaced out on the prepared baking sheets. Bake in the preheated oven for 11 to 12 minutes, until edges are set but centers remain slightly soft.
Cool and Serve: Allow cookies to cool completely on the baking sheet before transferring to a wire rack. This cooling period helps the cookies firm up while preserving the creamy cheesecake center.

Notes

Freeze cheesecake filling portions before assembling to prevent melting and leaking while baking.
Measure flour accurately using spoon and level method to avoid dough being too stiff or sticky.
If dough feels sticky during assembly, chill briefly or dust hands with flour.
Remove cookies from oven when they still look slightly underbaked for a soft, chewy texture.
For an extra decadent touch, dip cooled cookies halfway in melted white chocolate and let set.
If cookies spread too much, chill dough before baking and double-check flour measurement.

Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Category: Dessert, Holiday Cookies
Method: Baking
Cuisine: American

Keywords: gingerbread cookies, cheesecake filling, holiday cookies, festive dessert, spiced cookies, Christmas baking, molasses cookies, cream cheese cookies