Make the Cheesecake Centers

1. Line a small baking tray with parchment paper so nothing sticks.

2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until the mixture turns smooth, creamy, and slightly airy — about 2 minutes.

3. Scoop out 18 mounds of the filling, roughly 2 teaspoons each, and drop them onto your lined tray.

4. Freeze the cheesecake portions until they’re completely solid and easy to handle.

Prep the Spiced Sugar

1. Combine the sugar with ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl.

2. Give it a quick whisk and set it aside for rolling later.

Make the Gingerbread Dough

1. Heat your oven to 350°F (180°C) and line two large baking sheets with parchment.

2. In a separate bowl, whisk the flour, all the spices, baking soda, and salt until everything looks well dispersed.

3. In a large bowl, beat the softened butter and brown sugar on high until the mixture becomes pale and fluffy — about 2 minutes.

4. Add the egg yolks, molasses, and vanilla. Mix again for another minute until the mixture looks creamy.

5. Pour the dry ingredients into the wet ingredients and mix on low speed until a dough forms.

Assemble the Cookies

1. Scoop out 18 balls of dough using a 2-tablespoon cookie scoop. Roll each one gently between your palms.

2. Flatten each dough ball slightly, place one frozen cheesecake center in the middle, then wrap the dough completely around it. Roll again to seal the edges.

3. Coat each stuffed cookie ball in the spiced sugar mixture.
   (Keep the cheesecake centers in the freezer until the exact moment you need them — they must stay firm.)

Bake

1. Arrange six cookies at a time on your prepared baking sheet.

2. Bake for 11–12 minutes, just until the edges look set.

3. Let them rest on the baking sheet for about 10 minutes, then move them to a cooling rack to finish cooling.

4. Enjoy once fully cooled… or warm, if you enjoy living dangerously.