In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Use an electric mixer on medium speed to beat the mixture until it’s light and fluffy, about 2-3 minutes. Once combined, scoop out small portions and roll them into balls. Place the cheesecake balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes until firm.

While the cheesecake filling is chilling, prepare the spiced sugar by whisking together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves in a small bowl. Ensure the spices are evenly mixed, creating a fragrant blend. Set aside this mixture to roll the cookies later.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and remaining spices until well combined. In a large mixing bowl, cream the unsalted butter and light brown sugar together using an electric mixer for about 2-3 minutes until pale and fluffy. Add the egg yolks, molasses, and vanilla extract, mixing until smooth and fully incorporated.

Carefully add the dry flour mixture to the wet butter mixture, using a spatula to fold the ingredients together. Mix until just combined; the dough should be neither too sticky nor too crumbly. If it feels too wet, add a touch more flour.

Preheat your oven to 350°F (175°C). Take a portion of the gingerbread cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center, then encase it with the dough, shaping it into a smooth ball. Roll the dough ball in the prepared spiced sugar mixture until evenly coated and set aside on a baking sheet.

Arrange the coated cookie balls on a greased or lined baking sheet, leaving space between each cookie. Bake in the preheated oven for 11-12 minutes, until the edges are firm and the center looks slightly underbaked. Once baked, remove the Gingerbread Cheesecake Cookies from the oven and let them cool on a wire rack for at least 10 minutes.