Jump to Recipe Print RecipeThe aroma of gingerbread wafts through the air as the first hints of winter approach, igniting the festive spirit in my kitchen. I can’t resist the urge to bake these Gingerbread Cheesecake Cookies—a perfect blend of chewy, spiced gingerbread dough encasing a lush, creamy cheesecake filling. Not only do these cookies make a delightful treat, they also simplify holiday baking with their straightforward approach, avoiding any complicated techniques. With their cozy, spiced sugar coating and irresistible flavors, these cookies are sure to be a crowd-pleaser at your next holiday gathering. Plus, they can be whipped up in a snap, perfect for those of us navigating the busy holiday season. Are you ready to indulge in this delightful holiday treat? Let’s dive into the recipe! Why Gingerbread Cheesecake Cookies Are Amazing? Unforgettable flavors: These cookies capture the essence of the holiday season, combining rich gingerbread spices with a luscious cheesecake center. Baking made simple: With no complicated techniques needed, you can easily whip up a batch of these Gingerbread Cheesecake Cookies in no time. Crowd-pleaser: Their unique taste and delightful presentation are sure to impress friends and family at your holiday gatherings! Versatile options: Feel free to experiment with different fillings or make a nut-free version to cater to various dietary needs. Check out my recipe for Gingerbread Men Cookies for another festive treat. Perfect for gifting: Wrapped up nicely, they make thoughtful homemade gifts for neighbors, friends, or as party favors! Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling Cream Cheese – Helps create a creamy filling; make sure it’s cold for easier mixing. Granulated Sugar – Adds sweetness; brown sugar can give a richer flavor profile. Vanilla Extract – Enhances the filling’s flavor; use pure vanilla for the best taste. For the Cookie Dough All-Purpose Flour – Provides structure to the cookies; spoon and level to avoid excess flour. Ground Ginger – The key flavor component for that classic gingerbread taste; adjust based on your spice preference. Ground Cinnamon – Adds warmth and traditional gingerbread flavor; feel free to increase for extra spice. Nutmeg, Allspice, Cloves – Enhance the cookie’s flavor; can be omitted if you prefer simpler spices. Salt – Balances sweetness; skip if using salted butter. Baking Soda – Helps the cookies rise; ensure it’s fresh for best results. Unsalted Butter – Provides richness; soften it to room temperature for easy creaming. Light Brown Sugar – Works with butter for a chewy texture; dark brown sugar can be used for a deeper flavor. Egg Yolks – Add richness and help bind the dough; ensure they’re at room temperature. Unsulphured Molasses – Key to the gingerbread flavor; contributes moisture and should be avoided in blackstrap form for less bitterness. For the Spiced Sugar Coating Granulated Sugar – Sweetens the exterior of the cookies; cinnamon can be added for extra flavor. These Gingerbread Cheesecake Cookies are unique, capturing the warmth of the holidays with every bite! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Prepare Cheesecake Filling In a mixing bowl, blend cold cream cheese with granulated sugar and vanilla extract until fluffy, about 2-3 minutes. Once smooth, use a cookie scoop to portion the mixture into 18 balls and place them on a parchment-lined tray. Freeze these cheesecake balls for at least 1 hour, or until they are firm to the touch, ensuring they won’t leak during baking. Step 2: Mix Dry Ingredients In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves. Mix thoroughly until combined, as this dry blend will provide the spice and texture needed for your Gingerbread Cheesecake Cookies. Set aside to let the flavors meld while you prepare the wet ingredients. Step 3: Cream Butter and Sugar In a large mixing bowl, beat the softened unsalted butter and light brown sugar together until light and fluffy, which should take about 3-5 minutes. Add in the room-temperature egg yolks, unsulphured molasses, and additional vanilla extract, mixing until just combined. This will create a rich, flavorful base for your cookies. Step 4: Combine Mixtures Gradually add the prepared dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want a soft, slightly sticky dough consistency. Once incorporated, it’s time to form your cookies, allowing the warm spices to permeate through the dough. Step 5: Shape Cookies Take generous scoops of the dough and flatten each portion slightly in your hand. Place a frozen cheesecake ball in the center and wrap the dough around it, rolling gently to seal. Roll the filled dough ball in a spiced sugar mixture of granulated sugar and a sprinkle of cinnamon, ensuring an even coating for that festive touch. Step 6: Bake Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie balls on the baking sheet, spaced evenly apart. Bake for 11-12 minutes until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely, allowing the filling to firm up. Storage Tips for Gingerbread Cheesecake Cookies Room Temperature: These cookies can be stored at room temperature for up to 3 days in an airtight container to maintain their chewy texture. Fridge: If you’d like to extend their freshness, refrigerate the cookies for up to a week, but be sure to use a tightly sealed container to prevent drying out. Freezer: For longer storage, freeze the cookies for up to 2 weeks. Place them in a single layer in a freezer-safe bag or container and rewarm slightly before serving. Reheating: To enjoy them warm, reheat the frozen cookies in the microwave for about 15-30 seconds or until just warm. This will help restore the creamy filling of your delicious Gingerbread Cheesecake Cookies. Make Ahead Options These Gingerbread Cheesecake Cookies are ideal for make-ahead preparations, saving you precious time during the busy holiday season! You can prepare the cheesecake filling up to 24 hours in advance; simply mix the cream cheese, sugar, and vanilla, then freeze the portions so they are ready to go. Additionally, you can make the cookie dough up to 3 days in advance; after mixing, wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, simply shape the cookies around the frozen filling and roll them in spiced sugar before baking. This way, you can enjoy fresh-from-the-oven cookies while keeping the process easy and stress-free! Expert Tips for Gingerbread Cheesecake Cookies Measure Flour Correctly: Use the spoon and level method for accurate flour measurement. Packing flour can lead to drier cookies, affecting the texture. Chill Cheesecake Filling: Ensure cheesecake balls are firm by freezing them properly. This minimizes leakage during baking, resulting in perfect Gingerbread Cheesecake Cookies. Use Room Temperature Ingredients: For the best flavor and texture, let butter and egg yolks come to room temperature before mixing. This creates a smooth, well-incorporated dough. Monitor Baking Time: Do not overbake! Remove the cookies from the oven when the edges are set but the centers remain soft to maintain a chewy texture. Cool Before Serving: Allow cookies to cool completely on the wire rack after baking, as this helps the filling set and enhances the overall experience. Gingerbread Cheesecake Cookies Variations Feel free to explore these delightful twists on the classic gingerbread cheesecake cookies, making them perfectly suited to your taste buds. Nut-Free: Simply omit any nuts or replace nut-based ingredients with seeds like sunflower or pumpkin for a safe alternative. Flavorful Swaps: Instead of traditional cream cheese, try using mascarpone or even flavored cream cheese to add a twist. Vegan Option: Substitute cream cheese with a plant-based version and replace the egg yolks with a flaxseed mixture for a vegan-friendly treat. Spicy Heat: Add a pinch of cayenne or chili powder to the dough for a surprising kick that tantalizes your palate. Lower Sugar Version: Reduce sugar in the cream cheese mixture by half to lighten things up while retaining the rich creaminess. Chocolate Drizzle: After baking, drizzle melted dark or white chocolate on top of the cooled cookies for an extravagant finishing touch. This will add a lovely sweetness that pairs beautifully with spiced flavors. Alternative Fillings: Swap out the cheesecake filling for peppermint or chocolate cream for exciting variations that stand out on your holiday cookie platter. If you’re looking for more festive ideas, why not check out my recipe for Cherry Cheesecake Puppy or get inspired by Caramelized Banana Cheesecake. Happy baking! What to Serve with Gingerbread Cheesecake Cookies The cozy aromas of gingerbread and warm spices make for an inviting holiday gathering, perfect for pairing with comforting treats and drinks. Spiced Hot Cocoa: A rich, creamy drink that echoes the flavors of the cookies, enhancing the festive experience. Whipped Cream: Light and fluffy, it adds a delightful contrast to the chewy texture of the cookies and a sweet touch. Crushed Peppermint Candy: Sprinkled on top or served on the side, the minty crunch adds a refreshing burst of flavor. Vanilla Ice Cream: Creamy and cool, it balances the warmth of the gingerbread cookie, making each bite irresistible. Creamy vanilla ice cream is a classic. Serve it alongside these gingerbread cheesecake cookies to elevate your dessert experience. Decaf Coffee: The smooth, mellow flavors of decaf coffee harmonize beautifully with the spices in the cookies, perfect for late-night indulgence. Caramel Drizzle: A touch of sweet, sticky caramel enhances the cookies’ flavor while adding an indulgent touch. Fruit Compote: A tangy berry compote can cut through the richness, providing a refreshing counterbalance. Christmas Fruitcake: Pair these cookies with a slice of traditional fruitcake for a nostalgic taste of the holidays. Eggnog: A creamy, spiced seasonal classic that warms the heart and pairs beautifully with the festive flavors of the cookies. Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese should I use for the cheesecake filling? Absolutely! For the best results, use full-fat cream cheese as it provides a creamier texture and better flavor. Make sure it’s cold for easier mixing. You can substitute with mascarpone for a different, richer flavor profile if you prefer. How should I store leftover Gingerbread Cheesecake Cookies? You can store these delicious cookies at room temperature in an airtight container for up to 3 days. However, if you want to keep them fresh for longer, refrigeration extends their life to about a week. Just ensure they’re in a tightly sealed container to prevent them from drying out. Can I freeze these cookies, and if so, how? Very! For freezing, place the cookies in a single layer in a freezer-safe bag or container to avoid sticking. They can be frozen for up to 2 weeks. When you’re ready to enjoy them, simply reheat in the microwave for about 15-30 seconds or until warm, which helps restore that creamy filling! What if my cheesecake filling leaks during baking? To prevent leaks, ensure that your cheesecake balls are fully frozen before wrapping them in dough. If they do leak, don’t worry—just keep an eye on the baking process. If the edges turn golden and the centers have a slight jiggle, that’s okay! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Are these cookies safe for people with nut allergies? Yes! The Gingerbread Cheesecake Cookies can easily be made nut-free by omitting any nut-based ingredients. Feel free to substitute any nuts with seeds if you want to add some crunch without provoking allergies. How can I make these cookies dairy-free? If you wish to make these cookies dairy-free, you can substitute cream cheese with a dairy-free alternative like a cashew or almond-based cream cheese. For the butter, use a non-dairy margarine or coconut oil. Just be sure to also check the labels on other ingredients for any hidden dairy! Irresistible Gingerbread Cheesecake Cookies for Holiday Cheer Delight in these Gingerbread Cheesecake Cookies that combine rich spices with creamy filling, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsFreezing Time 1 hour hrTotal Time 1 hour hr 42 minutes mins Servings: 18 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling8 oz Cream Cheese Cold for easier mixing1/3 cup Granulated Sugar1 tsp Vanilla Extract Use pure vanilla for best tasteFor the Cookie Dough2 cups All-Purpose Flour Spoon and level to avoid excess1 tbsp Ground Ginger Adjust based on spice preference1 tbsp Ground Cinnamon Increase for extra spice if desired1/2 tsp Nutmeg1/2 tsp Allspice1/2 tsp Cloves1/4 tsp Salt Skip if using salted butter1 tsp Baking Soda Ensure it's fresh1/2 cup Unsalted Butter Soften to room temperature1/2 cup Light Brown Sugar Can use dark brown for deeper flavor2 large Egg Yolks Room temperature for easier mixing1/4 cup Unsulphured Molasses Avoid blackstrap formFor the Spiced Sugar Coating1/2 cup Granulated Sugar Cinnamon can be added for extra flavor Equipment Mixing bowlWhiskCookie scoopbaking sheetParchment paperWire Rack Method Step-by-Step Instructions for Gingerbread Cheesecake CookiesIn a mixing bowl, blend cold cream cheese with granulated sugar and vanilla extract until fluffy, about 2-3 minutes. Portion into 18 balls and freeze for at least 1 hour.In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves. Set aside to let flavors meld.Beat softened unsalted butter and light brown sugar together until light and fluffy, about 3-5 minutes. Add egg yolks, unsulphured molasses, and vanilla extract, mixing until just combined.Gradually add dry mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.Take scoops of the dough, flatten slightly, place a cheesecake ball in the center, and wrap the dough around it. Roll in spiced sugar mixture.Preheat oven to 350°F (175°C) and line a baking sheet. Arrange cookie balls on the sheet and bake for 11-12 minutes until edges are set but centers are soft. Cool on baking sheet for 5 minutes before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg NotesFor best results, follow the expert tips regarding ingredient temperature and baking time to maintain desired texture. Tried this recipe?Let us know how it was!
