The holidays are all about warmth, coziness, and indulging in delicious, comforting treats. Gingerbread Cheesecake Cookies offer the perfect blend of two festive favorites: spiced gingerbread and rich, creamy cheesecake. These cookies are soft, chewy, and filled with a delightful cheesecake center, making them an irresistible addition to any holiday gathering. Whether you’re hosting a festive party, exchanging gifts, or simply enjoying a quiet night at home, these cookies are sure to impress.
Ingredients:
For the Cookie Dough:
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough in the refrigerator for 30 minutes for easier handling.
Make the Cheesecake Filling:
In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Shape and Bake:
Scoop 1 1/2 tablespoons of dough and flatten it slightly. Place about 1/2 teaspoon of the cheesecake filling in the center.
Fold the dough around the cheesecake filling and roll it into a ball.
Place the dough balls 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy! Once cooled, enjoy the soft, spiced gingerbread cookies filled with a creamy cheesecake surprise!
Serving Tips:
Perfect for Holiday Gatherings: These gingerbread cheesecake cookies are ideal for serving at holiday parties, cookie exchanges, or cozy family gatherings. Their festive appearance and delicious combination of flavors are sure to impress guests.
Pair with a Warm Beverage: Enjoy these cookies with a warm drink like hot cocoa, apple cider, or a spiced latte to complement the cozy flavors of gingerbread and cheesecake.
Giftable Treats: Package these cookies in a decorative tin or a clear gift bag tied with a ribbon to make a thoughtful homemade gift for friends and family during the holidays.
Serve with Ice Cream: For an extra indulgence, serve these cookies alongside a scoop of vanilla or cinnamon ice cream. The warm, soft cookies paired with cold ice cream create a delightful contrast.
Storage Tips:
Room Temperature: Store these gingerbread cheesecake cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy.
Refrigeration: If you want to store them for longer or keep the cheesecake filling extra fresh, place the cookies in the refrigerator. They can stay fresh for up to 1 week when stored in an airtight container.
Freezing: These cookies freeze well for longer storage. Place the cookies in a single layer on a baking sheet and freeze them until firm, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving for the best texture.
Related Recipes:
FAQs:
Can I make the gingerbread cheesecake cookies ahead of time?
Yes, you can make the dough ahead of time! Prepare the cookie dough and chill it in the refrigerator for up to 3 days before baking. You can also form the dough balls with the cheesecake filling and freeze them for later baking. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Can I substitute the cream cheese in the cheesecake filling?
If you need a substitute for cream cheese, you can use mascarpone cheese, which will give a similar creamy texture, or a thick Greek yogurt. Keep in mind that the flavor may slightly differ, but it will still be delicious.
How can I prevent the cheesecake filling from leaking out while baking?
To prevent the cheesecake filling from leaking out, make sure the cookie dough fully encloses the filling when you roll the dough into a ball. If you find the dough too soft to handle, chill it for a longer period before shaping. The dough should be firm enough to keep the filling sealed inside.
Can I freeze these cookies?
Yes, these cookies freeze well! You can freeze the fully baked cookies by placing them in a single layer on a baking sheet and freezing them until firm. Then transfer them to an airtight container or freezer bag for up to 3 months. To serve, simply thaw at room temperature before enjoying.
Conclusion:
These gingerbread cheesecake cookies are perfect for making ahead of time, storing in an airtight container, and enjoying throughout the holiday season. Whether you’re baking for a crowd or sharing them as a gift, these cookies are a guaranteed hit that combines the flavors of the season with a creamy twist.
📖 Recipe:
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Gingerbread Cheesecake Cookies
- Total Time: 1 hour (includes chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Gingerbread Cheesecake Cookies combine the festive spices of gingerbread with a creamy cheesecake filling, creating the ultimate holiday treat. Soft, chewy, and perfectly spiced, these cookies are ideal for gift exchanges, holiday parties, or cozy nights at home. With the perfect balance of ginger, cinnamon, and a velvety cheesecake center, these cookies will be the star of your seasonal baking!
Ingredients
For the Cookie Dough:
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough in the refrigerator for 30 minutes.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop 1 1/2 tablespoons of dough, flatten slightly, and place 1/2 teaspoon of cheesecake filling in the center. Fold dough around the filling and roll into a ball.
- Place the dough balls 2 inches apart on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set and tops are slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for easier handling and better texture.
You can freeze the cookie dough (either before or after baking) for up to 3 months. Just thaw and bake as directed when ready to use.
If you want an extra spice kick, consider adding a pinch of cinnamon or nutmeg to the cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
