Prepare the Cookies

• In a bowl, mix together 6 tablespoons of granulated white sugar, 2 1/2 cups of all-purpose flour, and your spices: 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon each of ground allspice and ground cloves. Stir until well combined to form a dough, then chill for at least 2 hours.
• Beat 6 ounces of cold cream cheese in a bowl until smooth. Add in 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract; mix until fully combined. Refrigerate it to firm up while the dough chills.
• Set the temperature to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Once chilled, remove the cookie dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles. Place half of the circles on the prepared baking sheets, and with the rest, create a 1-inch indentation in the center without cutting through.
• Gently spoon or pipe about 1/2 to 1 teaspoon of the cheesecake filling into the center of each cookie having an indentation.
• Place your baking sheets in the oven and bake for 10-13 minutes. The cookies should be lightly golden around the edges, and the cheesecake filling needs to be mostly set and slightly puffed.
• Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.