Gingerbread Cheesecake Cookies Recipe
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with creamy, rich cheesecake filling. Perfect for the holiday season, these cookies bake to a soft, chewy texture with a luscious cheesecake center that melts in your mouth, making them a festive treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. In a large bowl, beat the softened butter with both sugars until creamy and fluffy. Add the egg, vanilla extract, and molasses, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill in the refrigerator for at least 1 hour.
- Make the cheesecake filling: In a small bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract and continue beating until fully combined and creamy. Set aside.
- Preheat and assemble: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of cookie dough, flatten each slightly, and place on the baking sheet. Make a small indentation or well in the center of each cookie dough portion.
- Fill and bake: Spoon about a teaspoon of the cheesecake filling into the indentation on each cookie dough ball. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly browned but the centers remain soft.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled and enjoy the perfect balance of spicy gingerbread and creamy cheesecake.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can also be frozen before or after baking; thaw completely before serving.
- Adjust gingerbread spice quantities based on your personal preference for spiciness.
Keywords: gingerbread, cheesecake, holiday cookies, Christmas cookies, dessert, soft cookies, spiced cookies
Find it online: https://cookwithyana.com/gingerbread-cheesecake-cookies-recipe/
