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Gingerbread Cheesecake Cookies Recipe

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4.1 from 8 reviews

These Gingerbread Cheesecake Cookies combine the spicy warmth of classic gingerbread spices with a rich, creamy cheesecake filling for a delightful holiday treat. Soft gingerbread cookie dough encases individual frozen cheesecake bites, creating a perfect balance of flavors and textures, ideal for festive gatherings or cozy winter indulgence.

Ingredients

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 Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar is fully dissolved, about 2 minutes.
  2. Shape Cheesecake Balls: Scoop the cheesecake mixture into 18 portions of about 2 teaspoons each onto the prepared baking sheet. Place the sheet into the freezer and freeze the cheesecake balls until they are solid and very firm.
  3. Make Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, ground cinnamon, allspice, nutmeg, and cloves. Set this spiced sugar mixture aside for coating the cookies.
  4. Prepare Gingerbread Dough: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt.
  5. Cream Butter and Sugar: In a large bowl, using an electric hand mixer on high speed (or a stand mixer with paddle attachment), cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 minutes. Scrape the bowl sides as needed.
  6. Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until the mixture is fluffy and well combined.
  7. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined into a cookie dough.
  8. Assemble Cookies: Portion the dough into 18 balls using a 2 tablespoon cookie scoop. Flatten each dough ball slightly. Remove frozen cheesecake balls from the freezer as needed. Place one cheesecake ball in the center of each flattened dough portion, then carefully wrap the dough around it, rolling into a smooth ball ensuring the cheesecake is completely encased. Roll each cookie ball in the prepared spiced sugar to coat evenly.
  9. Bake Cookies: Arrange the assembled cookie dough balls on the prepared baking sheets, about 6 at a time to avoid overcrowding. Bake in the preheated oven for 11–12 minutes until the edges are set but the cookies remain soft in the center.
  10. Cool and Serve: Let the cookies cool for 10 minutes on the baking sheet to firm up, then transfer to a wire rack to cool completely before serving.

Notes

  • Keep cheesecake balls frozen until ready to assemble cookies to prevent melting.
  • Scoop and roll cookies carefully to fully encase the cheesecake for best baking results.
  • Store cookies in an airtight container; they keep well refrigerated for up to 5 days.
  • For extra festive flair, dust cooled cookies with powdered sugar before serving.
  • Ensure butter and egg yolks are at room temperature for proper dough consistency.

Find it online: https://bitezly.com/gingerbread-cheesecake-cookies-recipe-3/