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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.7 from 96 reviews

These Gingerbread Cheesecake Cookies combine the warm spices of traditional gingerbread with a rich, creamy cheesecake center for an indulgent holiday treat. The cookies are soft, spiced, and beautifully coated in a sweet spiced sugar that perfectly complements the tangy cheesecake filling.

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

  • 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

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until it’s fluffy and the sugar dissolves, about 2 minutes.
  2. Form Cheesecake Balls: Scoop the cheesecake mixture into 18 portions using 2 teaspoons per portion onto the lined baking sheet. Place the tray in the freezer until the cheesecake balls are frozen solid and very firm.
  3. Make Spiced Sugar: In a small bowl, combine the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk together and set aside.
  4. Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
  5. Cream Butter and Sugar: In a large bowl, using an electric hand mixer on high speed, cream the softened unsalted butter with light brown sugar until fluffy, approximately 2 minutes. Scrape down the sides with a rubber spatula as needed.
  6. Add Wet Ingredients: Add egg yolks, molasses, and vanilla extract to the creamed butter mixture. Mix on medium speed for one minute until light and fluffy.
  7. Combine Dry and Wet Ingredients: Gradually add the dry flour-spice mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
  8. Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion the dough into 18 balls. Slightly flatten each dough ball, place a frozen cheesecake ball at the center, then carefully wrap the cookie dough around it, rolling again into a smooth ball ensuring the cheesecake is fully enclosed. Roll each cookie dough ball in the prepared spiced sugar to coat.
  9. Bake the Cookies: Place the cookie dough balls on the prepared baking sheets, spacing them appropriately. Bake 6 cookies at a time in the preheated oven for 11 to 12 minutes, until edges are set but centers remain soft.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Keep cheesecake balls frozen until assembling to prevent melting during handling.
  • Do not overbake the cookies to maintain a soft, gooey center.
  • Store baked cookies in an airtight container in the refrigerator due to the cream cheese filling.
  • Allow cookies to come to room temperature before serving for best texture and flavor.
  • If desired, the cheesecake filling can be flavored by adding a hint of lemon zest or cinnamon.

Keywords: Gingerbread Cheesecake Cookies, Spiced Cookies, Holiday Cookies, Cream Cheese Filled Cookies, Gingerbread Recipe

Find it online: https://thedishspot.com/gingerbread-cheesecake-cookies-recipe/