Description
These Gingerbread Cheesecake Cookies combine the rich, creamy texture of cheesecake with the warm, spicy flavors of classic gingerbread. Featuring a soft gingerbread cookie exterior enveloping a sweet cheesecake filling, these festive treats are perfect for holiday celebrations or cozy gatherings.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Spiced Sugar
- 6 tbsp 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 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 unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 1/3 cup unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the parchment. Freeze until very firm.
- Make Spiced Sugar: In a small bowl, whisk together the granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- Preheat Oven and Prepare Cookie Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and packed light brown sugar until fluffy, about 2 minutes. Scrape down the bowl as needed.
- Add Egg Yolks and Flavors: Add the egg yolks, molasses, and vanilla extract to the butter mixture. Mix on medium speed for one minute until fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
- Assemble Cookies: Using a 2 tablespoon cookie scoop, portion the dough into 18 equal balls. Slightly flatten each ball, place a frozen cheesecake ball in the center, then fold the dough around the filling, rolling again into a smooth ball making sure the cheesecake is fully enclosed. Roll the cookie dough balls in the prepared spiced sugar.
- Bake Cookies: Place 6 cookies at a time on the prepared baking sheets and bake in the preheated oven for 12 minutes until set.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting.
- For softer cookies, slightly underbake and allow to finish setting on the baking sheet.
- Store cookies in an airtight container in the refrigerator to keep cheesecake filling fresh.
- Molasses gives characteristic gingerbread flavor; use unsulphured for best taste.
- You can prepare cheesecake filling and spiced sugar in advance to save time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
