Name: Gingerbread Cheesecake Cookies
Prep time: 1 h
Cook time: 13 min
Total time: 1 h 13 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar (for filling); 1/2 teaspoon vanilla extract (for filling); 3/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1/3 cup granulated sugar (for dough); 1/3 cup molasses; 1 large egg yolk; 1 teaspoon vanilla extract (for dough); 2 1/4 cups all-purpose flour; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar (for rolling)

Soft, chewy, and bursting with festive flavor, these Gingerbread Cheesecake Cookies are everything I crave in a holiday treat. Each cookie wraps a creamy cheesecake filling inside a warmly spiced gingerbread dough, then gets a roll in sugar before baking to sweet perfection. They’re just the right balance of spice, sweetness, and holiday cheer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

For the Gingerbread Cookie Dough:

3/4 cup unsalted butter, softened

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup molasses

1 large egg yolk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

For Rolling:

1/4 cup granulated sugar

Directions

I start by making the cheesecake filling: mixing softened cream cheese, sugar, and vanilla until it’s smooth and creamy. I scoop small teaspoons of the filling onto a tray lined with parchment paper and freeze them for at least 30 minutes.

While the filling chills, I cream the butter with both sugars until light and fluffy. Then, I add the molasses, egg yolk, and vanilla, mixing until it all comes together.

In another bowl, I whisk the dry ingredients—flour, spices, baking soda, and salt. I gradually stir the dry mix into the wet until a dough forms, then chill it for 30 minutes.

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

To assemble, I scoop about 2 tablespoons of dough, flatten it in my hand, and place one frozen cheesecake center in the middle. I fold the dough around the filling, roll it into a ball, then coat it in granulated sugar.

I place the dough balls on the prepared baking sheets and bake for 11–13 minutes, just until the edges are set and the tops start to crack.

After baking, I let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Servings and timing

This recipe makes about 16 cookies.

Prep Time: 1 hour (includes chilling)

Bake Time: 13 minutes

Total Time: 1 hour 13 minutes

Calories: Approximately 230 kcal per cookie

Variations

I sometimes add a pinch of orange zest to the dough to give it a citrusy brightness. For a chocolate twist, I’ve also mixed mini chocolate chips into the cheesecake filling—it’s rich and indulgent. If I want a slightly stronger spice profile, I double the ginger or add a bit of cardamom. And for a decorative finish, a drizzle of white chocolate on top after baking adds a festive touch.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cheesecake filling. If I want to enjoy them warm, I just pop one in the microwave for about 10–12 seconds. They also freeze well—both the baked cookies and the raw, filled dough balls. When freezing baked cookies, I let them thaw in the fridge overnight before serving.

FAQs

How do I prevent the cream cheese filling from leaking out?

I make sure the dough completely seals around the cheesecake center before rolling into a ball. Chilling both the filling and dough also helps prevent leakage.

Can I make these cookies ahead of time?

Yes, I often prep the dough and filling a day in advance. I store the dough in the fridge and keep the frozen filling ready to go.

Do I need to chill the dough?

Yes, chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.

Can I use store-bought gingerbread dough?

I recommend using homemade dough for the best flavor and texture, but in a pinch, store-bought dough could work. Just keep in mind it might be softer or sweeter.

Can I make these gluten-free?

I haven’t personally tried it, but swapping in a 1:1 gluten-free flour blend should work. I’d check the texture as I mix, since gluten-free dough can be a bit more delicate.

Conclusion

These Gingerbread Cheesecake Cookies are my go-to for cozy winter baking. They pack all the warmth of the holidays into a soft, chewy bite, with a creamy surprise in the center that keeps everyone coming back for more. Whether I’m gifting them or keeping a stash for myself, they never fail to impress.

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