Soft, spiced, and filled with creamy cheesecake centers, these Gingerbread Cheesecake Cookies are the ultimate Christmas treat. Each bite offers a cozy mix of warm gingerbread flavor and smooth vanilla cream cheese — perfect for cookie swaps or gifting.
Table of Contents
Why You’ll Love These Gingerbread Cheesecake Cookies
You’ll love these Gingerbread Cheesecake Cookies because they capture everything magical about the holidays. The chewy gingerbread cookie shell wraps around a smooth, tangy cheesecake filling, creating the perfect blend of spicy and creamy in every bite. The rich molasses and warm spices taste just like classic Christmas cookies, while the cheesecake centers add a fun, indulgent surprise.
These cookies don’t just taste amazing; they look impressive on any dessert table. You can make the cheesecake centers ahead, which makes the recipe simple for busy baking days. Whether you’re baking for friends, family, or Santa, these cookies always stand out from ordinary gingerbread. They’re chewy on the outside, creamy on the inside, and ready to make your holiday season extra special.
Ingredients You’ll Need
For the Cheesecake Filling
You’ll need just three ingredients: cold cream cheese, granulated sugar, and vanilla. The cream cheese gives the filling that signature tang, while the sugar adds sweetness and the vanilla ties it all together. Freeze the mixture before baking so the filling stays creamy and doesn’t leak.
For the Spiced Sugar
Granulated sugar mixed with ground ginger, cinnamon, allspice, nutmeg, and cloves creates the perfect holiday coating. It adds sparkle, flavor, and a hint of crunch. You can adjust the spice level to taste or swap nutmeg for cardamom if you prefer.
For the Gingerbread Cookies
The dough combines all-purpose flour, warm spices, salt, baking soda, butter, brown sugar, egg yolks, vanilla, and molasses. The molasses keeps the cookies soft and chewy, while the butter and brown sugar add depth and richness. Always measure flour by weight or spoon and level to prevent dry cookies. You can use vanilla extract or vanilla bean paste for extra flavor.
Step-by-Step Instructions
Make the Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth and fluffy. Use a small scoop to portion into 18 balls. Freeze them until firm — this step keeps the centers from melting too quickly in the oven.
Prepare the Spiced Sugar
In a bowl, combine sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Mix well so every grain sparkles with spice. Set aside for rolling later.
Mix the Gingerbread Dough
In one bowl, whisk flour, spices, baking soda, and salt. In another, beat butter and brown sugar until light and creamy. Then add the egg yolks, molasses, and vanilla, mixing until fluffy. Gradually add the dry ingredients, stirring until a thick dough forms.
Assemble the Cookies
Scoop dough into 18 balls. Flatten each slightly and place a frozen cheesecake ball in the center. Wrap the dough around it and seal well. Roll each filled ball in the spiced sugar until coated evenly.
Bake and Cool
Arrange six cookies per sheet on a parchment-lined tray. Bake at 350°F (175°C) for 11–12 minutes, just until edges set but centers stay soft. Let them cool for 10 minutes on the tray, then transfer to a wire rack. If you want perfect edges, use a round cookie cutter right after baking to reshape them gently. Cooling helps the filling firm up beautifully.
Expert Tips for Success
Always freeze the cheesecake centers solid before baking. This prevents leaks and helps the filling stay creamy inside. Measure flour accurately—using too much can make the dough stiff. Beat butter, sugar, yolks, and molasses until truly fluffy; this adds air and ensures a soft, chewy texture.
After baking, let the cookies cool completely before serving. The filling will firm up, and the texture becomes perfect. If you like clean, uniform cookies, use a round cutter while they’re still warm to tidy the edges. And for extra holiday sparkle, sprinkle a bit more spiced sugar on top while warm. These small steps make your cookies look and taste bakery-quality.
Storage and Freezing Instructions
Store your cookies in an airtight container for up to three days at room temperature. They stay soft and chewy. To freeze, place cooled cookies in a single layer, freeze until firm, then store in freezer bags for up to two weeks. Thaw at room temperature for about 30 minutes before serving. Avoid microwaving — it can melt the cheesecake filling.
FAQs
What makes gingerbread cookies hard or soft?
Too much flour or overbaking makes them hard. Keeping the dough moist with molasses and not overmixing helps them stay soft.
What are the best cookies for cheesecake?
Soft, slightly spiced cookies like gingerbread or snickerdoodles work best because they balance the creamy tang.
What is the difference between gingerbread cookies and gingerbread cake?
Cookies are dense, chewy, and spiced, while cake is fluffy and light with a more tender crumb.
What are common mistakes in making ginger cookies?
Overbaking, using too much flour, or skipping the chill time. Measuring ingredients properly avoids these issues.
Other recipes you may enjoy
- Christmas popcorn candy for holiday snacking
- Crumbl pecan pie cookie holiday favorite
- Christmas tree cake truffles sweet treats
- White chocolate peppermint cheesecake dessert
Conclusion
These Gingerbread Cheesecake Cookies combine the nostalgic flavor of spiced gingerbread with the creamy sweetness of cheesecake — all in one irresistible bite. They’re festive, comforting, and just the right mix of chewy and creamy. Whether you bake them for a Christmas party, cookie exchange, or cozy night by the tree, they’ll quickly become a new holiday favorite. Save this recipe or share it on Pinterest to keep it handy for your next baking day.
Gingerbread Cheesecake Cookies
Equipment
- Electric hand or stand mixer For mixing dough and cheesecake filling
- Cookie scoop Use a 2 tbsp scoop for even cookies
- Parchment paper To line baking trays
- Baking trays Use two for multiple batches
- Wire cooling rack For cooling cookies evenly
Ingredients
- 6 oz cold cream cheese
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 6 tbsp granulated sugar (for spiced sugar)
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 ½ tsp ground ginger
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ⅓ cup unsulphured molasses
Instructions
- Beat cream cheese, sugar, and vanilla until smooth. Scoop into 18 balls and freeze until firm.
- In a bowl, mix sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating.
- Whisk flour, spices, baking soda, and salt together. In another bowl, beat butter and brown sugar until creamy. Add yolks, molasses, and vanilla. Mix in dry ingredients until just combined.
- Flatten dough balls, add a frozen cheesecake center, and wrap the dough around it. Roll in spiced sugar.
- Bake at 350°F (175°C) for 11–12 minutes. Cool 10 minutes on tray, then move to a wire rack to cool completely.
