Festive Gingerbread Cheesecake Delight

Why You’ll Love This Recipe

I love this recipe because it brings together two holiday favorites—gingerbread and cheesecake—into one indulgent cookie. The spiced dough is soft, fragrant, and perfectly balanced by the creamy filling. They’re beautiful to serve at holiday gatherings, yet simple enough to bake on a cozy afternoon at home. I also like that they store well, so I can make them ahead for parties or gift boxes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
¾ cup unsalted butter, softened
1 cup packed brown sugar
1 egg
1/3 cup molasses

For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

3. In a large bowl, I cream softened butter with brown sugar until light and fluffy. Then I add the egg and molasses, mixing until smooth. I gradually stir in the dry ingredients to form a soft dough.

4. For the filling, I mix cream cheese, powdered sugar, and vanilla extract until smooth. I scoop small portions, form them into 1-inch balls, and chill in the freezer for 15 minutes.

5. I take a tablespoon of cookie dough, flatten it in my palm, and wrap it around a cheesecake ball, sealing the edges before rolling it gently into a ball.

6. I place the cookies on the prepared sheet, leaving space between each one.

7. I bake them for 10–12 minutes, until the edges are set. Then I let them cool for 5 minutes on the baking sheet before transferring to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. The prep time is 25 minutes, baking time is 12 minutes, giving a total of 37 minutes.

Variations

Sometimes I roll the cookie dough balls in granulated sugar before baking for a sparkling finish. I also like adding a pinch of orange zest to the dough for a citrusy twist. For a richer filling, I mix in a little white chocolate with the cheesecake center. If I want a festive look, I drizzle the baked cookies with melted white chocolate and sprinkle crushed candy canes on top.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days. To serve warm, I reheat them in the microwave for 10–15 seconds, which softens the cheesecake center nicely. These cookies also freeze well—I keep them in a freezer-safe bag for up to 2 months, then thaw them at room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough and keep it in the fridge for up to 2 days before baking.

Do I need to chill the cheesecake filling?

Yes, chilling makes it easier to wrap the cookie dough around the filling without it melting.

Can I freeze the unbaked cookies?

Yes, I freeze them on a baking sheet first, then store in a freezer bag. I bake directly from frozen, just adding 2–3 extra minutes.

Can I use store-bought gingerbread dough?

Yes, though I prefer homemade for the best flavor, store-bought works in a pinch.

How do I keep the cookies from spreading too much?

I make sure the cheesecake filling is well chilled and don’t over-soften the butter in the dough.

Can I use light brown sugar instead of dark?

Yes, but dark brown sugar gives a richer molasses flavor.

Can I make these without the filling?

Yes, the dough itself bakes into soft, spiced gingerbread cookies.

Can I use a hand mixer for the filling?

Yes, it helps achieve a smooth and creamy consistency.

What type of molasses works best?

I prefer unsulphured molasses for its mild, sweet flavor.

Can I decorate these cookies?

Yes, I sometimes drizzle with white chocolate or dust with powdered sugar for a festive touch.

Conclusion

Festive Gingerbread Cheesecake Delight is one of my favorite holiday cookie recipes because it combines nostalgic spiced gingerbread with a creamy cheesecake surprise. They’re fun to make, beautiful to serve, and irresistibly delicious. Whenever I bake them, they quickly become the highlight of any holiday gathering.