Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until well combined.

Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in Carrots, Pecans, and White Chocolate Chips:
Gently fold in the grated carrots, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.

Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Cookies:
Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Add a small spoonful of the cheesecake filling in the center, then top with another tablespoon of cookie dough. Gently press the edges together to seal the filling inside.

Bake the Cookies:
Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.