Description
Seasonal magic sparkles in this gingerbread cheesecake delight, where warm spices dance with creamy richness. Sweet holiday memories melt together, inviting you to savor each luxurious, spiced bite of comfort and joy.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup packed brown sugar
- 8 ounces (226 grams) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1/3 cup molasses
- 1 egg
Spices and Seasonings:
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sweeteners and Flavoring:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium mixing bowl, whisking thoroughly to distribute spices evenly.
- Cream butter and brown sugar in a large bowl until the mixture becomes light and airy, creating a smooth base for the cookie dough.
- Incorporate egg and molasses into the butter mixture, blending until the ingredients are fully integrated and the texture is uniform.
- Gradually fold dry ingredients into the wet mixture, mixing until a soft, cohesive dough forms that can be easily shaped.
- Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Create small cheesecake balls by scooping the mixture and forming 1-inch spheres, then chill in the freezer for 15 minutes to firm up.
- Take a tablespoon of cookie dough, flatten it in your palm, and carefully encase each frozen cheesecake ball, sealing the edges completely.
- Gently roll the wrapped cheesecake balls to create uniform spheres, ensuring no filling is exposed.
- Arrange cookies on a parchment-lined baking sheet, spacing them to allow for slight spreading during baking.
- Bake at 350°F (175°C) for 10–12 minutes, watching for set edges and a light golden color.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling.
Notes
- Precision Matters: Chill cheesecake balls thoroughly to prevent melting during wrapping, ensuring clean and smooth cookie formation.
- Flexible Flavor Boost: Experiment with spice ratios like adding extra ginger or nutmeg for a more intense gingerbread profile that matches personal taste preferences.
- Dietary Adaptation: Substitute gluten-free flour blend and dairy-free cream cheese for those with dietary restrictions, maintaining the recipe’s delightful texture and taste.
- Make-Ahead Magic: Prepare cheesecake balls and cookie dough separately in advance, storing in refrigerator up to 2 days for convenient last-minute baking.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg