Introduction

These Gingerbread Cheesecake Cookies combine the warm, spiced flavors of gingerbread with a creamy cheesecake center, creating a delightful holiday treat. Soft and flavorful, they’re perfect for festive gatherings or cozy afternoons with a cup of tea.

A stack of four round brown cookies covered lightly with sugar granules sits at the center with the top cookie having a bite taken out, revealing a thin white cream layer inside; the cookie texture looks soft and slightly cracked. Around the stack, more cookies spread out on a white marbled surface, some flat and some slightly domed, and in the background, there's a blurry gingerbread cookie decorated with white icing and red and green plaid ribbons adding a festive touch. 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
1/2 tsp vanilla extract
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
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: For the cheesecake filling, line a small cookie sheet with parchment paper. In a small mixing 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 the mixture is fluffy and the sugar has dissolved, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 18 portions of 2 teaspoons each onto the prepared baking sheet. Place the sheet in the freezer until the cheesecake balls are frozen and very firm.
Step 3: Prepare the spiced sugar by whisking together 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves in a small bowl. Set aside.
Step 4: Preheat the oven to 350°F (175°C) and 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 nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, salt, and baking soda. Set this dry mixture aside.
Step 5: In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes, scraping down the sides as needed. Mix in the egg yolks, molasses, and vanilla extract on medium speed until combined and fluffy, about 1 minute.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 7: Using a 2 tablespoon scoop, portion out 18 balls of dough. Flatten each slightly and place a frozen cheesecake ball in the center. Encase the cheesecake completely by folding the dough around it and rolling gently into a smooth ball.
Step 8: Roll each dough ball in the prepared spiced sugar to coat. Keep remaining cheesecake balls frozen until ready to assemble each batch.
Step 9: Place 6 cookies on a baking sheet lined with parchment paper and bake for 11-12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 10: Repeat baking with remaining cookies and serve once cooled.

Tips & Variations

For a sharper cheesecake flavor, use full-fat cream cheese and avoid letting it warm too much before mixing.
Try adding a pinch of ground cardamom to the spice mix for a unique aromatic twist.
Freeze cheesecake balls in advance and bake cookies fresh for perfect texture every time.
You can substitute molasses with dark corn syrup if unavailable, but molasses provides the classic gingerbread depth.

Storage

Store cooled 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 2 months. When reheating, warm gently in a low oven to soften the cookie without melting the cheesecake center.

How to Serve

A stack of four soft, round cookies with a light brown color and a sugar-dusted, slightly cracked surface sits on a white marbled background; the top cookie has a bite taken out, revealing a creamy white filling inside, creating two layers – the outer cookie layer and the inner smooth filling layer; around the stack, there are more similar cookies, and a red and green plaid ribbon adds a festive touch, with more blurred decorations in the background; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other spices instead of the traditional gingerbread mix?

Yes, you can customize the spice blend to your liking. Adding cinnamon, nutmeg, cardamom, or cloves in different proportions can create unique flavor profiles while keeping the gingerbread essence.

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

Ensure that the cheesecake balls are fully frozen and completely encased in cookie dough to minimize leakage. Also, avoid overbaking the cookies to keep the filling creamy inside.