Gingerbread Cheesecake Cookies Made Easy in Your Pressure Cooker
Soft and spiced, these gingerbread cheesecake cookies feature a creamy surprise center and are baked to chewy perfection with a pressure cooker twist!
Equipment
- 1 Electric hand mixer
- 1 Cookie scoop 1 tablespoon for filling, 4 tablespoon for dough
- 1 Baking sheet
Ingredients
Gingerbread Cheesecake Cookies
- 125 g Cream cheese softened to room temp
- 75 g Powdered sugar
- 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 temp
- 100 g Brown sugar
- 50 g Granulated sugar in dough
- 100 g Cooking molasses
- 1 Large egg room temp
- 2 teaspoons Vanilla extract in dough
- 50 g Granulated sugar for rolling
Instructions
Instructions
- Beat cream cheese, powdered sugar, and vanilla extract for filling until smooth. Chill in small dollops.
- In a bowl, whisk together all-purpose flour, baking soda, and spices.
- In another bowl, beat butter until creamy, then add both sugars and mix until fluffy.
- Add molasses, egg, and vanilla to butter mixture. Beat until combined.
- Combine dry ingredients with wet. Stir just enough to form dough.
- Flatten dough, add chilled cheesecake center, wrap and roll into balls.
- Roll each ball in granulated sugar for coating.
- Place cookies on parchment-lined tray, spaced 2" apart.
- Chill formed cookies in fridge for at least 30 minutes before cooking.
- Use pressure cooker to steam cookies in batches on mild setting, then release pressure slowly.
- Let cookies cool slightly before serving to enjoy the soft texture and gooey center.
Notes
Pressure-steaming the cookies locks in moist texture and ensures a tender center—store chilled in fridge up to a week for best results.