Introduction

Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center for a truly festive treat. These cookies are soft, chewy, and filled with a tangy surprise that will delight holiday guests and family alike.

A close-up image shows a woman's hand holding a cookie with a bite taken out of it, revealing a thick white creamy filling inside. The cookie is golden brown with a slightly cracked, soft texture. In the background, there are several similar whole cookies stacked together on a white marbled surface. The lighting is warm and soft, highlighting the creamy filling and the cookie’s textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cheesecake Filling:

6 oz (170g) cream cheese, cold
3 tbsp (38g) granulated sugar
½ tsp vanilla extract

For the Spiced Sugar Coating:

6 tbsp (75g) granulated sugar
½ tsp ground ginger
½ tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground nutmeg
⅛ tsp ground cloves

For the Gingerbread Cookie Dough:

2 ½ cups (313g) all-purpose flour
2 ½ tsp ground ginger
2 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
½ tsp baking soda
½ tsp salt
¾ cup (168g) unsalted butter, softened
¾ cup (165g) light brown sugar, packed
2 egg yolks, room temperature
1 tsp vanilla extract
⅓ cup (113g) unsulfured molasses

Instructions

Step 1: Make the cheesecake filling by beating the cold cream cheese, sugar, and vanilla together in a small bowl until smooth and fluffy, about 2 minutes. Scoop into 18 small balls (approximately 2 teaspoons each) and freeze until very firm.
Step 2: In another small bowl, mix the granulated sugar with all the spices (ginger, cinnamon, allspice, nutmeg, cloves) to make the spiced sugar coating. Set aside.
Step 3: Whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt in a medium bowl.
Step 4: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg yolks, molasses, and vanilla extract, and mix until creamy.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 6: Divide the dough into 18 equal portions (about 2 tablespoons each). Flatten each piece slightly, place a frozen cheesecake ball in the center, and carefully wrap the dough around it, rolling into a sealed ball.
Step 7: Roll each stuffed dough ball in the prepared spiced sugar coating until evenly covered.
Step 8: Arrange the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use full-fat cream cheese for the creamiest and most flavorful filling.
Chilling the cheesecake filling balls until firm is key to prevent the filling from melting out during baking.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Try adding a pinch of ground cardamom or orange zest to the spiced sugar for a unique twist on the classic flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving for the best texture. You can also freeze the baked cookies for up to 2 months; thaw overnight in the fridge and warm slightly before eating.

How to Serve

A close-up image showing a woman's hand holding a small cookie with a creamy white filling inside. The cookie is golden brown with a soft texture visible around the bite mark, revealing one layer of cookie on top, a thick creamy white middle layer, and another cookie layer at the bottom. Several whole cookies with similar golden brown color and slightly cracked surfaces are piled up in the background. The scene is set on a white marbled surface, creating a clean and bright setting. 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 balls and freeze them for up to one week before assembling the cookies. This helps speed up the baking process when you’re ready.

How do I prevent the cream cheese from leaking out during baking?

Freezing the cream cheese filling until very firm and properly sealing the dough around it are essential steps. Make sure the dough completely encloses the filling with no gaps to prevent leakage.