Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth. Chill the filling in the refrigerator while you prepare the dough.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and egg until smooth and well blended. Add the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Stir just until combined. Chill dough for 30 minutes.
- Using a large cookie scoop, portion the dough onto the prepared baking sheet and flatten slightly into disks. Scoop about 2 teaspoons of cheesecake filling into the center of each disk. Fold the dough around the filling, pinching the seams to seal, and roll into smooth balls.
- Roll each filled dough ball lightly in granulated sugar and place on the baking sheet, leaving space between each cookie. Bake for 15 minutes, or until the edges are set and the tops are slightly cracked. The centers should still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve at room temperature and enjoy the creamy cheesecake center!
Notes
Tips:
• For smaller cookies, use a medium-sized scoop for the dough and a teaspoon for the cheesecake filling.
• The cheesecake filling should be well chilled before using — it helps seal the centers more easily.
• Roll the dough lightly in sugar for sparkle and subtle crunch.
• Cookies will continue setting as they cool, so don’t overbake!
• For smaller cookies, use a medium-sized scoop for the dough and a teaspoon for the cheesecake filling.
• The cheesecake filling should be well chilled before using — it helps seal the centers more easily.
• Roll the dough lightly in sugar for sparkle and subtle crunch.
• Cookies will continue setting as they cool, so don’t overbake!