Gingerbread Cheesecake Cookies Pressure Cooker Recipe
Soft and chewy gingerbread cookies with a surprise cheesecake center baked to perfection in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough & Filling
- 125 g Cream cheese softened to room temperature
- 75 g Powdered sugar
- 0.5 teaspoon Vanilla extract
- 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 Egg large
- 2 teaspoon Vanilla extract
- 50 g Granulated sugar for rolling
Instructions
Instructions
- Beat cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy.
- Scoop 1-tablespoon dollops onto parchment and freeze for 30 minutes.
- Whisk together the flour, baking soda, spices, and salt in a bowl and set aside.
- Beat butter with sugars until fluffy. Mix in molasses, egg, and vanilla.
- Slowly mix in dry ingredients until a soft dough forms. Chill 30 minutes.
- Preheat oven to 180°C. Take 1 tablespoon of dough, flatten, add frozen filling, and wrap dough around it.
- Roll balls in sugar and place on baking sheet spaced apart.
- Bake for 10-12 minutes until edges are set and tops cracked.
- Cool 5 minutes on baking sheet before moving to wire rack.
Notes
Refrigerate in airtight container for up to 3 days. Serve at room temperature or warm slightly to enjoy the soft texture.