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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.8 from 115 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake center for a delightful holiday treat. Soft gingerbread dough wraps around tangy cheesecake filling, baked to perfection for a festive cookie that’s perfect for sharing.

Ingredients

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Cookie Dough

  • 2 ½ cups all-purpose flour
  • ¾ cup brown sugar
  • ½ cup unsalted butter, softened
  • ⅓ cup molasses
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • Optional: Extra sugar for rolling

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the cheesecake filling: In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth. Scoop the mixture into small bite-sized portions and place them on a baking sheet. Freeze the cheesecake balls for 15–20 minutes to firm up.
  2. Cream butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy, which will contribute to the cookie’s tender texture.
  3. Add molasses and egg: Mix the molasses and egg into the creamed butter and sugar until well combined, imparting the characteristic gingerbread flavor.
  4. Combine dry ingredients and chill dough: Whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture and stir until combined. Then chill the dough in the refrigerator to firm up slightly for easier handling.
  5. Wrap dough around cheesecake balls: Remove the cheesecake balls from the freezer. Take a portion of the chilled dough and wrap it around each frozen cheesecake ball, sealing it completely. Roll each wrapped ball into a smooth cookie shape. Optionally, roll the cookies in extra sugar for added texture and sweetness.
  6. Bake the cookies: Place the cookie balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10–12 minutes. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Notes

  • Freezing the cheesecake filling before wrapping helps prevent leakage during baking.
  • Be sure not to overbake; the cookies should remain soft with a slightly crisp edge.
  • Chilling the dough makes it easier to handle and helps maintain shape around the cheesecake center.
  • Store cookies in an airtight container in the refrigerator due to the cream cheese filling to keep them fresh.
  • These cookies can be made a day ahead and stored in the fridge or frozen for longer storage.

Keywords: Gingerbread cookies, cheesecake filled cookies, holiday cookies, festive desserts, molasses cookies

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