Jump to Recipe Print RecipeThe moment the holiday season rolls in, my kitchen transforms into a cozy sanctuary filled with the warm scents of spices and baked delights. These Gingerbread Cheesecake Cookies embody that festive spirit—an irresistible fusion of chewy gingerbread and a luscious, creamy cheesecake filling that takes your taste buds on a delicious holiday adventure. Not only are they quick to whip up, but they also serve as a delightful crowd-pleaser at any festive gathering. Imagine friends and family reaching for just one more, savoring that perfect balance of spicy and sweet. Whether you’re new to cookie making or a seasoned pro, these cookies are sure to add an extra dose of joy to your holiday celebrations. So, why not roll up your sleeves and indulge in creating this holiday classic? What unique twist will you add to your batch? Why are Gingerbread Cheesecake Cookies Special? Unmatched Flavor: The combination of spiced gingerbread and a creamy cheesecake center creates a uniquely festive cookie experience. Quick to Make: In just a few simple steps, you’ll have a treat that’s both impressive and delicious—perfect for holiday gatherings. Crowd-Pleasing Treat: Their delightful flavor and texture make these cookies a sure hit among friends and family, ensuring everyone leaves with smiles. Versatile Options: Feel free to experiment! You can add chocolate chips or even substitute cream cheese with mascarpone for a delicious twist. Try rolling them in crumbs of ginger snap for added crunch! Perfect for Gifting: Pack these cookies in a festive box or include them in holiday gift baskets along with other treats like Gingerbread Men Cookies or Churro Cheesecake Bliss to spread joy this season! Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling • Cream Cheese – Provides a rich and creamy filling; use fully softened cream cheese for optimal mixing. • Granulated Sugar (for filling) – Sweetens the cheesecake and balances the tanginess of the cream cheese; can substitute with powdered sugar for a smoother texture. • Vanilla Extract – Adds depth of flavor to the cheesecake; any quality vanilla extract can be used. For the Spiced Dough • Granulated Sugar (for spiced sugar) – Sweetens and complements the spices; brown sugar can be an alternative for added moisture. • Ground Ginger – Key spice for gingerbread flavor; freshly ground ginger enhances flavor and can be substituted with more ground cinnamon. • Ground Cinnamon – Imparts warmth and sweetness in both the dough and spiced sugar; extra can be added for increased flavor. • Ground Allspice, Nutmeg, Cloves – Contribute to the aromatic spice blend of the cookies; use additional cinnamon or ginger if unavailable. • All-Purpose Flour – Provides structure; ensure it’s spooned and leveled to avoid excess. • Baking Soda & Salt – Baking soda helps the cookies rise; salt enhances flavor—ensure freshness for best results. • Unsalted Butter – Adds richness and moisture; can be replaced with coconut oil for a dairy-free option. • Light Brown Sugar – Contributes moisture and deeper flavor; dark brown sugar can be substituted for a more pronounced molasses flavor. • Egg Yolks – Add moisture and richness to the dough; can substitute with a flax egg for a vegan option. • Unsulphured Molasses – Imparts sweetness and distinctive gingerbread flavor; can use honey or maple syrup for a different profile. For the Coating • Granulated Sugar – Used for coating the cookies; rolling in spiced sugar enhances the festive flavor—essential for the Gingerbread Cheesecake Cookies experience! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Prepare the Cheesecake Filling In a mixing bowl, beat together 8 ounces of softened cream cheese, ⅓ cup of granulated sugar, and 1 teaspoon of vanilla extract using an electric mixer on medium speed. Continue until the mixture is smooth and fluffy, about 2 minutes. Next, use a cookie scoop to portion out 18 teaspoons onto a parchment-lined baking sheet, then place them in the freezer for at least 30 minutes to firm up. Step 2: Mix Dry Ingredients In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground allspice, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, 1 teaspoon of baking soda, and ½ teaspoon of salt. This spice blend will create the ultimate flavor profile for your Gingerbread Cheesecake Cookies. Set this bowl aside while you prepare the wet ingredients. Step 3: Cream Butter and Sugar In a separate bowl, beat together ½ cup of softened unsalted butter and ⅓ cup of light brown sugar until the mixture is light and fluffy, about 3 minutes. Then, add in 2 egg yolks, ¼ cup of unsulphured molasses, and another teaspoon of vanilla extract. Mix on low until well combined, making sure everything is smoothly incorporated before moving on to the next step. Step 4: Combine Mixtures Gradually add the dry ingredient mixture to the wet ingredients in the bowl. Stir gently with a rubber spatula or wooden spoon until just combined; avoid overmixing to ensure soft, chewy cookies. The dough should be thick and slightly sticky, reflecting the signature texture of Gingerbread Cheesecake Cookies. Step 5: Assemble Cookies Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center, then fold the dough around it, sealing the edges tightly. Once shaped, roll each cookie ball in a mixture of granulated sugar and a pinch of cinnamon for a festive finish. Step 6: Bake Arrange the cookie dough balls on the prepared baking sheet, leaving enough space in between to allow for spreading. Bake in the preheated oven for 11-12 minutes, or until the edges are set but the centers are still slightly soft. After removing from the oven, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Storage Tips for Gingerbread Cheesecake Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy. Fridge: If you have any leftovers due to the creamy filling, refrigerate them for up to a week. Make sure they’re sealed to prevent drying out. Freezer: These delightful Gingerbread Cheesecake Cookies can be frozen for up to 2 weeks. Place them in a single layer in an airtight container for best results. Reheating: For a warm treat, microwave the cookies for about 10-15 seconds before serving. This restores their delicious softness and creamy center. What to Serve with Gingerbread Cheesecake Cookies? These delightful cookies can elevate your festive gatherings into a culinary celebration, bringing warmth and cheer to your holiday table. Spiced Hot Chocolate: Comforting and rich, this drink complements the cookie’s flavors beautifully, offering a festive touch to your dessert table. Cranberry Sauce Tart: The tartness of cranberries cuts through the sweetness, providing a refreshing contrast that awakens the taste buds. Eggnog: Creamy and festive, eggnog deserves a prime spot alongside these cookies, enhancing the holiday spirit in every bite. Chai Tea: The warm spices in chai echo the flavors of your cookies, creating a harmonious pairing that infuses your senses with warmth. Almond Biscotti: For an added crunch, serve these alongside your cookies; their nutty taste complements the creamy cheesecake filling perfectly. Pumpkin Pie: A classic holiday dessert, its spiced flavor creates a sweet synergy that ensures every guest leaves with a smile. Warm Apple Cider: Adding a touch of sweetness and spice, this drink is a perfect cozy companion to your batch of cookies. Cheese Platter: Include a selection of creamy cheeses; the richness contrasts the cookie’s texture and creates a balanced taste experience. Chocolate Dipped Pretzels: Their salty crunch offers a delightful twist to your cookie spread, inviting everyone to indulge in the sweet and savory combination. Gingerbread Cheesecake Cookies Variations Feel free to let your creativity shine with these variations for your Gingerbread Cheesecake Cookies! Each option invites a delightful twist that can elevate your holiday baking. Mascarpone Swap: Replace cream cheese with mascarpone for a richer, creamier filling that adds a gourmet flair. It’s equally indulgent and a lovely surprise! Nutty Delight: Stir in chopped walnuts or pecans into the dough for a satisfying crunch that complements the creamy center beautifully. Think of the comforting texture this brings to each bite! Chocolate Chip Surprise: Add a handful of chocolate chips to the dough for a burst of sweetness that pairs harmoniously with spicy gingerbread flavors. This chocolatey twist will have your loved ones reaching for seconds! Spiced Sugar Variation: Instead of regular sugar, roll the cookies in a mixture of brown sugar and cinnamon for a deeper, caramel-like sweetness that enhances the festive feel. Just imagine that warm aroma wafting through your kitchen! Dairy-Free Option: Swap unsalted butter for coconut oil and use a dairy-free cream cheese to make these cookies dairy-free, without sacrificing flavor. They’ll be just as festive and delicious! Ginger Snap Coating: Roll the unbaked cookie balls in crushed ginger snap cookies for a crunchy, spiced exterior that adds depth to the flavor and texture. It’s a fun take on the traditional gingerbread! Heat It Up: Incorporate a pinch of cayenne pepper or finely chopped jalapeños into the dough for a subtle heat that contrasts beautifully with the sweetness. It’s a daring twist that could become a new favorite! Maple Twist: Substitute unsulphured molasses with maple syrup for a different sweet profile; it brings a lovely richness that pairs well with the creaminess of the cheesecake filling. This sweet switch can make the cookies feel even more seasonal! No matter which variations you choose, your kitchen will be filled with the inviting aromas of the holiday season. And while you’re at it, consider pairing these delightful cookies with other treats like Gingerbread Men Cookies or indulging in, perhaps, a luscious Cherry Cheesecake Puppy Chow for an extra dose of festive fun! Expert Tips for Baking Gingerbread Cheesecake Cookies Cheesecake Filling Freezing: Ensure cheesecake balls are thoroughly frozen before adding to the cookie dough to prevent leakage during baking. Precise Measurements Matter: Use a digital scale for accurate ingredient measurements, especially flour, to achieve the perfect texture in your Gingerbread Cheesecake Cookies. Cool Completely: Allow cookies to cool on the baking sheet before transferring to a wire rack. This helps the cheesecake filling to set perfectly. Uniform Shapes: For evenly shaped cookies, consider using a large circular cutter to gently press down on the cookies once they are baked. Mixing Just Right: Avoid overmixing the dough to keep the cookies soft and chewy. Stir just until the dry ingredients are incorporated. Make Ahead Options These Gingerbread Cheesecake Cookies are perfect for meal prep, allowing you to enjoy their delightful flavors with minimal day-of effort! You can prepare the cheesecake filling up to 24 hours in advance; simply mix the cream cheese, sugar, and vanilla, then freeze the portions until firm. Additionally, you can mix the dry ingredients and store them in an airtight container for up to 3 days; this maintains their freshness and aroma. When you’re ready to bake, combine the wet ingredients with the prepped dry mix, assemble the cookies, and bake as directed for that restaurant-quality finish. With these make-ahead tips, you’ll have delicious cookies ready to impress without the last-minute rush! Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese should I use for the filling? I recommend using fully softened cream cheese for optimal mixing. If you’re looking for a smoother texture, you can substitute granulated sugar with powdered sugar for the filling. How should I store Gingerbread Cheesecake Cookies? Store them in an airtight container at room temperature for up to 3 days. If you have any leftovers due to the creamy filling, refrigerate them for up to a week to keep them fresh. Can I freeze these cookies? Absolutely! You can freeze Gingerbread Cheesecake Cookies for up to 2 weeks. To do this, place them in a single layer in an airtight container. When you’re ready to enjoy them, just thaw in the fridge overnight or microwave for about 10-15 seconds for that fresh-out-of-the-oven softness. What do I do if my cookie dough is too sticky to work with? If your dough is too sticky, try refrigerating it for about 30 minutes. This will help firm it up and make it easier to shape into cookie balls. You can also dust your hands with a little flour while forming the cookies! Can I adapt this recipe for special dietary needs? Yes! For a vegan option, simply replace the cream cheese with a dairy-free alternative and use a flax egg instead of egg yolks. You can also replace unsalted butter with coconut oil to keep it dairy-free. If accommodating allergies, always check ingredient labels for potential allergens. What if I want to add extra flavor to my Gingerbread Cheesecake Cookies? Feel free to experiment! Adding chocolate chips or using mascarpone cheese instead of cream cheese can bring a delightful twist to your cookies. You might even roll them in crushed ginger snap cookies for an extra layer of flavor and texture! Gingerbread Cheesecake Cookies for a Merry Holiday Treat Gingerbread Cheesecake Cookies are a delightful fusion of chewy gingerbread and creamy cheesecake, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 18 cookiesCourse: DessertCuisine: AmericanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling8 oz Cream Cheese fully softened⅓ cup Granulated Sugar for filling1 tsp Vanilla ExtractFor the Spiced Dough⅓ cup Granulated Sugar for spiced sugar2 tsp Ground Ginger1 tsp Ground Cinnamon½ tsp Ground Allspice½ tsp Nutmeg¼ tsp Cloves2 cups All-Purpose Flour spooned and leveled1 tsp Baking Soda½ tsp Salt ensure freshness½ cup Unsalted Butter softened¼ cup Light Brown Sugar2 large Egg Yolks¼ cup Unsulphured MolassesFor the Coating½ cup Granulated Sugar for coating Equipment Mixing bowlelectric mixerCookie scoopParchment paperbaking sheet Method Step-by-Step InstructionsPrepare the Cheesecake Filling: In a mixing bowl, beat together 8 ounces of softened cream cheese, ⅓ cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and fluffy, about 2 minutes. Scoop out 18 teaspoons onto a parchment-lined baking sheet and freeze for at least 30 minutes.Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground allspice, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.Cream Butter and Sugar: In a separate bowl, beat ½ cup of softened unsalted butter and ⅓ cup of light brown sugar until light and fluffy, about 3 minutes. Add in 2 egg yolks, ¼ cup of unsulphured molasses, and 1 teaspoon of vanilla extract. Mix on low until well combined.Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid overmixing to ensure soft, chewy cookies.Assemble Cookies: Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough, flatten it, place a cheesecake ball in the center, and fold the dough around it. Roll in a mixture of granulated sugar and a pinch of cinnamon.Bake: Arrange the cookie dough balls on the prepared baking sheet, leaving space between them. Bake for 11-12 minutes, until the edges are set but the centers are slightly soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 70mgPotassium: 60mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg NotesExpert Tips: Freeze cheesecake balls thoroughly before adding to cookie dough to prevent leakage. Use a digital scale for precise measurements. Allow cookies to cool completely for best texture. Tried this recipe?Let us know how it was!
