Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake center for a delightful holiday treat. Perfectly soft on the outside and luscious inside, they’re sure to impress your friends and family.

The image shows a stack of four round, soft-looking brown cookies with a crumbly texture, dusted lightly with sugar. The top cookie has a bite taken out of it, revealing a creamy white filling inside, which looks smooth and soft. Around the stack are more cookies of the same type placed on a white marbled surface, along with a colorful red, green, and yellow striped ribbon adding a festive touch. In the background, some cookies decorated with white icing and small white sugar pearls can be seen out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for cheesecake filling)
1/2 tsp vanilla (for cheesecake filling)
6 tbsp (75 g) granulated white sugar (for spiced sugar)
1/2 tsp ground ginger (for spiced sugar)
1/2 tsp ground cinnamon (for spiced sugar)
1/8 tsp ground allspice (for spiced sugar)
1/8 tsp ground nutmeg (for spiced sugar)
1/8 tsp ground cloves (for spiced sugar)
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
2 1/2 tsp ground ginger (for cookie dough)
2 1/2 tsp ground cinnamon (for cookie dough)
1/2 tsp ground nutmeg (for cookie dough)
1/4 tsp ground allspice (for cookie dough)
1/4 tsp ground cloves (for cookie dough)
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 (for cookie dough)
1/3 cup (113 g) unsulphured molasses

Instructions

Step 1: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla. Beat on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 18 portions, about 2 teaspoons each, and place them on the lined baking sheet. Freeze until very firm.
Step 3: In a small bowl, whisk together 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Set aside this spiced sugar mixture.
Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, salt, and baking soda. Set aside.
Step 5: In a large bowl, cream the softened butter and brown sugar together on high speed until fluffy, about 2 minutes. Scrape down the sides as needed.
Step 6: Add the egg yolks, molasses, and 1 teaspoon vanilla to the butter mixture and beat on medium speed for one minute until well combined and fluffy.
Step 7: Gradually add the dry ingredient mixture to the wet ingredients and combine on low speed until just incorporated.
Step 8: Using a 2-tablespoon scoop, portion the dough into 18 balls. Press each slightly flat, then place a frozen cheesecake ball in the center. Wrap the cookie dough tightly around the cheesecake, rolling it into a smooth ball, ensuring the cheesecake is completely sealed inside.
Step 9: Roll each stuffed dough ball in the prepared spiced sugar.
Step 10: Arrange the cookies on the lined baking sheets, spacing them apart. Bake 6 cookies at a time for 11-12 minutes or until edges are set.
Step 11: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Keep the cheesecake balls frozen until you are ready to assemble each batch of cookies; this helps prevent leaking during baking.
For a festive twist, sprinkle a little coarse sugar on top before baking for extra sparkle and crunch.
You can swap molasses for dark corn syrup if you prefer a milder flavor, though molasses gives the authentic gingerbread taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a warm oven or microwave to soften the cream cheese center before serving.

How to Serve

The image shows a close-up top view of a group of round cinnamon sugar cookies that are golden brown with a slightly cracked surface textured with sugar grains. One cookie near the center has a bite taken out, revealing a soft inside. Scattered between the round cookies are small gingerbread men decorated with white icing, with smiling faces and simple patterns on their arms and legs. A red, green, and gold plaid ribbon weaves through the cookies, adding a festive look alongside a small, shiny, red Christmas ornament ball. The cookies and decorations rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling and freeze the portioned balls in advance. Just keep them frozen until ready to assemble the cookies to maintain their shape during baking.

What if I don’t have all the spices for the gingerbread?

If you’re missing some spices, use a premixed gingerbread spice blend or simply increase the cinnamon and ground ginger for a flavorful substitute. The cookies will still taste delicious!