I love making these gingerbread cheesecake cookies because they feel festive, cozy, and indulgent all at once. I get chewy gingerbread cookies packed with warm spices and molasses, each one hiding a creamy cheesecake center. Every time I bake them, my kitchen smells like the holidays, and they always disappear quickly.
Why You’ll Love This Recipe
I love this recipe because it combines two desserts I enjoy most into one cookie. I get soft, chewy gingerbread on the outside and a smooth, creamy cheesecake filling in the center. I also like that the dough is easy to work with and doesn’t require chilling, while the flavors stay bold, balanced, and perfectly spiced.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Cheesecake Filling
Cream cheese – 6 oz (170 g)
Granulated white sugar – 3 tablespoons (38 g)
Vanilla – 1/2 teaspoon
All-purpose flour – 2 1/2 cups (313 g)
Ground ginger – 2 1/2 teaspoons
Ground cinnamon – 2 1/2 teaspoons
Ground nutmeg – 1/2 teaspoon
Ground allspice – 1/4 teaspoon
Ground cloves – 1/4 teaspoon
Salt – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Unsalted butter, softened – 3/4 cup (168 g)
Light brown sugar – 3/4 cup (165 g)
Egg yolks – 2, at room temperature
Vanilla – 1 teaspoon
Unsulphured molasses – 1/3 cup (113 g)
Directions
I begin by making the cheesecake filling. I mix the cream cheese, sugar, and vanilla until smooth and fluffy. I scoop the mixture into 18 small portions, place them on a lined baking sheet, and freeze them until completely firm.
Next, I prepare the spiced sugar by whisking all the sugar and spices together and setting it aside. I then whisk together the flour, spices, baking soda, and salt in a separate bowl.
In a large mixing bowl, I cream the butter and brown sugar until light and fluffy. I add the egg yolks, molasses, and vanilla, mixing until the mixture looks smooth and airy. I gently mix in the dry ingredients until a soft dough forms.
I scoop the dough into 18 portions and flatten each one slightly. I place a frozen cheesecake ball in the center, wrap the dough around it, and roll it into a smooth ball. I coat each cookie dough ball in the spiced sugar and place it on a lined baking sheet.
I bake the cookies at 350°F (175°C), six at a time, for about 11 to 12 minutes. I let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Servings And Timing
I usually get 18 large cookies from this recipe. Preparation takes about 1 hour and 30 minutes, mostly due to freezing the cheesecake filling. Baking takes around 11 to 12 minutes per batch, with a total time of approximately 1 hour and 40 minutes.
Variations
I sometimes add orange zest to the dough for a bright flavor twist. When I want a simpler cookie, I skip the cheesecake filling and bake the dough as classic gingerbread cookies. I also enjoy drizzling melted white chocolate over the cooled cookies for an extra festive finish.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to three days. If I want to keep them longer, I freeze them for up to two weeks. When serving, I let them sit at room temperature for a few minutes so the centers soften slightly.
FAQs
Why Are My Cookies Not Chewy?
I usually find this happens when too much flour is added. I always measure carefully or weigh my flour to get the right texture.
Do These Cookies Need Refrigeration?
I keep them refrigerated because of the cheesecake filling, which helps them stay fresh and firm.
Can I Make These Cookies Ahead Of Time?
I like preparing the cheesecake filling and dough in advance. I freeze the filling and refrigerate the dough, then assemble and bake later.
Why Do The Cookies Look Puffy At First?
I notice that the cookies look tall right out of the oven, but they flatten naturally as they cool.
Can I Freeze The Cookie Dough?
I can freeze the assembled cookie dough balls with the filling inside. When baking from frozen, I add one or two extra minutes to the bake time.
Conclusion
I love how these gingerbread cheesecake cookies feel special yet approachable. They bring together warm spices, soft texture, and creamy filling in one unforgettable cookie. Every time I make them, they become a highlight of my holiday baking.
These gingerbread cheesecake cookies are soft, spiced holiday treats with a surprise cheesecake filling. Perfectly chewy on the outside and creamy on the inside, they’re a cozy and festive dessert for any occasion.
Total Time:1 hour 40 minutes
Yield:18 cookies
Ingredients
For the Cheesecake Filling:
6 oz (170 g) cream cheese
3 tablespoons (38 g) granulated white sugar
1/2 teaspoon vanilla
For the Spiced Sugar:
6 tablespoons (75 g) granulated white 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 (313 g) 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 (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar
2 egg yolks, at room temperature
1 teaspoon vanilla
1/3 cup (113 g) unsulphured molasses
Instructions
Mix cream cheese, sugar, and vanilla until smooth. Scoop into 18 small portions and freeze until firm.
Whisk sugar and spices for the spiced sugar. Set aside.
In another bowl, whisk flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda.
Cream butter and brown sugar until fluffy. Add yolks, molasses, and vanilla. Mix until smooth.
Add dry ingredients to wet and mix until a dough forms.
Scoop dough into 18 pieces. Flatten each, place frozen cheesecake ball in the center, wrap and roll into a ball.
Roll cookie dough balls in spiced sugar and place on a lined baking sheet.
Bake at 350°F (175°C) for 11–12 minutes in batches of six.
Let cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
Use a kitchen scale to measure flour for best results.
Chill cheesecake filling completely before wrapping in dough.
