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Gingerbread Cheesecake Cookies - In Bloom Bakery

These are the best gingerbread cheesecake cookies! They are chewy gingerbread cookies, stuffed with a creamy cheesecake filling and rolled in spiced sugar. They’re the perfect Christmas treat and every gingerbread lover will adore them!
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Prep Time 1 hour 30 minutes
Cook Time 11 minutes
Total Time 1 hour 41 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 6 oz cream cheese
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla
Spiced Sugar
  • 6 tbsp granulated white sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
Gingerbread Cookies
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1/3 cup unsulphured molasses

Method
 

Instructions
  1. Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until fluffy. Scoop into 18 portions (2 tsp each) onto a parchment-lined sheet and freeze until very firm.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda; set aside.
  3. In a large bowl, cream the softened butter and brown sugar on high speed for 2 minutes until fluffy. Add egg yolks, molasses, and vanilla, mixing for one minute on medium speed.
  4. Gradually add the dry ingredients to the wet ingredients and combine on low speed until a dough forms.
  5. Scoop the dough into 18 portions (2 tbsp each). Flatten each portion, place a frozen cheesecake ball in the center, and seal the dough around it completely.
  6. Roll the stuffed cookie balls in the spiced sugar mixture and place on a prepared baking sheet.
  7. Bake at 350°F for 11-12 minutes. Let cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the cheesecake balls are completely frozen before stuffing to prevent leaking. For the best texture, measure flour by weight (125g per cup).