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Gingerbread Cheesecake Cookies
Dessert

Gingerbread Cheesecake Cookies

1 h 15 minServes 14Nutri-Score D€€
from @inbloombakery58 imports0 cooked
Adapt this recipe

what you need

Ingredients

14 people
  • unsalted butter (softened)Dairy115 g
  • brown sugar (packed)Pantry150 g
  • egg (room temperature)Dairy1 piece
  • molassesPantry60 ml
  • vanilla extractPantry5 ml
  • all-purpose flourGrains250 g
  • baking sodaPantry3 g
  • ground gingerSpices4 g
  • ground cinnamonSpices3 g
  • ground nutmegSpices1 g
  • ground clovesSpices1 g
  • saltSpices2 g
  • cream cheese (softened)Dairy150 g
  • granulated sugar (for the cheesecake filling)Pantry40 g
  • vanilla extract (for the cheesecake filling)Pantry5 ml
  • granulated sugar (for rolling)Pantry60 g
  • ground cinnamon (for the spiced sugar)Spices3 g
  • ground ginger (for the spiced sugar)Spices2 g

per serving

Nutrition

178kcal

Carbs
21 g
Proteins
2 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • Baking tray
  • Oven

step by step

Method

  1. Make the cheesecake filling

    • Beat the cream cheese with the granulated sugar and vanilla extract until smooth.
    • Scoop small portions onto a lined tray and freeze until firm.
    Step 1

  2. Make the gingerbread cookie dough

    • Cream the butter with the brown 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.
    Step 2

  3. Chill the dough

    • Cover the dough and refrigerate until firm enough to handle.
    Step 3

  4. Prepare the spiced sugar

    • Mix the granulated sugar with the cinnamon and ginger in a small bowl.
    Step 4

  5. Stuff the cookies

    • Flatten a piece of dough in your palm, place a frozen cheesecake portion in the centre and seal the dough around it.
    • Roll each ball in the spiced sugar and place on a lined baking tray, spacing them apart.
    Step 5

  6. Bake the cookies

    • Bake at 180 °C until the edges are set and the tops are slightly cracked.
    • Let cool on the tray for a few minutes before transferring to a rack.
    Step 6
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