If you love the warm, spicy flavor of gingerbread and the creamy richness of cheesecake, these Gingerbread Cheesecake Cookies are a holiday must-try. Soft, chewy gingerbread cookies are filled with a luscious cheesecake center, then rolled in spiced sugar for that perfect festive touch. These cookies are an excellent addition to your holiday baking and are sure to impress family and friends with their delicious flavor and eye-catching presentation.
If you enjoyed fall treats like pumpkin cheesecake cookies, this Christmas twist is a natural next step. These cookies capture all the cozy flavors of the season without needing a complicated water bath or springform pan for the filling. They’re surprisingly easy to make, yet they deliver that wow factor every holiday baker dreams of.
For a complete Christmas cookie spread, consider trying these alongside chocolate thumbprint cookies, chewy peanut butter cookies, classic gingerbread cookies, or chocolate peppermint treats.
Why You’ll Fall in Love with These Cookies
Soft and Chewy Texture
The gingerbread cookies are perfectly soft and chewy, offering a delightful contrast to the creamy filling inside. Each bite melts in your mouth, leaving just the right amount of spice lingering on the palate.
Creamy Cheesecake Centers
The cookies hide a rich, smooth cheesecake filling that doesn’t require any complicated baking techniques. Each bite delivers the indulgence of a cheesecake without the need for slicing a full cake.
Festive Flavors
Molasses and warm holiday spices like ginger, cinnamon, nutmeg, cloves, and allspice make these cookies a true Christmas treat. The spiced sugar coating adds an extra layer of festive flavor and a subtle crunch.
Ingredients You’ll Need
For the Cheesecake Filling:
- Cream cheese – the base of your creamy filling
- Granulated sugar – for sweetness and structure
- Vanilla – enhances the flavor
For the Spiced Sugar Coating:
- Granulated sugar – for coating
- Ground ginger, cinnamon, nutmeg, allspice, cloves – blend of warm holiday spices
For the Gingerbread Cookies:
- All-purpose flour – provides the structure
- Ground spices – ginger, cinnamon, nutmeg, allspice, cloves
- Baking soda and salt – leavening and flavor enhancement
- Unsalted butter – softened for creamy texture
- Brown sugar – adds chewiness
- Egg yolks – enrich the dough
- Molasses – key ingredient for classic gingerbread flavor
- Vanilla – enhances all the flavors
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
Begin by combining cream cheese, sugar, and vanilla in a small mixing bowl. Beat with an electric mixer on medium-high until the mixture is smooth and fluffy, about two minutes. Portion the cheesecake mixture into small 2-teaspoon balls on a parchment-lined baking sheet and freeze until firm. Freezing the filling ensures it won’t leak during baking.
Step 2: Make the Spiced Sugar
In a small bowl, combine sugar with ground ginger, cinnamon, nutmeg, allspice, and cloves. Set aside to coat the cookie dough later.
Step 3: Mix Dry Ingredients for the Cookies
Whisk together flour, ground spices, baking soda, and salt in a medium bowl. Set aside.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar on high speed until light and fluffy, around two minutes. Scrape the sides as needed to ensure an even texture.
Step 5: Add Egg Yolks and Molasses
Mix in the egg yolks, molasses, and vanilla on medium speed until the mixture is fully combined and fluffy.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture on low speed until just combined. Overmixing can make the cookies tough, so mix until uniform.
Step 7: Assemble the Cookies
Scoop the dough into 2-tablespoon portions and roll into balls. Flatten each slightly and place a frozen cheesecake ball in the center. Wrap the dough around the cheesecake completely, forming a smooth ball, then roll in the prepared spiced sugar. Place on a parchment-lined baking sheet.
Step 8: Bake
Preheat the oven to 350°F (175°C) and bake six cookies at a time for 11–12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This allows the cheesecake center to firm up and prevents it from running out.
Tips for Perfect Cookies
- Measure Flour Accurately: Avoid scooping flour directly from the bag; use a spoon and level method or a digital scale. One cup of flour weighs about 125 grams.
- Freeze Cheesecake Filling: This prevents any leakage during baking and ensures neat, fully enclosed cookies.
- Cool Completely Before Serving: This helps the filling set and makes the cookies easier to handle.
- Optional: Use a cookie cutter after baking to achieve a perfectly circular shape if desired.
Irresistible Gingerbread Cheesecake Cookies for the Holidays
- Total Time: 1 hr 42 min
Ingredients
For the Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
For the 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
For the 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
1/3 cup (113 g) unsulphured molasses
Instructions
1. Cheesecake Filling:
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Combine cream cheese, sugar, and vanilla in a small bowl. Beat with an electric mixer on medium-high for 2 minutes until fluffy.
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Scoop into 18 portions (2 tsp each) on a parchment-lined sheet. Freeze until firm.
2. Spiced Sugar:
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Mix sugar with spices in a small bowl. Set aside.
3. Gingerbread Dough:
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Whisk flour, spices, baking soda, and salt in a medium bowl.
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In a large bowl, cream butter and brown sugar until fluffy (~2 min).
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Add egg yolks, molasses, and vanilla; beat until combined.
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Slowly add dry ingredients to wet ingredients on low speed.
4. Assemble Cookies:
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Scoop dough into 2-tbsp portions and flatten slightly.
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Place frozen cheesecake ball in center, wrap dough around it, and roll in spiced sugar.
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Place on a parchment-lined baking sheet.
5. Bake:
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Preheat oven to 350°F (175°C). Bake 6 cookies at a time for 11–12 minutes.
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Cool 10 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
- Measuring Flour: Always weigh your flour or use the spoon-and-level method for accurate results.
- Cheesecake Balls: Keep frozen until ready to assemble each batch to prevent leakage.
- Cooling: Allow cookies to cool completely for the best texture and set cheesecake filling.
- Optional: For a perfect circular shape, use a cookie cutter lightly after baking.
- Prep Time: 1 hr 30 min
- Cook Time: 12 min
