Gingerbread Cheesecake Cookies are a dreamy fusion of holiday spice and creamy indulgence. I wrap warmly spiced gingerbread cookie dough around a luscious cheesecake center to create a soft, chewy cookie with a surprise inside. They’re festive, flavorful, and just the right mix of cozy and decadent.
Why You’ll Love This Recipe
I love these cookies because they bring together two classic desserts—gingerbread and cheesecake—into one bite-sized treat. The spiced molasses cookie exterior is rich and chewy, while the tangy cream cheese center is smooth and sweet. They’re perfect for holiday trays, gifting, or whenever I want to bake something a little special and totally unforgettable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling:
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
For the gingerbread dough:
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All-purpose flour
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Baking soda
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Ground ginger
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Ground cinnamon
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Ground cloves
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Salt
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Unsalted butter, softened
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Brown sugar
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Egg
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Molasses
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Vanilla extract
Optional for rolling:
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Granulated sugar (for coating before baking)
Directions
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I start by making the cheesecake filling. I mix softened cream cheese, powdered sugar, and vanilla until smooth. I scoop small portions, form them into balls, and freeze them for at least 30 minutes.
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For the dough, I whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
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In a separate bowl, I cream the butter and brown sugar until fluffy. I beat in the egg, molasses, and vanilla.
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I gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. I chill the dough for 30 minutes to make it easier to work with.
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I scoop a portion of dough, flatten it in my hand, and place a frozen cheesecake ball in the center. I wrap the dough around it and roll it into a smooth ball.
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I roll the cookie in granulated sugar and place it on a parchment-lined baking sheet.
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I bake at 350°F (175°C) for 10–12 minutes until the edges are set but the centers are soft.
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I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 16–18 cookies. It takes around 30 minutes to prep (plus chilling and freezing time) and about 10–12 minutes to bake.
Variations
Sometimes I add a pinch of nutmeg to the dough or mix mini white chocolate chips into the cheesecake center. For extra festivity, I drizzle them with white chocolate or dust with powdered sugar once cooled. I’ve even made a pumpkin spice version using pumpkin puree in the cream cheese center.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese center. To enjoy warm, I microwave one for 10 seconds. They also freeze well—both raw (with filling inside) and fully baked. I bake straight from frozen, adding 1–2 extra minutes.
FAQs
Can I skip chilling the dough?
I wouldn’t. Chilling helps firm up the dough so it’s easier to shape and wrap around the filling without sticking.
Do I need to freeze the cheesecake centers?
Yes, freezing helps keep the filling intact during baking and prevents it from oozing out.
Can I use store-bought gingerbread dough?
I can, but homemade dough gives better texture and flavor. If I do use store-bought, I still freeze the filling and wrap the dough around it carefully.
Why are my cookies spreading too much?
That usually means the dough was too warm. I make sure both the dough and the filling are well chilled before baking.
Can I make these in advance?
Yes, I prepare and shape the filled cookie balls, then refrigerate or freeze them until I’m ready to bake.
Conclusion
Gingerbread Cheesecake Cookies are a festive and flavorful treat that always stands out. With warm holiday spices and a creamy cheesecake surprise inside, they’re the perfect mix of comfort and indulgence. Whether I’m baking for a party or just enjoying the season, these cookies make every bite feel like a celebration.
Print
Gingerbread Cheesecake Cookies
- Prep Time: 30 minutes (including chilling and freezing time)
- Cook Time: 10–12 minutes
- Total Time: Around 45 minutes
- Yield: 16–18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread Cheesecake Cookies are a dreamy fusion of holiday spices and creamy indulgence. With a spiced gingerbread cookie exterior and a tangy cheesecake center, these cookies are perfect for holiday trays, gifting, or anytime you want something special and unforgettable.
Ingredients
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the gingerbread dough:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- Optional for rolling: Granulated sugar
Instructions
- To make the cheesecake filling, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions, form into balls, and freeze for at least 30 minutes.
- For the dough, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream the butter and brown sugar in a separate bowl until fluffy. Beat in the egg, molasses, and vanilla.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Chill the dough for 30 minutes to make it easier to work with.
- Scoop a portion of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a smooth ball.
- Roll the cookie dough ball in granulated sugar and place it on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Add a pinch of nutmeg to the dough or mix mini white chocolate chips into the cheesecake center for extra flavor.
- For added festivity, drizzle with white chocolate or dust with powdered sugar once cooled.
- Make a pumpkin spice version by using pumpkin puree in the cheesecake filling.
- Store cookies in an airtight container in the fridge for up to 5 days due to the cream cheese filling. They also freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
