1. Can I use a different type of sugar for these cookies?

Yes, you can swap brown sugar with coconut sugar or granulated sugar if needed. However, brown sugar helps create the chewy texture typical of gingerbread cookies, so the final result may be slightly different in texture.

2. How can I make sure the cheesecake filling doesn’t leak out during baking?

To prevent the cheesecake filling from leaking, make sure to freeze the cheesecake balls until they’re very firm. When wrapping the dough around the filling, ensure it is completely covered by the gingerbread dough to seal the filling inside.

3. Can I make these cookies ahead of time?

Absolutely! You can prepare the cheesecake filling and freeze it up to a week in advance. The cookie dough can also be made and stored in the fridge for up to 48 hours. Assemble and bake the cookies when you’re ready to enjoy them!

Gingerbread Cheesecake Cookies - A Festive Delight

Description

Gingerbread cheesecake cookies combine the spiced flavor of gingerbread with a creamy cheesecake filling. These cookies are soft, chewy, and make the perfect holiday treat. With a warm blend of cinnamon, nutmeg, and molasses, and a luscious cheesecake center, they are sure to impress your guests this Christmas season.

Ingredients

Scale

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for filling)
1/2 tsp vanilla extract (for filling)
6 tbsp (75 g) granulated white sugar (for spiced sugar)
1/2 tsp ground ginger (for spiced sugar)
1/2 tsp ground cinnamon (for spiced sugar)
1/8 tsp ground allspice (for spiced sugar)
1/8 tsp ground nutmeg (for spiced sugar)
1/8 tsp ground cloves (for spiced sugar)
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

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Instructions

Prepare the cheesecake filling: In a small mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and place them on a parchment-lined baking sheet. Freeze until firm.
Prepare the spiced sugar: In a small bowl, combine granulated white sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
Prepare the gingerbread cookie dough: In a medium bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg yolks, molasses, and vanilla extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Assemble the cookies: Scoop 18 portions of dough (about 2 tablespoons each), flatten them slightly, and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake ball to enclose it, rolling into a ball again. Roll the cookie dough balls in the spiced sugar.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the cookie dough balls on the sheets, spacing them about 2 inches apart.
Bake at 350°F for 11-12 minutes, or until the edges are golden. Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Notes

Be sure to freeze the cheesecake filling thoroughly to prevent leakage during baking.
If you prefer, you can use a stand mixer to cream the butter and sugar together.
The cookies will become slightly flatter as they cool, so don’t worry if they look puffy at first.
For best results, allow the cookies to cool completely before serving to ensure the cheesecake filling firms up.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 18 g
Sodium: 100 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg