Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy, tangy cream cheese filling. Perfectly soft and chewy with a luscious cheesecake center, they are an irresistible holiday treat that’s both festive and comforting.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients for Gingerbread Dough
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Make the cheesecake filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Using a teaspoon measure, scoop small balls (about 1 teaspoon each) of the cheesecake mixture and place them on a baking sheet. Freeze these balls for 30 to 60 minutes to firm them up.
- Prepare the gingerbread dough: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. In a separate large bowl, cream the softened unsalted butter with the dark brown sugar and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing thoroughly. Gradually incorporate the dry ingredients into the wet mixture until a dough forms. Wrap the dough in plastic and chill for 1 hour to make it easier to handle.
- Assemble cookies: Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of the chilled gingerbread dough and flatten it in your palm. Place a frozen cheesecake ball in the center and wrap the dough completely around it, rolling it gently into a smooth ball so the filling is enclosed within the dough.
- Bake the cookies: Line a baking sheet with parchment paper and arrange the prepared cookie balls spaced apart. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow them to cool completely on the baking sheet before serving so the cheesecake filling can set.
Notes
- Freezing the cheesecake filling helps prevent it from melting and leaking out during baking.
- Chilling the gingerbread dough makes it easier to handle and results in better texture.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For an extra festive touch, dust with powdered sugar before serving.
