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Easy gingerbread cheesecake cookies with a white chocolate chip gingerbread cookie dough and salted caramel cheesecake filling!

Christmas cookies

It is clear, especially this year, how much I adore baking cookies at Christmas. I actually love baking cookies all year round, but I find that the flavour combinations and ideas during the winter season are just DELIGHTFUL. I have already posted my Christmas sprinkle cookies, and my small batch gingerbread nyc cookies this year alone.

These cookies are a marriage of my all time viral favourite, my gingerbread nyc cookies, and then also my salted caramel cheesecake cookies. I know I keep talking about these style of cookies, but I adore them and you all requested another fun version so here we are.

Cheesecake stuffing

These cookies have a simple cheesecake centre, just like in my salted caramel cheesecake cookies. It might seem like an odd combination to some, but honestly you just need to trust the process here; it tastes utterly scrumptious.

This simple cheesecake mix contains full-fat soft cream cheese, icing sugar and some salted caramel sauce. I use my homemade caramel sauce in these cookies, but you can use a shop bought caramel easily (and add salt, or leave it out.) I mix these all together as little as possible to combine the ingredients, and then scoop onto a lined tray. The cheesecake mix should hold, but even if it’s a little soft, you are saved by the freezing process.

It’s so important to freeze the cheesecake balls before baking the cookies because otherwise it’ll end up being a sticky cheesecake cookie mess when trying to put them together, so please be patient.

Cookie dough

The cookie dough for these cookies follows a similar pattern to my previous gingerbread flavour chocolate chip cookies because I simply adore the cookie dough…

Butter – Unsalted butter works perfectly, though a baking spread will also do the job. I just use supermarket own of either.
Sugar – I opted for dark brown soft sugar because I wanted the deeper molasses flavour, but light brown soft sugar works really well, also.
Egg – One egg is all you need. I usually bake with medium eggs, but a large egg will work without any issues.
Plain flour – Using plain flour gives better control over the rise and helps manage the spread, as it contains no raising agents.
Raising agent – A small amount of bicarbonate of soda is key for the texture. These are standard-sized cookies, so there’s no need for baking powder.
Salt – A pinch of sea salt balances the sweetness and enhances the chocolate and overall flavour, though you can leave it out if you prefer.
Flavours – I often add a little vanilla extract to my cookie doughs because I love the flavour, but to make these festive I also add in ground ginger, and a little cinnamon and nutmeg.
Chocolate – Because I adore the combination, I also add white chocolate chips. You can swap this to other chocolates, or leave them out and make less cookies.

Making the cookies

Even though this cookie dough is similar to other recipes I have posted before, I’d still recommend knowing the recipe method before you start, like with all recipes. I’m a strong believer in sticking with a method that works—no need to reinvent it. I’ll tweak the flavours here and there to suit different combinations, but in this case the dough is wonderfully straightforward and quick to bring together.

I always begin by beating the butter and sugar. If I’m using a baking spread, I pop it straight from the fridge into the bowl and mix it with the sugar. When I’m working with block butter, it helps if it’s closer to room temperature, as it makes the dough much easier to combine.

Next, I add the wet ingredients, the vanilla and egg, and mix until smooth. Then in go the dry ingredients: the flour, bicarbonate of soda, salt, and spices. Finally, mixing in the chocolate chips. I use a 6cm cookie scoop to portion the dough onto large lined baking trays, and then I get the cheesecake out of the freezer.

Press the cookie dough into the palm of your hands and then add a dollop of cheesecake mix to the middle, and wrap the cookie dough around it tightly. You want to make sure that you can’t see any cheesecake mix, to help prevent leakage in the oven. However, it can occasionally happen anyway, but this is totally fine and not an issue. Once baked, let the cookie cool fully, and then set in the fridge for an hour.

Tips & Tricks

I use a 6cm cookie scoop to portion the dough
I use my homemade caramel sauce in these cookies
I use large baking trays, and add 6 per tray. These allow for spreading
These cookies last 3-4+ days, in the fridge, due to the cheesecake centre.
These cookies can freeze for 3+ months