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Christmas Candy Cane Gingerbread Cheesecake Stuffed Cookies

Candy Cane and Gingerbread Cheesecake Stuffed Cookies

A delicious Christmas version of my famous crowd-pleasing Cheesecake Stuffed Cookie recipe, made with candy canes and Pfeffernüsse (German gingerbread cookies).

Course Cookies
Keyword Christmas, Cookies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 cookies

Ingredients

Cheesecake Filling

  • 125 g cream cheese, at room temperature
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 4 candy canes, crushed, plus extra to sprinkle on top
  • 4-6 Pfeffernüsse cookies, crushed
  • 1/2 teaspoon ground ginger

Cookies

  • 1/2 cup (110g) butter
  • 1 1/2 cups (350g) light brown sugar
  • 2 eggs
  • 1/2 cup (55g) cocoa powder
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 2 cups (260g) all-purpose flour
  • Fleur de sel, to sprinkle

Instructions

  1. To make the cheesecake filling, mix the cream cheese, caster sugar and vanilla together until well combined.
  2. Divide the mixture in half, into separate bowls. Gently mix the crushed candy canes into one bowl. Gently mix the crushed Pfeffernüsse and ground ginger into the other bowl.

  3. Place in the fridge for at least 30 minutes. Take tablespoons of the chilled filling and shape into 6 x 3cm round patties for each flavour, about 1cm thick. Place back into the fridge until ready to use.

  4. Line two baking tray with non-stick baking paper. Preheat your oven to 180°C (350°F). 

  5. In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.

  6. Take 1 heaped tablespoon of dough and flatten into a 5cm circle on the baking tray. They should be just larger than your cheesecake pattie. Place the cheesecake disc on top.

  7. Top with a flattened tablespoon of dough, and seal the edges. Repeat until you have twelve cookies. Sprinkle the tops of the Ginger cookies with fleur de sel and bake for 8-12 minutes. When baked and still warm, sprinkle the top of the Candy Cane cookies with a little crushed candy cane.