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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies
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★★★★★

4.9 from 23 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake filling for a delightful holiday treat. Soft and chewy gingerbread cookies enclose a frozen cheesecake center, coated with a spiced sugar for an extra burst of flavor and sweetness.

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 the 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. Mix on medium-high speed with an electric mixer until the mixture is fluffy and the sugar dissolves, about 2 minutes.
  2. Portion and Freeze Cheesecake: Scoop the cheesecake mixture into 18 portions, using 2 teaspoons for each, onto the prepared baking sheet. Freeze the cheesecake balls until they are solid and very firm.
  3. Make the Spiced Sugar: In a small bowl, whisk together the granulated sugar and the ground spices (ginger, cinnamon, allspice, nutmeg, cloves). Set aside for coating the cookies.
  4. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set this dry mixture aside.
  6. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and light brown sugar with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
  7. Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until combined and fluffy.
  8. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until fully incorporated.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 balls. Flatten each dough ball slightly, then place a frozen cheesecake ball in the center. Enclose the cheesecake completely by folding the cookie dough around it, rolling again into a smooth ball. Roll each ball in the prepared spiced sugar mixture.
  10. Bake the Cookies: Place the cookies on the prepared baking sheets, about 6 at a time to avoid crowding. Bake for 11-12 minutes at 350°F (175°C) until set but still soft.
  11. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving to enjoy the soft gingerbread with the creamy cheesecake center.

Notes

  • Keep the cheesecake balls frozen until ready to assemble each batch to prevent melting inside the dough.
  • For best results, use room temperature egg yolks for better mixing.
  • Do not overbake; cookies should be soft and slightly chewy.
  • If desired, chill the assembled cookie dough balls in the refrigerator before baking for better shape retention.
  • Store cookies in an airtight container in the refrigerator to maintain cheesecake filling freshness.

Nutrition

Keywords: gingerbread cookies, cheesecake filling, holiday cookies, spiced cookies, gingerbread cheesecake cookies

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