Cheesecake Stuffed Gingerbread Cookies
@thechowdown cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Athanasia Nguyen on SeeMeCook
A perfectly chewy gingerbread cookie with a spiced, crinkle exterior and a sweet, tangy cheesecake center. These cookies are rolled in sugar for a delightful crunch and embody the festive holiday spirit.
- Time
- 1 hour 42 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cheesecake Filling
- 30 g
- 2 g
Gingerbread Cookie Dough
- 115 g
- 110 g
- 50 g
- 85 g
- 50 g
- 280 g
- 5 g
- 4 g
- 3 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 850 g before cooking, which is about 45 g per serving.
Steps
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop half-tablespoon dollops of the cheesecake mixture onto a baking sheet lined with wax paper. Spread each dollop into a small disc shape.
Place the cheesecake discs in the freezer to harden for at least 30-60 minutes.
In a large bowl or stand mixer, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
Add the molasses and egg to the butter mixture, beating until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually mix the dry ingredients into the wet ingredients just until blended. Do not overmix.
Chill the cookie dough in the refrigerator for at least 30-60 minutes so it is easy to handle.
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a baking sheet with parchment paper.
To assemble, scoop approximately 2 tablespoons of gingerbread dough and flatten it between your palms.
Place a frozen cheesecake disc in the center of the dough and wrap the dough around the disc, pinching the edges to seal it completely.
Roll the dough ball in a small bowl of granulated sugar until evenly coated.
Place cookies on the prepared baking sheet and bake for 10-12 minutes until the edges are set and the tops have a crinkle appearance.
Allow cookies to cool on the pan for 5-10 minutes before transferring to a wire rack.
Notes
Ensure the cheesecake discs are completely frozen before attempting to wrap the dough around them. Chilling the dough is essential to prevent the cookies from spreading too much and to make the assembly process easier. Store leftovers in the refrigerator due to the cream cheese filling.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 184
- Protein
- 2 g
- Carbs
- 27 g
- Fat
- 8 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
