Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 20–22 small teaspoons of filling onto a parchment-lined plate. Freeze 20–30 minutes.

Whisk flour, baking soda, salt, and spices together.

In a separate bowl, cream butter and both sugars until fluffy. Beat in molasses, egg, and vanilla. Add dry ingredients and mix until a soft dough forms. Chill 20–30 minutes.

Scoop a tablespoon of gingerbread dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around it and roll into a smooth ball. Roll in sugar if desired.

Place on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until set around the edges but soft in the center.

Let cool on the sheet 5 minutes before transferring to a rack. Serve warm for the gooiest centers!