Make the cheesecake filling

• Beat the cream cheese with the powdered sugar and a little vanilla extract until smooth.
• Scoop small portions onto a lined tray and freeze until firm.

Make the gingerbread cookie dough

• Cream the butter with the brown sugar and granulated sugar until light and fluffy.
• Beat in the egg, molasses and vanilla extract.
• Whisk the flour with the baking soda, ginger, cinnamon, nutmeg, cloves and salt, then mix into the wet ingredients to form a soft dough.

Chill the dough

• Cover the dough and refrigerate until firm enough to handle.

Prepare the spiced sugar

• Combine the granulated sugar with the cinnamon in a small bowl.

Stuff and roll the cookies

• Flatten a piece of dough in your hand, place a frozen cheesecake portion in the center and seal the dough around it.
• Roll into a ball, then roll in the spiced sugar.
• Place the balls on a lined baking tray, spacing them apart.

Bake the cookies

• Bake at 180 °C until the edges are set and the tops look slightly underdone.
• Let the cookies cool on the tray for a few minutes, then transfer to a cooling rack.