Gingerbread Cheesecake Cookies are the perfect blend of spicy gingerbread flavors with a smooth, creamy cheesecake center. These cookies are soft and chewy with a little bit of warmth from ginger, cinnamon, and cloves, while the cheesecake filling adds a delightful twist that makes each bite extra special.
I love making these cookies during the holidays because they smell amazing while baking, filling the kitchen with that cozy spicy sweetness. One tip I always follow is to chill the dough before baking—it really helps the cookies keep their shape and lets the flavors develop even more.
These cookies are wonderful served with a cup of hot tea or coffee, especially when you want something comforting but not too heavy. I like sharing them at get-togethers because they’re a little different from regular gingerbread and always get compliments. They bring a smile with every bite, and I’m sure you’ll find yourself reaching for seconds too!
Key Ingredients & Substitutions
Molasses: This is key for that deep, rich gingerbread flavor and moisture. If molasses isn’t handy, you can try dark corn syrup or honey, but the flavor will be milder.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These warm spices create the classic gingerbread taste. You can adjust amounts to your preference or swap cloves for allspice for a slightly different aroma.
Cream Cheese: The soft filling makes these cookies special. Use full-fat cream cheese for best texture. If you want a lighter option, try a reduced-fat version but expect a less creamy center.
Butter & Sugars: Butter adds richness and softness, while brown sugar helps keep the cookies moist. You can substitute margarine for butter but flavor and texture might change slightly.
How Do You Keep the Cheesecake Filling Inside Without Leaking?
Sealing the cookies well is key. Here’s how to avoid leaking:
- Make sure your cheesecake filling is chilled and firm before scooping.
- Use just about 1 teaspoon of filling to avoid overfilling.
- Flatten the dough evenly, place the filling in the center, and gently pinch the edges to fully seal the dough around it.
- Roll the sealed dough into a smooth ball to help prevent cracks.
- If cracks appear during assembly, moisten edges slightly with water and press firmly.
Chilling the cookie dough before baking helps keep shape intact and the filling cozy inside as the cookies bake.
Equipment You’ll Need
- Mixing bowls – I use them to whisk dry ingredients and make the filling; they’re just the right size for easy mixing.
- Electric mixer or hand whisk – makes beating the butter, sugars, and cream cheese quick and smooth.
- Measuring cups and spoons – ensure your ingredients are accurate for perfect cookies.
- Plastic wrap or parchment paper – to wrap and chill the dough easily.
- Baking sheets with parchment paper – keep the cookies from sticking and make cleanup simpler.
- Tea spoon or small cookie scoop – helps portion out the filling evenly and makes uniform cookies.
- Cooling rack – cools the cookies evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use dark chocolate chips or chunks inside for a sweet surprise with each bite.
- Add a splash of bourbon or orange zest in the cream cheese filling for extra flavor.
- Sprinkle some finely chopped nuts over the tops before baking for added crunch.
- Swap some of the ginger with cardamom or allspice to give a different spicy twist.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2 hours of chilling the dough and 10-12 minutes of baking time per batch. Don’t forget about cooling time before serving—about 5-10 minutes.
Step-by-Step Instructions:
1. Prepare the Gingerbread Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this aside. Then, in a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until fluffy and light, around 2 to 3 minutes. Add the egg, molasses, and vanilla extract, and mix until fully combined. Slowly add the dry ingredients to the wet, mixing on low speed just until everything is blended. Divide the dough in half, shape each half into a disk, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours until firm.
2. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese together with powdered sugar and vanilla extract until smooth and creamy. Place the filling in the refrigerator for about 30 minutes to firm up so it’s easier to scoop.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1 to 1.5 tablespoons of the chilled dough and flatten it into a disk in your hand. Put about 1 teaspoon of the cheesecake filling in the center. Gently fold the dough around the filling and pinch it closed, rolling into a smooth ball so the cheesecake is fully enclosed. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. For a fun touch, sprinkle the tops lightly with granulated sugar.
4. Bake and Cool:
Bake the cookies for 10 to 12 minutes, or until they’re set but still soft in the middle. Let them sit on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely.
5. Serve and Enjoy:
Enjoy these warm, soft gingerbread cookies with their creamy cheesecake center. Store any leftovers in an airtight container in the fridge for up to 5 days for delicious treats later.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the cookie dough disks wrapped well in plastic wrap for up to 3 months. Thaw in the fridge overnight before assembling and baking for best results.
How Do I Prevent the Cheesecake Filling from Leaking?
Make sure the cheesecake filling is well chilled and firm before scooping. Use just about 1 teaspoon of filling, and seal the dough tightly around it, rolling into smooth balls to prevent cracks.
Can I Make These Cookies Ahead of Time?
Absolutely! Assemble the cookies and place them on a baking sheet, then freeze until firm. Transfer to a bag or container and bake straight from frozen, adding a minute or two to the baking time.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving to enjoy the creamy filling at its best.