Yield: 18 cookies

Cheesecake Stuffed Gingerbread Cookies

These Cheesecake Stuffed Gingerbread Cookies are soft, chewy, and stuffed with delicious cheesecake! They are made with Betty Crocker® Gingerbread Cake and Cookie Mix and homemade cheesecake.

Prep Time 27 minutes
Cook Time 10 minutes
Total Time 37 minutes

Ingredients

  • Gingerbread Cookie Outer Layer:
  • 1 recipe Betty Crocker® Gingerbread Cake and Cookie Mix: You will need 1 stick, (1/2 cup) of unsalted butter, 1 tablespoon water, and 1 egg.
  • flour for rolling out cookies, (keep about a cup on hand)
  • Cheesecake Center:
  • 1-1/4 packages, (10 ounces) plain cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/8 cup cornstarch
  • 1/3 confectioner’s sugar, sifted
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees F (350 degrees if using a dark or nonstick cookie sheet). Line 2 baking sheets with parchment paper and set aside.
  2. Prepare the Betty Crocker® Gingerbread Cake and Cookie Mix according to directions for gingerbread cookies. Keep flour on hand for rolling out on a lightly floured surface.
  3. Using an electric hand mixer, mix the cream cheese and sour cream until it's smooth, mix in the cornstarch, confectioner's sugar, 1 large egg, and vanilla extract until combined.
  4. Using a medium cookie scoop, scoop out the gingerbread cookie dough onto a lightly floured
  5. surface 1 scoop at a time. Using a rolling pin, roll out to 1/4" thick.
  6. Scoop 1 tablespoon of cheesecake mixture onto the center of each rolled-out gingerbread dough. Pinch the edges together and turn over onto a parchment-lined baking sheet. There may be some cheesecake filling leftover. Makes 18 cookies. Enjoy!

Notes

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 98mgCarbohydrates: 18gFiber: 0gSugar: 9gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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