As the chilly air fills your home with the scent of cinnamon and cloves, you know it’s time to kick off the holiday baking season! One of my all-time favorite creations is these delightful Gingerbread Cheesecake Cookies. They bring together the warm, comforting spices of traditional gingerbread with a luscious, creamy cheesecake center. Not only are they incredibly easy to whip up—no complicated techniques required—but they also promise to be the crowd-pleaser at any festive gathering. Imagine serving up these soft, chewy cookies to friends and family, their eyes lighting up with joy. Are you ready to immerse yourself in the holiday spirit and fill your kitchen with love? Let’s get to baking! Why You’ll Crave These Cookies? Irresistible Combination: These Gingerbread Cheesecake Cookies perfectly blend the holiday flavors you adore, offering comfort and joy in every bite. Easy to Make: You don’t need any advanced baking skills; this recipe is beginner-friendly and quick, making it a great choice for busy holiday seasons. Festive Aroma: Your kitchen will smell like Christmas, with the warm scents of cinnamon and nutmeg wafting through the air—what’s not to love? Crowd-Pleasing Treat: Whether it’s a holiday party or a cozy family gathering, these cookies are sure to impress and satisfy. If you’re into more sweet delights, try my Peach Cobbler Cheesecake or the rich Nutella Cheesecake Bars. Chewy, Creamy Fun: The soft gingerbread exterior paired with creamy cheesecake filling offers a delightful texture that keeps you coming back for more! Customizable: Feel free to tweak the spices or add your favorite mix-ins to make these cookies your own! Gingerbread Cheesecake Cookies Ingredients Get ready to fill your kitchen with holiday cheer as you gather these essential ingredients! For the Cheesecake Filling Cream Cheese (6 oz / 170 g) – Provides a creamy filling; you can substitute with mascarpone for a unique flavor. Granulated Sugar (3 tbsp / 38 g) – Sweetens the cheesecake filling; brown sugar can give you a deeper flavor. Vanilla Extract (1/2 tsp) – Enhances the flavor of the filling; almond extract is a great alternative for a nutty hint. For the Spiced Sugar Mix Spiced Sugar Mix (6 tbsp sugar, 1/2 tsp each of ground ginger and cinnamon, 1/8 tsp each of allspice, nutmeg, and cloves) – Coats the cookies for extra flavor; feel free to adjust the spices to your taste. For the Cookie Dough All-Purpose Flour (2 1/2 cups / 313 g) – Provides structure and texture; be sure to spoon and level for accuracy. Ground Spices (2 1/2 tsp each of ginger and cinnamon, 1/2 tsp nutmeg, 1/4 tsp each of allspice and cloves) – Essential for that classic gingerbread flavor. Salt (1/2 tsp) – Balances sweetness and enhances overall flavor. Baking Soda (1/2 tsp) – Helps cookies rise slightly; make sure it’s fresh for best results. Unsalted Butter (3/4 cup / 168 g) – Adds richness and moisture; soften it before use for easier mixing. Light Brown Sugar (3/4 cup / 165 g) – Contributes sweetness and moisture, giving you that chewy texture. Egg Yolks (2) – Adds richness and binds the cookie together; using them at room temperature helps emulsify better. Unsulphured Molasses (1/3 cup / 113 g) – Imparts deep flavor and color; dark corn syrup works as a substitute, but with a different taste. With these Gingerbread Cheesecake Cookies ingredients at hand, you’re all set to create a festive masterpiece that will warm hearts and homes! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Prepare Cheesecake Filling In a mixing bowl, combine 6 oz of cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract. Use a hand mixer to blend these ingredients until they are fluffy, which should take about 2 minutes. Once mixed, scoop the filling into small balls and place them on a parchment-lined baking sheet. Freeze these cheesecake filling balls for at least 30 minutes until they are firm. Step 2: Make Cookie Dough In a separate large bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 tsp ground ginger, 2 1/2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, cream 3/4 cup softened unsalted butter with 3/4 cup brown sugar until the mixture is light and fluffy, about 2 minutes. Then, add 2 egg yolks and 1/3 cup molasses, mixing well until fully incorporated. Step 3: Combine Ingredients Gradually press the prepared dry ingredients into the butter mixture, stirring gently until just combined. This should create a soft, slightly sticky dough. Avoid overmixing to ensure your Gingerbread Cheesecake Cookies remain tender. Once combined, you can cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes to facilitate easier handling. Step 4: Form Cookies Preheat your oven to 350°F (175°C) while the dough chills. Once ready, scoop out dough portions using a cookie scoop and shape each piece into a ball. Flatten the ball slightly, place a frozen cheesecake filling ball in the center, and carefully wrap the dough around it to enclose. Roll the filled dough ball in the spiced sugar mix until completely coated, which enhances the festive flavor. Step 5: Bake Arrange your prepared cookie balls on a parchment-lined baking sheet, making sure to leave some space between each cookie to allow for spreading. Bake these delightful Gingerbread Cheesecake Cookies in your preheated oven for 11-12 minutes, or until the edges are lightly browned, and the centers are just set. Once baked, let them cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely. What to Serve with Gingerbread Cheesecake Cookies? With the warm spices filling your home and the sweet aroma lingering in the air, it’s the perfect time to create a complete holiday feast! Creamy Vanilla Ice Cream: A scoop of vanilla ice cream pairs beautifully with these cookies, offering a cool counterbalance to the warm spices. Hot Apple Cider: This comforting drink enhances the festive atmosphere, complementing the gingerbread flavors perfectly. Chocolate Ganache: A drizzle of rich chocolate ganache adds a luxurious touch, creating a delightful contrast with the creamy filling. Spiced Mulled Wine: Infused with various spices, it’s an ideal drink to sip while enjoying the cookies—perfect for cozy winter evenings. Fresh Fruit Salad: Brighten up your dessert table with a refreshing fruit salad, providing a light and fruity contrast to the rich cookies. Pecan Pie Bars: These buttery, nutty bars bring crunchy texture and a sweet finish, harmonizing delightfully with the cookies’ softness. Peppermint Hot Chocolate: A festive twist on traditional hot cocoa, it’s a delightful pairing that warms both the heart and the palate. Gingerbread Latte: Intensify the gingerbread experience with a spiced latte, cascading warm spices that’ll perfectly complement your cookies. Fudgy Brownies: For an extra indulgence, serve fudgy brownies with a scoop of ice cream for a dessert spread that’s truly decadent. Make Ahead Options These Gingerbread Cheesecake Cookies are a fantastic option for meal prep, perfect for busy holiday seasons! You can prepare the cheesecake filling up to 24 hours in advance by mixing together cream cheese, sugar, and vanilla, then freezing the filling in small balls until firm. The cookie dough can also be made and refrigerated for up to 3 days—just ensure you wrap it well to prevent drying out. When you’re ready to enjoy these delicious cookies, simply scoop, fill, and bake as directed. This way, you’ll have a delightful batch of festive treats with minimal last-minute effort, keeping the holiday spirit strong with every scrumptious bite! Gingerbread Cheesecake Cookies Variations Feel free to sprinkle your creativity into these delicious Gingerbread Cheesecake Cookies and make them uniquely yours! Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs without sacrificing taste. Pumpkin Spice Twist: Replace the traditional spices with pumpkin pie spice for a cozy autumn flavor that pairs beautifully with the cheesecake filling. Dairy-Free Option: Use vegan cream cheese and dairy-free butter for a delightful dairy-free version that everyone can enjoy. Nutty Goodness: Add 1/2 cup of finely chopped nuts such as pecans or walnuts for extra crunch and a nutty flavor that complements the cookies perfectly. Chocolate Indulgence: Fold in 1/2 cup of mini chocolate chips into the cookie dough for a rich, chocolaty surprise in every bite. Extra Spiced Sugar: Infuse the spiced sugar mix with a pinch of cayenne pepper or cracked black pepper for a subtle hint of heat that balances the sweetness beautifully. Caramel Swirl: Drizzle warm caramel sauce over the cookies just before serving for an added layer of sweetness and a gourmet touch. Festive Sprinkles: Roll the cookie balls in festive sprinkles instead of spiced sugar to brighten them up for holiday gatherings and parties. There’s so much room for personalization! If you’d like more sweet inspirations, consider trying my Cherry Cheesecake Cupcakes or the decadent Basque Cheesecake Indulgence. Enjoy transforming these cookies into your family’s next favorite treat! How to Store and Freeze Gingerbread Cheesecake Cookies Airtight Container: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft and chewy texture. Refrigeration: If you prefer to keep them longer, refrigerate the cookies for up to 1 week. Ensure they’re well-wrapped to avoid drying out. Freezer: For extended freshness, freeze the Gingerbread Cheesecake Cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 weeks. Reheating: To enjoy them warm, simply reheat in the microwave for 10-15 seconds, or place them in a preheated oven at 350°F (175°C) for a few minutes. Expert Tips for Gingerbread Cheesecake Cookies Measure Flour Correctly: Always spoon flour into your measuring cup and level it off with a knife to avoid dense cookies. Freeze Filling: Make sure your cheesecake balls are fully frozen before wrapping them in cookie dough so they don’t leak during baking. Cooling Time: Allow the cookies to cool completely on the baking sheet to let the filling set properly, ensuring a perfect texture. Uniform Sizes: Use a cookie scoop for consistent cookie sizes; this ensures even baking and a delightful presentation. Spice Adjustments: Don’t hesitate to tweak spices according to your taste preferences, making your Gingerbread Cheesecake Cookies uniquely yours! Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese should I use for the filling? You can use regular cream cheese, but for a slightly different flavor and texture, I recommend mascarpone cheese. It offers a rich, creamy consistency that pairs beautifully with the spices in the cookies. Just ensure that whichever you choose is softened to room temperature for easy mixing. How should I store leftover Gingerbread Cheesecake Cookies? Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to 1 week. Just make sure they’re well-wrapped to prevent drying out! Can I freeze Gingerbread Cheesecake Cookies? Absolutely! To freeze, lay your cookies in a single layer on a baking sheet, then place them in the freezer until solid. After that, transfer them to a freezer-safe bag or container. They can last up to 2 weeks. When ready to enjoy, just reheat in the microwave for 10-15 seconds or bake in a preheated oven at 350°F (175°C) for a few minutes. What should I do if my cookies spread too much while baking? If your cookies are overly spread, it could be due to warm dough or not enough flour. I recommend chilling your dough for 30 minutes before baking. Additionally, spooning and leveling for accurate flour measurement can help maintain their shape. Are these cookies suitable for those with allergies? These Gingerbread Cheesecake Cookies contain common allergens like gluten (flour), dairy (cream cheese and butter), and eggs. If you’re accommodating allergies, consider using a gluten-free flour blend and dairy-free cream cheese substitutes. Always check ingredient labels to be safe. What’s the best way to tell when my cookies are done? You’ll want to look for lightly browned edges and a just-set center. They will continue to firm up as they cool, so don’t worry if they seem a bit soft when you first take them out. Allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack for best results. Gingerbread Cheesecake Cookies: A Festive Soft Delight Gingerbread Cheesecake Cookies combine holiday spices with a creamy center, perfect for festive gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz cream cheese You can substitute with mascarpone for a unique flavor.3 tbsp granulated sugar Brown sugar can give you a deeper flavor.1/2 tsp vanilla extract Almond extract is a great alternative for a nutty hint.For the Spiced Sugar Mix6 tbsp spiced sugar mix Coats the cookies for extra flavor; feel free to adjust the spices to your taste.For the Cookie Dough2.5 cups all-purpose flour Be sure to spoon and level for accuracy.2.5 tsp ground ginger Essential for that classic gingerbread flavor.2.5 tsp ground cinnamon Essential for that classic gingerbread flavor.1/2 tsp nutmeg1/4 tsp allspice1/4 tsp cloves1/2 tsp baking soda Make sure it's fresh for best results.1/2 tsp salt Balances sweetness and enhances overall flavor.3/4 cup unsalted butter Soften it before use for easier mixing.3/4 cup light brown sugar Contributes sweetness and moisture.2 yolks egg yolks Using them at room temperature helps emulsify better.1/3 cup unsulphured molasses Dark corn syrup works as a substitute, but with a different taste. Equipment Mixing Bowlshand mixercookie scoopparchment paperbaking sheetRefrigeratoroven Method Prepare Cheesecake FillingIn a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Use a hand mixer to blend until fluffy, about 2 minutes. Scoop filling into small balls and place on a parchment-lined baking sheet. Freeze for at least 30 minutes.Make Cookie DoughIn a large bowl, whisk together flour, ground ginger, ground cinnamon, nutmeg, allspice, cloves, baking soda, and salt. In another bowl, cream softened butter with brown sugar until light and fluffy, about 2 minutes. Add egg yolks and molasses, mixing until fully incorporated.Combine IngredientsGradually press dry ingredients into the butter mixture, stirring gently until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.Form CookiesPreheat oven to 350°F (175°C). Scoop out dough portions and shape into balls. Flatten each ball, place a frozen cheesecake filling ball in the center and wrap the dough around it. Roll in spiced sugar mix to coat.BakeArrange cookie balls on a parchment-lined baking sheet and bake for 11-12 minutes, until edges are lightly browned and centers are just set. Cool on the sheet for a few minutes before transferring to a cooling rack. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 25mgIron: 0.5mg NotesMeasure flour correctly by spooning it into your measuring cup and leveling it off. Allow cookies to cool completely on the sheet to let the filling set properly. Use a cookie scoop for consistent cookie sizes. Tried this recipe?Let us know how it was!
