I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

In a large bowl, I beat ¾ cup softened butter and 1 cup brown sugar with an electric mixer until fluffy. I add 1 egg and ¼ cup molasses, mixing well. In another bowl, I whisk 2 ¼ cups flour, 1 ½ tsp ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg, 1 tsp baking soda, and ½ tsp salt. I gradually add the dry ingredients to the wet, mixing until a soft dough forms for Gingerbread Cheesecake Cookies.

I beat 8 oz softened cream cheese, ¾ cup powdered sugar, and ½ tsp vanilla extract until smooth. I scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 15 minutes to firm up.

I scoop 1 tbsp of dough, flatten slightly, and wrap it around a frozen cheesecake dollop, ensuring it’s fully enclosed. I roll each ball in ¼ cup granulated sugar for a sparkly finish and place them 2 inches apart on the baking sheets.

I bake for 10–12 minutes until the edges are set and tops are slightly cracked. I cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

I serve these cookies at room temperature, enjoying their spiced, creamy goodness with a hot drink.