Nothing says cozy like the warm spices of gingerbread combined with the creamy richness of cheesecake. This Gingerbread Cheesecake Cookies Recipe brings that perfect fusion into one bite-sized treat that’s both festive and downright irresistible. You’re going to love how the soft cheesecake center melts into the spicy cookie crust.
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Why You'll Love This Recipe
I’m genuinely excited to share this Gingerbread Cheesecake Cookies Recipe because it’s not your everyday cookie. The marriage of those seasonal spices with creamy cheesecake makes it feel special—and every time I make them, they disappear faster than I expect!
- Unique Flavor Fusion: Combining traditional gingerbread spices with a luscious cheesecake filling creates a sophisticated twist on a classic cookie.
- Perfect Texture Contrast: Crispy outside, soft and creamy center – you’ll find it hard to eat just one.
- Festive & Fun to Make: Rolling cheesecake centers into cookie dough feels like a playful kitchen adventure.
- Impresses Every Time: Guests will ask how you made them, and you’ll happily share this little secret.
Ingredients & Why They Work
Every ingredient in this Gingerbread Cheesecake Cookies Recipe plays a part in creating flavor harmony and texture magic. I always recommend fresh spices and full-fat cream cheese to get the best results. Let me walk you through why each one matters:
- Cream Cheese: It’s the creamy heart of the cookie, giving that cheesecake tang and smooth texture.
- Granulated Sugar: Adds sweetness and blends beautifully with spices in the coating and filling.
- Vanilla Extract: A classic flavor enhancer that deepens the overall profile.
- Ground Ginger & Cinnamon: The hallmark spices of gingerbread, warming and aromatic.
- Allspice, Nutmeg, Cloves: These add subtle layers and a complex spice bouquet that elevates the cookie beyond basic flavors.
- All-Purpose Flour: The base that gives structure; spoon and level it to avoid dense cookies.
- Unsalted Butter: Provides richness and tenderness to the cookie dough.
- Light Brown Sugar: Adds moisture and caramel notes for depth.
- Egg Yolks: Bind ingredients and add richness without making the dough too wet.
- Unsulphured Molasses: The true secret of gingerbread flavor—deep, slightly bittersweet, and absolutely essential.
Make It Your Way
While I adore the classic recipe, I’m a fan of playing around with spices and mix-ins depending on the season or mood. Feel free to make this Gingerbread Cheesecake Cookies Recipe truly yours by tweaking the filling or cookie dough flavors.
- Chocolate Chips: I sometimes stir in mini dark chocolate chips for a melty surprise—I recommend folding them into the dough before wrapping the cheesecake balls.
- Vegan Version: Swap cream cheese for a vegan cream cheese alternative and use flax eggs instead of yolks—you’ll still get great flavor and texture.
- Extra Spice Kick: Love heat? Add a pinch of cayenne to the spiced sugar for an unexpected warm zing.
- Orange Zest: For brightness, mixing in a little orange zest into the cheesecake filling can lighten the richness and add a fresh twist.
Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe
Step 1: Whip Up the Cheesecake Filling
I start by chilling my cream cheese—cold is important here. Then I mix it with sugar and vanilla until it’s fluffy and smooth, which takes about 2 minutes with a hand mixer. Using a teaspoon, I portion the filling onto parchment and pop those little balls in the freezer. It’s important to freeze them solid so they hold up when you wrap them in dough later.
Step 2: Mix the Spiced Sugar Coating
While the cheesecake chills, I whisk together the sugar with ginger, cinnamon, allspice, nutmeg, and cloves. This spiced sugar is what gives the cookies their signature festive sparkle and extra layer of flavor when rolled around each ball.
Step 3: Prepare the Gingerbread Cookie Dough
Preheat your oven to 350°F (175°C), then whisk together all your dry spices, flour, baking soda, and salt. Cream the softened butter with brown sugar until fluffy—don’t rush this part, it makes such a difference! Beat in egg yolks, molasses, and vanilla, then gradually add your dry mix until a soft dough forms.
Step 4: Assemble the Cookies
This part feels almost like crafting little edible presents! Using a cookie scoop, I portion the dough, flatten it slightly, then press a frozen cheesecake ball right in the center. I carefully wrap the dough around the cheesecake, sealing it completely, then roll each ball in the spiced sugar. Keeping the cheesecake balls frozen until the last second is key here—it keeps everything neat and the filling from leaking.
Step 5: Bake and Cool
Bake about six cookies per baking sheet at once for 11-12 minutes. When you see the edges set but the centers still soft, pull them out. Let them cool for about 10 minutes on the sheet before transferring to a wire rack—this prevents breakage while the filling firm ups. Trust me, patience here pays off!
Top Tip
From my attempts (and a few mishaps), these tips ensure your Gingerbread Cheesecake Cookies Recipe comes out perfect every time:
- Freeze the Cheesecake Filling Well: I can’t stress this enough—if your filling isn’t firm before wrapping, it might ooze out during baking.
- Don’t Overbake: The cookies should still feel a little soft in the middle when you take them out; they’ll set as they cool.
- Seal Fully: Make sure the dough covers the cheesecake completely with no cracks, so it doesn’t leak delicious filling.
- Use Fresh Spices: Spices lose potency fast; fresh ones will give your cookies the best flavor punch.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
I like to dust these with a bit of powdered sugar for a snowy effect—it adds a delicate sweetness and looks beautiful on a holiday platter. Sometimes, a drizzle of melted white chocolate on top adds a festive touch. Fresh cranberries or a sprig of rosemary nearby make for a charming presentation if you’re hosting.
Side Dishes
This cookie pairs wonderfully with a warming cup of spiced chai or a classic mug of hot cocoa. For a brunch spread, I’ve enjoyed them alongside gingerbread latte or apple cider. They’re truly versatile whether for dessert or a sweet afternoon snack.
Creative Ways to Present
For holiday parties, I like arranging these cookies in a circular wreath shape on a festive platter with sprigs of pine and cranberries tucked between. Another fun idea is stacking them with thin layers of whipped cream or mascarpone for a cookie “cake.” Kids love helping decorate them with edible glitter or colored sugar, adding a personal and festive vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and flavorful, but I recommend enjoying them fresh if possible. If your kitchen is warm, the cheesecake center can soften too much—chilling them briefly before serving helps.
Freezing
I’ve frozen these cookies both before and after baking. For best results, freeze the assembled cookie dough balls on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the time. Baked cookies freeze well wrapped tightly and can be thawed at room temp.
Reheating
To revive chilled or leftover cookies, I warm them gently in a 300°F oven for 5-7 minutes. This softens the cookie edges while keeping the cheesecake center creamy. Microwaving can work in a pinch but watch closely to avoid melting the filling too much.
Frequently Asked Questions:
Yes! To make this Gingerbread Cheesecake Cookies Recipe dairy-free, use a dairy-free cream cheese substitute and a vegan butter alternative. Replace egg yolks with flax or chia eggs for a fully vegan approach. The texture and flavor might vary slightly but will still be delicious.
Freezing the cheesecake filling solid before wrapping it in cookie dough is key to preventing leaks. Also, make sure to seal the dough completely around each cheesecake ball with no cracks. Baking at 350°F and pulling the cookies out when edges are set but centers are slightly soft further helps keep the filling intact.
Absolutely! You can make the cookie dough a day ahead and refrigerate it tightly wrapped. Just freeze the cheesecake balls separately and assemble right before baking. This approach makes the baking day quicker and less stressful.
Stored in an airtight container at room temperature, these cookies stay delicious for 3–4 days. For longer storage, freeze the baked cookies up to 3 months and thaw when ready to eat.
Final Thoughts
This Gingerbread Cheesecake Cookies Recipe holds a special place in my heart because it merges my love for seasonal spices and creamy desserts in one hand-held delight. I really hope you give it a try and enjoy the process as much as I do—it’s one of those recipes that feels like a warm hug on a chilly day. Whether for yourself or to impress guests, these cookies will bring smiles all around.
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cheesecake Cookies combine the warm spices of traditional gingerbread with a creamy cheesecake center, creating a festive and delicious treat perfect for holiday gatherings or cozy winter days.
Ingredients
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
For the Spiced Sugar
- 6 tablespoon granulated white sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Gingerbread Cookies
- 2 ½ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground ginger
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsulphured molasses
Instructions
- Make the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium-high speed to beat until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake mixture into eighteen 2-teaspoon portions onto the prepared baking sheet. Place the cheesecake balls into the freezer until they are frozen and very firm.
- Prepare the Spiced Sugar: In a small bowl, whisk together the granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating the cookies later.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Combine Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until the mixture is fluffy and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour/spice mixture to the wet ingredients on low speed, mixing just until combined to form the cookie dough.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion out 18 dough balls. Flatten each dough ball slightly with your hands, then place one frozen cheesecake ball in the center. Encase the cheesecake completely by folding the cookie dough around it, rolling again into a smooth ball. Roll each dough ball in the prepared spiced sugar, ensuring they are fully coated.
- Bake the Cookies: Transfer six cookies at a time onto the prepared baking sheets. Bake in the preheated oven for 12 minutes until the edges are set but the cookies remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake balls frozen until ready to assemble each batch to prevent melting.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- Do not overbake the cookies; they should remain soft in the center.
- If cream cheese is too soft while mixing, chilling again will help achieve the right texture.
- Parchment paper prevents sticking and makes cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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