These Gingerbread Cheesecake Cookies are a holiday dream come true! They combine the warm, spicy flavors of gingerbread cookies with a creamy, tangy cheesecake filling, creating a truly unique and delicious treat. I love how these cookies are both festive and fun to make, with a hidden surprise of cheesecake in the center. They’re perfect for Christmas cookie exchanges, holiday parties, or any time you’re craving a taste of the holidays.
Why You’ll Love These Gingerbread Cheesecake Cookies
- Two Desserts in One: Combines the best of gingerbread cookies and cheesecake in a single, delicious bite.
- Warm and Spicy: Packed with ginger, cinnamon, nutmeg, allspice, and cloves, these cookies are bursting with holiday flavor.
- Creamy Cheesecake Center: The hidden cheesecake filling adds a delightful surprise and a creamy, tangy contrast to the spiced cookie.
- Fun to Make: These cookies are a fun and festive baking project.
- Perfect for the Holidays: A great addition to your Christmas cookie platter or any holiday gathering.
Ingredients for Gingerbread Cheesecake Cookies
Here’s what you’ll need to make these festive cookies. The full list with measurements is in the recipe card below.
Cheesecake Filling
- Cream cheese, cold (Dairy)
- Granulated white sugar (Sweetener)
- Vanilla (Flavoring)
Spiced Sugar
- Granulated white sugar (Sweetener)
- Ground ginger (Spice)
- Ground cinnamon (Spice)
- Ground allspice (Spice)
- Ground nutmeg (Spice)
- Ground cloves (Spice)
Gingerbread Cookies
- All-purpose flour, spooned and leveled (Dry Ingredient)
- Ground ginger (Spice)
- Ground cinnamon (Spice)
- Ground nutmeg (Spice)
- Ground allspice (Spice)
- Ground cloves (Spice)
- Salt (Seasoning)
- Baking soda (Leavening Agent)
- Unsalted butter, softened (Fat)
- Light brown sugar, packed (Sweetener)
- Egg yolks, at room temperature (Binder)
- Vanilla (Flavoring)
- Unsulphured molasses (Sweetener/Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Gingerbread Cheesecake Cookies as is, but here are a few ideas for variations:
- Add Chocolate Chips: Stir in some mini chocolate chips to the cookie dough.
- Different Spices: Adjust the spices to your liking. Add more or less of any of the spices, or try adding a pinch of cardamom.
- Cream Cheese Frosting: Top the cooled cookies with a cream cheese frosting for extra decadence.
- Nuts: Add some chopped pecans or walnuts to the cookie dough.
- White Chocolate: Drizzle melted white chocolate over the cooled cookies.
How to Make Gingerbread Cheesecake Cookies
Let me show you how to make these festive and flavorful Gingerbread Cheesecake Cookies:
Make the Cheesecake Filling
- I line a small cookie sheet with parchment paper.
- I add the cream cheese, sugar, and vanilla to a small mixing bowl.
- I mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
- I scoop the cheesecake filling into 18, 2-teaspoon portions onto the baking sheet. (There will be a little bit left over in the bowl.)
- I pop the cheesecake balls into the freezer until they are frozen and very firm.
Make the Spiced Sugar
- I add the sugar and spices to a small bowl.
- I whisk to combine, then set it aside.
Make the Gingerbread Cookies
- I preheat the oven to 350 degrees F (175°C).
- I line two baking sheets with parchment paper.
- In a medium bowl, I whisk together the flour, spices, baking soda, and salt. Then I set aside the flour mixture.
- In a large bowl, I cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. I scrape the sides of the bowl as necessary. (You can also use a stand mixer with a paddle attachment.)
- I add in the egg yolks and vanilla and mix for one minute on medium speed until fluffy.
- I add in the dried pumpkin (instructions in original recipe) and combine on medium speed.
- I add the dry ingredients to the wet ingredients and combine on low speed.
Assemble and Bake
- I scoop the dough into 18 portions with a 2-tablespoon cookie scoop, then roll into balls.
- I slightly flatten out each ball, then place a frozen cheesecake ball in the center.
- Then I close the cheesecake ball in with the cookie dough and roll into a ball again. I make sure the cheesecake is completely covered in cookie dough.
- I roll the cookie dough balls in the spiced sugar. (I keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
- I transfer the cookie dough to the prepared baking sheet.
- I bake 6 cookies at a time for 11-12 minutes.
Cool and Serve
- cool and serve
Tips and Tricks for the BEST Cookies
Here are my secrets for making these cookies truly exceptional:
- Dry the Pumpkin Puree: This is a crucial step! Removing the excess moisture from the pumpkin puree prevents the cookies from being cakey.
- Freeze the Cheesecake Filling: Freezing the cheesecake filling makes it easier to handle and prevents it from melting too quickly during baking.
- Room Temperature Ingredients: Using room temperature butter and egg yolks helps the ingredients emulsify properly.
- Don’t Overbake: The cookies should be slightly underbaked in the center for a soft and chewy texture.
- Use a cookie scoop: helps getting even cookies
How to Serve
These Gingerbread Cheesecake Cookies are perfect for:
- Christmas Cookies: A festive and delicious addition to your Christmas cookie platter.
- Holiday Parties: A unique and impressive treat for holiday gatherings.
- Cookie Exchanges: A fun and flavorful cookie to bring to a cookie exchange.
- Anytime Treat: A delicious cookie to enjoy any time of year.
Make Ahead and Storage
You can make the cookie dough and the cheesecake filling ahead of time and store them separately in the refrigerator. Assemble and bake the cookies just before serving. Baked cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
FAQs about Gingerbread Cheesecake Cookies
- Can I use a different type of cheese for the filling?
- Cream cheese is recommended for its tangy flavor and creamy texture.
- Can I make these without the cheesecake filling?
- Yes, you can omit the cheesecake filling and just make gingerbread cookies.
- Can I freeze these cookies?
- Yes, you can
Enjoy these festive, flavorful, and fun-to-make Gingerbread Cheesecake Cookies! They’re a perfect treat for the holiday season.
Print
Gingerbread Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes18 cookies
- Yield: 18 cookies 1x
- Category: Dessert, Cookies, Holiday
- Cuisine: American
Description
These Gingerbread Cheesecake Cookies are a festive and flavorful treat! Soft and chewy gingerbread cookies are wrapped around a frozen cheesecake center, creating a delightful surprise in every bite. A spiced sugar coating adds extra warmth and sweetness.
Ingredients
Scale
For the Cheesecake Filling:
- 6 ounces (170g) cream cheese, cold
- 3 tablespoons (38g) granulated sugar
- 1/2 teaspoon pure vanilla extract
For the Spiced Sugar:
- 6 tablespoons (75g) granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Gingerbread Cookies:
- 2 1/2 cups (313g) all-purpose flour, spooned and leveled (see notes)
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks, 168g) unsalted butter, softened to room temperature
- 3/4 cup (165g) packed light brown sugar
- 2 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (113g) unsulphured molasses
Instructions
-
Make the Cheesecake Filling:
- Line a small baking sheet or plate with parchment paper.
- In a small bowl, using an electric mixer (hand mixer or stand mixer), beat the cold cream cheese, granulated sugar, and vanilla extract on medium-high speed until smooth, creamy, and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
- Using a teaspoon or a small cookie scoop, scoop out 18 portions (about 2 teaspoons each) of the cheesecake filling. Place them onto the prepared baking sheet.
- Freeze the cheesecake balls until solid and very firm. Keep them in the freezer until you are ready to assemble the cookies.
-
Make the Spiced Sugar:
- In a small bowl, whisk together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves until well combined. Set aside.
-
Make the Gingerbread Cookie Dough:
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer with the paddle attachment), cream together the softened butter and brown sugar on high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
- Add Egg Yolks and Vanilla: Add the room-temperature egg yolks and vanilla extract to the creamed butter and sugar. Beat on medium speed until well combined and fluffy (about 1 minute).
- Add Molasses: Add the molasses and beat on medium speed until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
-
Assemble and Bake the Cookies:
- Scoop Dough: Using a 2-tablespoon cookie scoop (or a spoon), scoop out 18 portions of the gingerbread cookie dough.
- Flatten and Fill: Roll each portion of dough into a ball. Then, flatten the ball into a disc (about 1/4-inch thick).
- Add Cheesecake Filling: Remove the frozen cheesecake balls from the freezer one at a time as you work. Place one frozen cheesecake ball in the center of each flattened cookie dough disc.
- Enclose Filling: Carefully wrap the cookie dough around the frozen cheesecake filling, pinching the edges to seal completely. Ensure the cheesecake is fully enclosed by the dough. Roll the assembled cookie into a ball again.
- Roll in Spiced Sugar: Roll each filled cookie dough ball in the prepared spiced sugar mixture until evenly coated.
- Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie. Bake only 6 cookies per sheet to allow for even spreading and airflow.
- Bake: Bake one sheet at a time for 11-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Cream Cheese: Use cold cream cheese for the filling to help it hold its shape during freezing and baking.
- Pumpkin Puree: Make sure it’s dry.
- Room Temperature Ingredients: Using room-temperature butter and egg yolks helps the ingredients emulsify properly.
- Molasses: Use unsulphured molasses for the best flavor.
- Spiced Sugar: The spiced sugar adds extra flavor and a festive touch to the cookies.
- Freezing Cheesecake: The cheesecake balls must be frozen solid before being enclosed in the cookie dough.
- Baking Sheets: Baking one sheet at a time, with only 6 cookies per sheet, ensures even baking and prevents overcrowding.
- Cooling: Let the cookies cool completely before serving.
- Measuring Flour: For the most accurate results, measure flour by weight. If you don’t have a kitchen scale, use the “spoon and level” method: fluff the flour in the container, spoon it into the measuring cup, and level off the excess with a straight edge. Do not pack the flour.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.