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–+ servings
Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies: Soft, Creamy Holiday Bliss

Indulge in the festive flavors of Gingerbread Cheesecake Cookies, a delightful mash-up that combines gingerbread spices and creamy cheesecake filling for the perfect holiday treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 cup Brown Sugar Light brown sugar works as a substitute.
  • 2 teaspoons Ground Ginger Fresh ginger can be used for a more intense flavor.
  • 1 teaspoon Cinnamon Feel free to mix in nutmeg as a substitute.
  • 1 teaspoon Baking Soda Use baking powder in a pinch with adjustments.
  • 1 cup Butter Use unsalted butter for better control over salt levels.
  • 1 large Egg Substitute with a flax egg for a vegan alternative.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Mascarpone can provide a smoother texture.
  • 1/2 cup Granulated Sugar Coconut sugar is a possible alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla or use vanilla bean paste for a richer taste.
Optional Add-Ins
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can deepen the flavor profile if you prefer.
  • 1 teaspoon Pumpkin Pie Spice ½ teaspoon more cinnamon and nutmeg can substitute this.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, pumpkin pie spice, and baking soda.
  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the egg until fully incorporated into the creamed mixture.
  5. Gently fold in the dry mixture from Step 2 into the butter mixture until just combined.
  6. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth; add vanilla extract and mix again.
  7. Scoop dough onto baking sheets, spacing 2 inches apart, and create a small indentation in each.
  8. Fill each indentation with cheesecake filling and top with additional cookie dough.
  9. Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
  10. Allow to cool on the sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

For enhanced flavor, chill the dough for at least 30 minutes before baking. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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