Jump to Recipe Print RecipeAs I stood in my kitchen, the scent of ginger and cinnamon swirling around me, I felt a wave of nostalgia wash over. These Gingerbread Cheesecake Cookies blend my love for festive baking with a delightful surprise that I can’t resist! Soft gingerbread cookies wrapped around a creamy cheesecake filling make for a heavenly combination that’s perfect for the holidays. The best part? Not only are these cookies quick to whip up, but they also bring everyone together, making them a charming addition to any Christmas gathering. So, whether you’re filling your cookie jars or spreading holiday cheer, these delectable treats will undoubtedly steal the show. Ready to bake some magic? Why Are These Cookies a Must-Bake? Unique Flavor Fusion: The blend of gingerbread and creamy cheesecake creates a one-of-a-kind dessert experience that’s perfect for the holidays. Quick and Easy: Baking these cookies is a breeze, making them ideal when you need a last-minute festive treat. Crowd-Pleasing Delight: You’ll amaze your friends and family as they discover the hidden cheesecake surprise in every bite! Perfect for Sharing: These cookies are not just tasty—they’re perfect for cookies exchanges or holiday parties, guaranteed to be a hit. Nostalgic Aroma: The aroma of spices and sweetness fills your home, making the holiday atmosphere even more magical. Try pairing these with a warm drink and check out my Chocolate Chip Cookies for another delightful treat! Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling • Cream Cheese – 6 oz (170 g), ensures a creamy filling; keep it cold for easy mixing. • Granulated White Sugar – 3 tbsp (approximately 37 g), sweetens the filling; substitute with brown sugar for a richer taste. • Vanilla Extract – 1/2 tsp, enhances flavor; use pure vanilla for the best aroma. For the Cookie Dough • Granulated White Sugar – 6 tbsp (approximately 76 g), adds sweetness; can interchange with light brown sugar for a deeper flavor. • Unsalted Butter – 3/4 cup (168 g), softened, enriches cookies with moisture; can use salted butter but reduce salt in the recipe. • Light Brown Sugar – 3/4 cup (165 g, packed), brings chewiness and sweetness; use light molasses if desired. • Egg Yolks – 2, at room temperature, bind ingredients while adding richness; ensure you don’t replace with whole eggs for the right texture. • Unsulphured Molasses – 1/3 cup (113 g), gives moisture and depth; maple syrup can be a different flavor alternative. For the Dry Ingredients • All-Purpose Flour – 2 1/2 cups (313 g), provides structure; remember to spoon and level your flour for accuracy. • Ground Ginger – 2 1/2 tsp, the hero spice for flavor; fresh ginger can be an alternative with adjusted amounts. • Ground Cinnamon – 2 1/2 tsp, enhances warmth; opt for Ceylon cinnamon for a softer touch. • Ground Nutmeg – 1/2 tsp, adds a warm and nutty flavor; freshly grated nutmeg heightens the taste. • Ground Allspice – 1/4 tsp, complements the spice blend; can replace with a pinch more cinnamon if needed. • Ground Cloves – 1/4 tsp, depth in flavor; can be safely omitted if not available. • Baking Soda – 1 tsp, helps the cookies rise lightly; ensure it’s fresh for optimal results. For the Spiced Sugar Coating • Granulated Sugar – 1/2 cup, for rolling the cookies; adds a sweet finish with a festive spice kick! • Ground Ginger – 1/2 tsp, complements the spiced sugar; the perfect touch to enhance the flavor of these gingerbread cheesecake cookies. • Ground Cinnamon – 1/2 tsp, brings warmth in the coating; enhances the overall festive theme. Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Make the Cheesecake Filling Begin by beating 6 ounces of cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla extract in a mixing bowl until fluffy, which should take about 3 minutes. Once creamy, scoop the mixture into small, even portions and shape them into balls. Place these onto a parchment-lined tray and freeze for at least 1 hour, ensuring they are firm to the touch before using. Step 2: Prepare the Cookie Dough In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, 1/4 teaspoon of ground cloves, 1 teaspoon of baking soda, and a pinch of salt until well combined. In another bowl, cream together 3/4 cup of softened unsalted butter and 3/4 cup of packed light brown sugar until fluffy, approximately 4 minutes. Step 3: Combine Wet and Dry Ingredients Next, beat in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract into the butter-sugar blend until smooth. Gradually add the dry flour mixture to this wet mixture, mixing on low speed until a soft dough forms. You’re aiming for a thick, pliable dough with a warm, spicy aroma, ready to embrace the cheesecake filling. Step 4: Assemble the Cookies Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Scoop out a generous tablespoon of cookie dough and flatten it into a disk. Place a frozen cheesecake ball in the center, fold the dough around it, and roll it into a ball. Repeat until all the dough and cheesecake filling is used, and then roll each ball in a mix of 1/2 cup granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon for an extra festive touch. Step 5: Bake the Cookies Arrange the assembled Gingerbread Cheesecake Cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for 11-12 minutes, until the edges are lightly golden but the centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack, allowing them to finish cooling completely and set their wonderful, creamy filling inside. How to Store and Freeze Gingerbread Cheesecake Cookies Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their freshness and chewy texture. Fridge: For extended freshness, keep the cookies in the refrigerator for up to a week, ensuring they are covered to prevent drying out. Freezer: To preserve them longer, freeze the assembled cookies (before baking) in a single layer on a baking sheet. Once firm, transfer them to an airtight container for up to 2 weeks. Reheating: When ready to enjoy, bake from frozen at 350°F (175°C) for an additional 2-3 minutes, allowing that delicious cheesecake filling to soften and the gingerbread to become fragrant. Make Ahead Options These Gingerbread Cheesecake Cookies are fantastic for adding ease to your holiday baking! You can prepare the cheesecake filling a day in advance by mixing 6 ounces of cream cheese with sugar and vanilla, shaping it into balls, and freezing them solid. The cookie dough can also be made up to 3 days ahead; simply store it tightly wrapped in the refrigerator. When you’re ready to bake, scoop the chilled dough, wrap it around the frozen cheesecake filling, roll in spiced sugar, and pop them in the oven for that freshly baked taste. Following these steps will keep your Gingerbread Cheesecake Cookies just as delicious and festive! What to Serve with Gingerbread Cheesecake Cookies Create a festive spread that will delight your senses and make your holiday gatherings extra special. Hot Cocoa: A rich, creamy cup of hot cocoa perfectly complements the warm spices of the cookies, making each bite feel cozy and indulgent. Eggnog: This classic holiday drink elevates your cookie experience, adding a creamy, spiced element that harmonizes beautifully with gingerbread. Creamy Pumpkin Soup: The creamy texture and subtle spices in pumpkin soup balance the sweetness of the cookies, creating an inviting appetizer for your holiday feast. Churro Ice Cream: The warm gingerbread cookies paired with this cinnamon-sugared ice cream offer a delectable contrast in temperature and an extra layer of sweetness. Spiced Apple Cider: This hot drink, infused with fall spices, enhances the warmth of the cookies, wrapping you in a blanket of holiday cheer. Caramel Pecan Pie: For dessert lovers, this rich pie’s nutty and sweet flavors make a winning pairing that complements the creamy cheesecake surprise within each cookie. Fruity Salad: A fresh, fruity salad brightens your table and adds a refreshing counterpoint to the rich flavors of the cookies. Cheese Platter: A carefully crafted cheese platter with sharp and soft cheeses adds a savory touch, creating a delightful contrast to the sweet gingerbread cookies. Gingerbread Cheesecake Cookies Variations Feel free to personalize these delightful cookies to suit your taste or dietary needs with these fun and simple twists! Dairy-Free: Substitute cream cheese with dairy-free cream cheese and use coconut milk in the cookie dough for a vegan version. Gluten-Free: Use a 1-to-1 gluten-free flour blend for a similar texture while keeping these cookies accessible for everyone. Spice Lovers: Boost the flavor by adding a pinch of cayenne pepper to the cookie dough for a gentle heat that complements the spices beautifully. Nutty Additions: Mix in 1/2 cup of chopped walnuts or pecans into the dough for a delightful crunch that pairs perfectly with the creamy filling. Citrus Twist: Add the zest of one orange or lemon to the dough for a refreshing citrus flavor that brightens the ginger spice profile. Chocolate Variants: Fold in 1/2 cup of dark chocolate chips into the cookie dough for a chocolatey surprise that will excite your taste buds! Minty Fresh: A few drops of peppermint extract in the cheesecake filling create a festive mint chocolate chip flavor without overpowering the ginger. If you’re in the mood for something different, try out these variations alongside a classic recipe, such as a delightful Bake Cheesecake Discover or even Bake Oreo Cheesecake. Expert Tips for Gingerbread Cheesecake Cookies Perfect Cheesecake Balls: Make sure the cheesecake filling is frozen solid before wrapping it in dough to prevent leaks during baking. Spice Balance: Don’t skimp on the spices in both the dough and the spiced sugar coating; they provide the signature gingerbread flavor! Cookie Cooling: Allow the baked cookies to cool completely on the wire rack to ensure the filling sets well without becoming runny. Gentle Mixing: When combining the flour mixture with wet ingredients, mix gently to avoid overworking the dough, which can make cookies tough. Freezing for Later: These Gingerbread Cheesecake Cookies can be frozen before baking; just place them on a tray to freeze, then transfer to a container for later enjoyment! Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese should I use for the cheesecake filling? Absolutely use full-fat cream cheese for the best results! It provides a rich and creamy filling. Ensure it’s cold for easy mixing, but not overly chilled—it should be slightly softened to allow for smooth blending. How should I store my Gingerbread Cheesecake Cookies? Keep the cookies in an airtight container at room temperature for up to 3 days. If you wish to extend their freshness, refrigerate them for up to a week. Just make sure they’re well-covered to avoid drying out! Can Gingerbread Cheesecake Cookies be frozen? If so, how? Yes! To freeze your Gingerbread Cheesecake Cookies, arrange them on a baking sheet in a single layer and freeze until solid. Then, transfer them to an airtight container, where they can be stored for up to 2 weeks. When you’re ready to enjoy them, simply bake straight from the freezer at 350°F (175°C) for an extra 2-3 minutes. What should I do if my cookies spread too much while baking? If your cookies spread excessively, it may be due to the dough being too warm. To prevent this, ensure your cream cheese filling is fully frozen before assembly. Additionally, chill the assembled cookie balls in the freezer for 10-15 minutes before baking to help them hold their shape while cooking. Are there any dietary concerns for these cookies? Great question! These cookies contain gluten, dairy, and eggs, making them unsuitable for those with allergies or intolerances to these ingredients. However, you can experiment with gluten-free flour alternatives and dairy-free cream cheese to accommodate dietary needs. Always check labels for potential allergens! How long can I keep the cheesecake filling before using it? You can store the cheesecake filling for up to 3 days in the refrigerator. Just ensure it’s in an airtight container to maintain its freshness. If you’re preparing ahead, you might want to freeze the filling, but remember to scoop it into portions like mentioned before to ensure it freezes evenly! Gingerbread Cheesecake Cookies That Steal the Holiday Show These Gingerbread Cheesecake Cookies blend soft gingerbread with creamy cheesecake for a delightful holiday treat. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 12 minutes minsFreezing Time 1 hour hrTotal Time 1 hour hr 32 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz Cream Cheese ensures a creamy filling; keep it cold for easy mixing.3 tbsp Granulated White Sugar sweetens the filling; substitute with brown sugar for a richer taste.1/2 tsp Vanilla Extract enhances flavor; use pure vanilla for the best aroma.For the Cookie Dough6 tbsp Granulated White Sugar adds sweetness; can interchange with light brown sugar for a deeper flavor.3/4 cup Unsalted Butter softened, enriches cookies with moisture; can use salted butter but reduce salt in the recipe.3/4 cup Light Brown Sugar packed, brings chewiness and sweetness; use light molasses if desired.2 large Egg Yolks at room temperature, bind ingredients while adding richness; ensure you don’t replace with whole eggs for the right texture.1/3 cup Unsulphured Molasses gives moisture and depth; maple syrup can be a different flavor alternative.For the Dry Ingredients2 1/2 cups All-Purpose Flour provides structure; remember to spoon and level your flour for accuracy.2 1/2 tsp Ground Ginger the hero spice for flavor; fresh ginger can be an alternative with adjusted amounts.2 1/2 tsp Ground Cinnamon enhances warmth; opt for Ceylon cinnamon for a softer touch.1/2 tsp Ground Nutmeg adds a warm and nutty flavor; freshly grated nutmeg heightens the taste.1/4 tsp Ground Allspice complements the spice blend; can replace with a pinch more cinnamon if needed.1/4 tsp Ground Cloves depth in flavor; can be safely omitted if not available.1 tsp Baking Soda helps the cookies rise lightly; ensure it’s fresh for optimal results.For the Spiced Sugar Coating1/2 cup Granulated Sugar for rolling the cookies; adds a sweet finish with a festive spice kick!1/2 tsp Ground Ginger complements the spiced sugar; the perfect touch to enhance the flavor of these gingerbread cheesecake cookies.1/2 tsp Ground Cinnamon brings warmth in the coating; enhances the overall festive theme. Equipment mixing bowlbaking sheetparchment paperWhiskelectric mixer Method Step‑by‑Step Instructions for Gingerbread Cheesecake CookiesBegin by beating 6 ounces of cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla extract in a mixing bowl until fluffy, which should take about 3 minutes. Once creamy, scoop the mixture into small, even portions and shape them into balls. Place these onto a parchment-lined tray and freeze for at least 1 hour, ensuring they are firm to the touch before using.In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, 1/4 teaspoon of ground cloves, 1 teaspoon of baking soda, and a pinch of salt until well combined. In another bowl, cream together 3/4 cup of softened unsalted butter and 3/4 cup of packed light brown sugar until fluffy, approximately 4 minutes.Next, beat in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract into the butter-sugar blend until smooth. Gradually add the dry flour mixture to this wet mixture, mixing on low speed until a soft dough forms. You’re aiming for a thick, pliable dough with a warm, spicy aroma, ready to embrace the cheesecake filling.Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Scoop out a generous tablespoon of cookie dough and flatten it into a disk. Place a frozen cheesecake ball in the center, fold the dough around it, and roll it into a ball. Repeat until all the dough and cheesecake filling is used, and then roll each ball in a mix of 1/2 cup granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon for an extra festive touch.Arrange the assembled Gingerbread Cheesecake Cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for 11-12 minutes, until the edges are lightly golden but the centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack, allowing them to finish cooling completely and set their wonderful, creamy filling inside. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 20mgIron: 1mg NotesAllow the baked cookies to cool completely on the wire rack to ensure the filling sets well without becoming runny. These Gingerbread Cheesecake Cookies can be frozen before baking; just place them on a tray to freeze, then transfer to a container for later enjoyment. Tried this recipe?Let us know how it was!
