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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies: A Cozy Holiday Delight

Delight in Gingerbread Cheesecake Cookies, a warm holiday treat blending chewy gingerbread with a creamy cheesecake center.
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Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 2 hours
Total Time 2 hours 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Substitution: Neufchâtel cheese for a lighter version.
  • 1/3 cup Granulated White Sugar (for filling) No substitute required.
  • 1 teaspoon Vanilla Extract (for filling) Substitution: Almond extract for a different flavor profile.
For the Cookie Dough
  • 1/4 cup Granulated White Sugar (for spiced sugar) No substitute required.
  • 2 teaspoons Ground Ginger Substitution: Fresh ginger can be used for a more intense flavor.
  • 1 teaspoon Ground Cinnamon No substitute required.
  • 1/2 teaspoon Ground Allspice Use a pumpkin pie spice blend as a shortcut if preferred.
  • 1/4 teaspoon Ground Nutmeg Use a pumpkin pie spice blend as a shortcut if preferred.
  • 1/4 teaspoon Ground Cloves Use a pumpkin pie spice blend as a shortcut if preferred.
  • 2 cups All-Purpose Flour Substitution: Gluten-free flour blend for gluten-free cookies.
  • 1/2 teaspoon Salt No substitute required.
  • 1 teaspoon Baking Soda No substitute required.
  • 1/2 cup Unsalted Butter Substitution: Coconut oil for a dairy-free option.
  • 1/2 cup Light Brown Sugar Substitution: Dark brown sugar for a more molasses-like taste.
  • 2 Egg Yolks Avoid using whole eggs for best texture.
  • 1 teaspoon Vanilla Extract (for dough) No substitute required.
  • 1/4 cup Unsulphured Molasses Avoid substitutions; however, dark corn syrup can be a last-minute alternative.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 8 ounces of cream cheese, 1/3 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy, about 2-3 minutes. Scoop tablespoon-sized portions onto a tray and freeze for at least 2 hours.
  2. In a small bowl, whisk together 1/4 cup of granulated sugar, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of allspice, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
  3. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of ground ginger in a large bowl. Cream 1/2 cup of unsalted butter with 1/2 cup of light brown sugar in another bowl until fluffy. Add 2 egg yolks, 1/4 cup of molasses, and 1 teaspoon of vanilla, mixing well.
  4. Preheat your oven to 350°F. Divide the cookie dough into 12 portions. Flatten dough, place a cheesecake filling in the center, wrap dough around it, and roll in spiced sugar.
  5. Place the coated cookie balls on a baking sheet. Bake for 11-12 minutes until edges are firm but centers are soft. Allow cooling on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure the cheesecake filling is thoroughly frozen before use. Use only egg yolks for better texture. Store properly to maintain freshness.

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