Gingerbread Cheesecake Cookies in Your Pressure Cooker
Festive, soft and chewy gingerbread cookies stuffed with creamy cheesecake filling—baked to perfection and full of cozy spiced flavor.
Equipment
- 1 Electric hand mixer for beating cream cheese and butter
Ingredients
Main ingredients
- 125 g Cream cheese softened to room temperature
- 75 g Powdered sugar for filling
- 0.5 teaspoon Vanilla extract for filling
- 250 g All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 150 g Unsalted butter softened to room temperature
- 100 g Brown sugar
- 50 g Granulated sugar
- 100 g Molasses
- 1 Large egg room temperature
- 2 teaspoons Vanilla extract
- 50 g Granulated sugar for rolling
Instructions
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Beat cream cheese with powdered sugar and vanilla until smooth. Scoop teaspoons onto a parchment-lined plate and freeze for at least 30 minutes.
- Whisk flour, baking soda, and spices in one bowl. In another, cream butter and sugars until fluffy, then mix in molasses, egg, and vanilla.
- Combine dry and wet ingredients to form a sticky dough. Chill dough for at least 2 hours or overnight.
- Scoop dough, flatten it, and add a frozen cheesecake ball in the center. Wrap and seal the dough around it.
- Roll balls in granulated sugar and space 5cm apart on baking sheet.
- Bake cookies for 10–12 minutes until edges are set and tops crack slightly.
- Cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve warm or at room temperature, with a cozy drink or glass of milk.
Notes
For best results, chill dough and filling overnight. Bake fresh anytime straight from fridge or freezer. Avoid over-baking to keep them soft!