Belfonte Dairy | From the Heart of Kansas City

Gingerbread Cheesecake Stuffed Cookies

A plate of golden-brown gingerbread cookies displayed alongside a carton of Belfonte heavy whipping cream, showcasing a festive dessert setup.

Ingredients

  • 1 cup butter (browned, unsalted)
  • 1 cup brown sugar
  • 1/3 cup + 1/3 cup sugar
  • 2 eggs + 1 egg yolk
  • 1/4 cup molasses
  • 1 tbsp vanilla extract
  • 1/2 tsp ginger
  • 1 tbsp cinnamon
  • 1/2 tsp cream of tartar
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 2 3/4 cups flour

For Cheesecake Filling:

  • 8 oz cream cheese (1 block)
  • 1 1/2 cups powdered sugar
  • 1/4 cup Belfonte Heavy Whipping Cream
  • 1 tsp vanilla extract

Directions

  1. In a medium sized bowl, mix together your cream cheese, powdered sugar, Belfonte Heavy Whipping Cream and vanilla extract until well combined.
  2. Scoop out spoonfuls of your mixture onto a piece of parchment paper and place in the freezer to set.
  3. Pre heat your oven to 350 degrees F and line your baking sheets with parchment paper.
  4. In a large bowl add your butter, brown sugar and ⅓ cup sugar and stir until combined. Add your eggs, egg yolk, molasses and vanilla extract and mix until well combined.
  5. Add your dry ingredients and mix once more.
  6. Scoop out your cookie dough and place a spoonful of the chilled cheesecake mixture in each cookie and roll into a ball. Roll in sugar and place on baking sheet.
  7. Bake in the oven at 350 degrees for 8-10 minutes.
  8. Remove from oven and let cool.
  9. Share and enjoy!!
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