Description
Festive gingerbread cheesecake thumbprint cookies blend warm holiday spices with creamy cheesecake centers. Rich molasses and delicate cream cheese create a delightful seasonal treat that will charm guests at winter gatherings.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (270 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter
- 6 ounces (170 grams) cream cheese
- 8 ounces (226 grams) semi-sweet chocolate
- 12 ounces (340 grams) white chocolate
Sweeteners and Dairy:
- ¼ cup (50 grams) brown sugar
- ¼ cup (60 milliliters) sour cream
- 1 large egg yolk
Spices and Flavoring:
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 2 teaspoons pure vanilla extract
- 2 teaspoons shortening
- 1 pinch of salt (about ¼ teaspoon)
Instructions
- Craft the luscious cheesecake filling by vigorously whipping cream cheese and brown sugar in a mixing bowl until smooth and creamy, approximately 2 minutes. Gently fold in sour cream, then incorporate a single egg and pure vanilla extract. Refrigerate the mixture for optimal consistency.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper for even cookie placement.
- In a stand mixer with paddle attachment, cream two sticks (226 grams) of softened butter, granulated sugar, a pinch of salt, and vanilla extract at medium-high speed until the mixture becomes light and fluffy, about 2 minutes.
- In a separate bowl, thoroughly combine all-purpose flour with warming spices like ground ginger, cinnamon, and nutmeg. Gradually introduce the dry ingredients to the butter mixture, starting at low speed and progressively increasing to medium until fully integrated.
- Using a small cookie scoop, form uniform dough balls and arrange them 1-2 inches apart on the prepared baking sheet. Bake for 8 minutes, then carefully create indentations using the back of a rounded measuring spoon or wooden utensil.
- Delicately fill each cookie’s center with the chilled cheesecake mixture. Return the cookies to the oven and bake an additional 8 minutes until the filling sets and edges appear golden.
- Transfer cookies to wire cooling racks and allow them to reach room temperature. Meanwhile, prepare the chocolate drizzle by melting white chocolate and vegetable shortening in the microwave, stirring every 20 seconds until smooth.
- Using a piping bag or a plastic bag with a trimmed corner, elegantly drizzle white chocolate over half the cookies. Repeat the process with semi-sweet chocolate for the remaining batch, creating a visually appealing two-toned effect.
Notes
- Creamy filling emerges from a delightful blend of cream cheese, brown sugar, and vanilla, creating a luscious center that chills perfectly before nestling into warm cookie indents.
- Butter-rich dough transforms with a magical mix of warm spices, giving these thumbprint cookies their irresistible gingerbread character and aromatic charm.
- Precise baking technique involves a clever two-stage process: initial cookie shaping, then strategic indent creation to cradle the silky cream cheese filling.
- Chocolate drizzle adds a final elegant touch, with white and semi-sweet chocolates dancing across cooled cookies in delicate, artistic streams.
- Cooling cookies on wire racks ensures perfect texture, allowing the delicate thumbprints to set and maintain their beautiful shape while developing deep, rich flavors.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 215 kcal
- Sugar: 10g
- Sodium: 82mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg