Why You’ll Love This Recipe
I love how these cookies combine bold holiday flavors with a creamy surprise inside. The gingerbread cookie is perfectly chewy and warmly spiced, while the cheesecake filling melts in your mouth with every bite. They’re festive, beautiful, and surprisingly easy to make once the components are prepped. These always disappear fast, so I usually make a double batch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoons granulated sugar
1/2 teaspoon vanilla
For the Spiced Sugar
6 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Gingerbread Cookies
2 1/2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 egg yolks, at room temperature
1 teaspoon vanilla
1/3 cup unsulphured molasses
Directions
Make the Cheesecake Filling
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I start by mixing the cream cheese, sugar, and vanilla in a small bowl with an electric mixer until it’s smooth and fluffy (about 2 minutes).
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Then I scoop it into 18 small balls (about 2 teaspoons each) and freeze them until firm. This step is key so they don’t melt while baking.
Prepare the Spiced Sugar
3. I whisk all the spiced sugar ingredients together in a small bowl and set it aside for rolling the cookie dough later.
Make the Cookie Dough
4. I preheat the oven to 350°F and line two baking sheets with parchment paper.
5. In a medium bowl, I whisk together the flour, all the spices, baking soda, and salt.
6. In a larger bowl, I cream the butter and brown sugar with an electric mixer on high for about 2 minutes until light and fluffy.
7. I add the egg yolks, molasses, and vanilla, mixing on medium speed for another minute.
8. I reduce the mixer speed to low and slowly add the dry ingredients, mixing until a soft dough forms.
Assemble the Cookies
9. Using a 2-tablespoon cookie scoop, I portion the dough into 18 balls.
10. I flatten each dough ball slightly, place a frozen cheesecake ball in the center, and then wrap the dough around it, sealing it completely.
11. I roll each cookie ball in the spiced sugar until coated.
12. I bake 6 cookies at a time for 11–12 minutes, then let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Servings and timing
Yield: 18 cookies
Prep Time: 1 hour 30 minutes (includes freezing)
Cook Time: 11 minutes
Total Time: 1 hour 41 minutes
Serving Size: 1 cookie
Calories per Serving: ~249 kcal
Variations
When I want to switch it up, I sometimes use maple extract instead of vanilla in the cheesecake filling for a twist. I’ve also added a bit of orange zest to the cookie dough for a citrusy pop. If I’m short on time, I mix the spiced sugar into the dough instead of rolling the cookies in it—less dramatic but still delicious.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to 5 days. I like letting them come to room temperature before serving, or even warming them in the microwave for 5–10 seconds for that gooey center. They also freeze well—both baked and unbaked. I freeze the unbaked stuffed dough balls, then bake straight from frozen with an extra 1–2 minutes added to the bake time.
FAQs
Do I have to freeze the cheesecake filling?
Yes, freezing is important. It keeps the cheesecake center from leaking out or getting absorbed into the cookie while baking.
Can I make these cookies ahead of time?
Absolutely. I often prep the cheesecake centers and dough in advance, then assemble and bake when I’m ready. They store well before or after baking.
What kind of cream cheese should I use?
I always use full-fat block cream cheese for the best texture. Spreadable or whipped cream cheese won’t hold up as well in the center.
Can I make these without molasses?
Molasses is what gives gingerbread its signature deep flavor. If I need a substitute, I use dark corn syrup with a touch of brown sugar, but it’s not quite the same.
How do I keep the cookies from spreading too much?
I make sure the dough is well chilled and that the cheesecake filling stays frozen. If the dough warms up too much while shaping, I pop the cookie balls in the fridge for 10–15 minutes before baking.
Conclusion
These Gingerbread Cheesecake Cookies are the ultimate festive treat—soft, spiced, creamy, and just the right amount of sweet. I love baking these during the holidays, but they’re just as good any time I want to wow with a batch of cookies that’s a little extra special. Once I made them, they quickly became a must-bake in my cookie rotation.
Print
Gingerbread Cheesecake Cookies
- Total Time: 1 hour 41 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These chewy gingerbread cookies are filled with creamy cheesecake and coated in spiced sugar—perfect for holiday baking and gingerbread lovers!
Ingredients
Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract
Spiced Sugar Coating:
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
Gingerbread Cookie Dough:
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 extract
1/3 cup (113 g) unsulphured molasses
Instructions
Make the Cheesecake Filling:
Line a small baking sheet with parchment.
Beat cream cheese, sugar, and vanilla until fluffy (2 minutes).
Scoop into 18 small balls (~2 tsp each), freeze until solid.
Prepare Spiced Sugar:
Mix sugar with all the spices in a bowl. Set aside.
Make the Cookie Dough:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
In a medium bowl, whisk together flour, spices, baking soda, and salt.
In a large bowl, cream butter and brown sugar until light and fluffy (~2 minutes).
Add egg yolks, molasses, and vanilla. Mix until combined.
Gradually add dry ingredients to wet mixture and mix on low until fully combined.
Assemble the Cookies:
Scoop dough into 18 portions (2 tbsp each), flatten slightly.
Place a frozen cheesecake ball in the center and wrap dough around it.
Roll the stuffed dough ball in spiced sugar.
Place 6 cookies per tray.
Bake for 11–12 minutes.
Cool on tray for 10 minutes, then transfer to wire rack.
Notes
Keep cheesecake balls frozen until ready to stuff the cookies.
Store cookies in an airtight container in the fridge for best texture.
Great make-ahead treat for holiday cookie platters or gifts.
Molasses adds depth—use unsulphured for best results.
Don’t overbake—cookies continue to set as they cool.
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Category: Dessert, Christmas Cookies
- Method: Baked
- Cuisine: American
