Cheesecake Stuffed Gingerbread Cookies
Chewy gingerbread cookies stuffed with a sweet, creamy cheesecake center. These cookies are festive, cozy, and perfect for holiday baking.
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Nothing screams Christmas baking quite like the quintessential taste of gingerbread, and these cheesecake stuffed gingerbread cookies take that classic flavor to a whole new level. Imagine a sweet, tangy cheesecake filling in the center of a chewy, perfectly spiced cookie. It’s like a bite-sized holiday dessert mashup.
Make these festive cheesecake stuffed gingerbread cookies for cookie trays, holiday gatherings, or as a cozy weekend baking project with the kids. They’re indulgent, nostalgic, and guaranteed to be the star of the holiday.
Cookie Ingredients
Flour: use all-purpose flour and be sure to use the scoop and level method when measuring the flour to avoid tough cookies.
Baking soda: the primary leavening agent that makes these cookies
Spices: ginger, cinnamon, cloves, nutmeg and salt to bring out all those flavors.
Butter: unsalted and softened.
Sugar/brown sugar: both are used to sweeten the cookies. The cookie dough is also rolled in sugar before baking.
Eggs: this recipe uses one egg and one egg yolk for extra richness.
Molasses: adds the deep, caramelized flavor that pairs with the spices. It also gives these cookies that signature brown color and helps keep the cookies soft and chewy.
Vanilla
Cheesecake Filling Ingredients
Cream cheese: use block cream cheese and ensure it’s at room temperature.
Powdered sugar: Powdered sugar sweetens the cheesecake filling while keeping it smooth and creamy, thanks to its fine texture.
Vanilla
Equipment
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Baking sheets
Cookie scoop
Measuring cups & spoons
Instructions
Prepare the filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop 1/2 tablespoon sized dollops onto a wax paper-lined plate and smooth into a round disc. Freeze for 2 hours, or until firm.
Make the cookie dough: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In the bowl of a stand mixer affixed with a paddle attachment, cream together the softened butter, sugar and brown sugar until light and fluffy. Beat in the egg, egg yolk, molasses, and vanilla, just until mixed.
Add half the dry ingredients to the wet, mix, add the remaining dry ingredients and mix just until combined. Chill for 2 hours or overnight.
Assemble the cookies: Take the cream cheese dollops out of the freezer about 10 minutes before shaping cookies. Scoop about 2 tablespoons of dough and flatten into a disc between your palms. Place a frozen cheesecake disc in the center and wrap the dough around it, sealing completely. Roll the dough ball in granulated sugar.
Bake: Preheat oven to 350°F. Place cookies on a lined baking sheet, spacing them a few inches apart. Bake for 13-14 minutes, or until the edges are set and tops are slightly cracked. Cool completely on the tray before moving.
Tips
- Use room temperature ingredients for smooth mixing.
- Take the cheesecake discs out of the freezer 10 minutes before shaping cookies. This will allow the discs to defrost slightly, allowing them to melt evenly in the oven.
- Don’t skip chilling the dough. It is much easier to work with chilled dough. If the dough becomes to warm and stinky, pop the dough back into the fridge or freezer to firm up again.
- Seal the dough well to prevent the filling from leaking out.
- Under bake the cookies (13 minutes) so they stay extra soft and chewy as they cool.
FAQ
Can I make these cheesecake stuffed gingerbread cookies ahead of time?
Yes! You can prepare and chill the filling and dough and assemble and bake when ready. Alternatively, you can prepare and assemble the cookie dough balls and store in an air tight container in the fridge. When ready, bake straight from the fridge and add 1-2 minutes to the bake time.
Do they need to be refrigerated?
Because of the cheesecake center, store them in the fridge after 24 hours. Bring to room temp before serving or microwave for 5-10 seconds for optimal texture.
Can I freeze the baked cookies?
Yes, you can freeze these cookies for up to 3 months in an airtight container.
Substitutions
Gluten-free: Use a 1:1 gluten-free baking flour blend.
Cream cheese: Neufchâtel works too for a slightly lighter filling.
Spices: Add cardamom or allspice for additional spice.
More Cookie Recipes You’ll Love
- Cinnamon Roll Sugar Cookies
- Kitchen Sink Cookies
- Soft and Chewy Gingerdoodles (gluten free and diary free)
- Brownie Toffee Cookies
- Brown Butter White Chocolate Macadamia Cookies
If you make these Cheesecake Stuffed Gingerbread Cookies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Cheesecake Stuffed Gingerbread Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup butter (1 stick) softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 egg yolk
- 1/3 cup molasses
- 2 tsp vanilla extract
Cheesecake Filling
- 6 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- granulated sugar for rolling
Instructions
- In a medium bowl, beat the 6 oz softened cream cheese, 1/3 cup powdered sugar, and 1 tsp vanilla until smooth. Scoop 1/2 tablespoon sized dollops onto a wax paper-lined plate and smooth into a round disc. Freeze for 2 hours, or until firm.
- In a bowl, whisk together the 2 1/2 cups flour, 1 tsp baking soda, 1 tbsp ginger, 1 tbsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/2 tsp salt.
- In the bowl of a stand mixer affixed with a paddle attachment, cream together the 1/2 cup softened butter, 1/2 cup sugar and 3/4 cup brown sugar until light and fluffy. Beat in the 1 whole egg, 1 egg yolk, 1/3 cup molasses, and 2 tsp vanilla, just until mixed.
- Add half the dry ingredients to the wet, mix, add the remaining dry ingredients and mix just until combined. Chill the dough for 2 hours or overnight.
- Take the cream cheese dollops out of the freezer about 10 minutes before shaping cookies. Scoop about 2 tablespoons of cookie dough and flatten into a disc between your palms. Place a frozen cheesecake disc in the center and wrap the dough around it, sealing completely. Roll dough ball in granulated sugar.
- Preheat oven to 350°F. Place cookies on a lined baking sheet, spacing them a few inches apart. Bake for 13-14 minutes, or until the edges are set and tops are slightly cracked. Cool completely on the tray before moving.
Hi Kasey. First of all I am so excited for you. Carol Allen Jane’s sister. I love reading recipes and trying them and these cookies are at the top of my list. Could it be possible to use sugar substitute for a diabetic version..
Thank you so much! I think that should work. I’ve heard good things about Lakanto or Swerve in baked goods but have not tried them myself. Let me know if you try them out!