Print

Gingerbread Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

These Gingerbread Cheesecake Cookies combine the spicy warmth of classic gingerbread spices with a creamy cheesecake center, creating a delightful holiday treat. Soft gingerbread cookies envelop a smooth cheesecake filling, chilled before baking to maintain its luscious texture. Rolled in sugar and baked to a perfect puffy, cracked finish, these cookies are perfect for festive gatherings or cozy winter snacking.

Ingredients

Scale

Cheesecake Filling

  • 125 g cream cheese (softened to room temperature)
  • 75 g powdered sugar
  • 1/2 teaspoon vanilla extract

Gingerbread Cookies

  • 250 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 150 g unsalted butter (softened to room temperature)
  • 100 g brown sugar
  • 50 g granulated sugar (for dough)
  • 100 g cooking molasses
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 50 g granulated sugar (for rolling)

Instructions

  1. Prepare the cheesecake filling: Line a plate with parchment paper. In a small mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and creamy. Add powdered sugar and 1/2 teaspoon vanilla extract, and beat on low speed until fully combined and creamy.
  2. Freeze cheesecake dollops: Using a 1-tablespoon cookie scoop or spoon, drop small dollops of the cheesecake mixture onto the lined plate. Freeze for at least 1 hour until firm but not completely solid, allowing easier handling later.
  3. Prepare the gingerbread dry ingredients: In a medium bowl, combine all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  4. Make the butter and sugar mixture: In a large bowl, beat softened butter with an electric hand mixer until creamy. Add brown sugar and the first portion of granulated sugar (50 g). Beat until fluffy and well combined.
  5. Add wet ingredients to butter mixture: Beat in molasses thoroughly, then add the egg and 2 teaspoons vanilla extract. Mix on low speed until combined.
  6. Combine dry and wet ingredients: Gradually add the flour mixture into the butter mixture, mixing on low speed until mostly combined. Finish folding with a spatula to avoid overmixing and ensure even texture.
  7. Form cookie dough balls: Using a 4-tablespoon cookie scoop, portion the dough onto a parchment-lined board or flat surface. Cookies can be placed close together. Chill in the refrigerator for at least 2 hours or overnight until solid.
  8. Preheat oven and prepare coating sugar: Preheat oven to 350°F (175°C). Place the remaining 50 g granulated sugar in a shallow dish for rolling.
  9. Stuff cookies with cheesecake: Working with chilled dough, either flatten each dough ball, place a frozen cheesecake dollop in the center, and carefully wrap the dough around it to seal, or split dough into halves, form two flat rounds, place cheesecake in the center of one round, top with the other, and pinch edges closed to seal.
  10. Roll and place cookies: Roll each stuffed dough ball between your hands to seal and shape, then roll in granulated sugar until evenly coated. Arrange on the parchment-lined baking sheet, spacing about 2 inches apart to allow spreading during baking.
  11. Bake cookies: Bake in the preheated oven for 10-11 minutes or until the edges are set and the surface appears puffy with slight cracks.
  12. Cool the cookies: Allow cookies to cool on the baking sheet for about 5 minutes to set, then transfer to a wire rack to cool completely before serving.

Notes

  • The cheesecake filling should be firm enough to hold shape when frozen, but not completely solid for easier wrapping inside the cookie dough.
  • Chilling the cookie dough is crucial to prevent excessive spreading and helps maintain the cheesecake center intact during baking.
  • Handle the dough gently when wrapping the cheesecake to keep the filling enclosed.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For extra flavor, you can add a pinch of ground black pepper or cardamom to the spice mix for a twist on traditional gingerbread.

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

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