Cinnamon Kissed Cheesecake Donut Cookies Recipe
Introduction
These Cinnamon Kissed Cheesecake Donut Cookies combine the best of two worlds: soft, cinnamon-sugar coated cookies with a creamy cheesecake filling. They make a delightful treat that’s perfect for sharing or enjoying with a cup of coffee.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon
- 1 cup caramel sauce (optional, for serving)
Instructions
- Step 1: Cream the softened butter and 1 cup granulated sugar until light and fluffy using a mixer. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 3: Prepare the cheesecake filling by beating the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Transfer this mixture to a piping bag.
- Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 5: Roll the dough into 1-inch balls, then flatten each ball. Use a large round cookie cutter to shape them into circles.
- Step 6: Pipe the cheesecake filling around the edges of each cookie circle. Fold the edges over the filling to enclose it, pressing gently to seal. Cut out the center of each to create a donut shape.
- Step 7: Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish. Roll each cookie in this cinnamon sugar mixture to coat evenly.
- Step 8: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 12 to 15 minutes, or until the cookies are lightly golden and set. Allow to cool before serving.
Tips & Variations
- Chill the dough for 30 minutes before shaping to make it easier to handle and prevent spreading in the oven.
- For a festive touch, drizzle caramel sauce over the cooled cookies just before serving.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the coating to 1 1/2 tablespoons.
- Use a piping bag with a small round tip to neatly pipe the cheesecake filling without it spilling over.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat briefly in a warm oven to soften the cream cheese filling if desired. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light cream cheese instead of regular?
Yes, light cream cheese will work, but it may slightly affect the richness and texture of the filling.
How do I prevent the filling from leaking during baking?
Make sure to press the edges well to seal the filling inside the dough completely. Chilling the filled dough briefly before baking can also help it hold its shape better.
PrintCinnamon Kissed Cheesecake Donut Cookies Recipe
Delight in these Cinnamon Kissed Cheesecake Donut Cookies, a perfect fusion of tender cookie dough enveloping a creamy cheesecake filling. Rolled in cinnamon sugar and baked to golden perfection, these treats combine the best of donuts and cheesecake into a handheld delight ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Coating
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Topping
- 1 cup caramel sauce (optional for serving)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture becomes light and fluffy, indicating that air has been incorporated for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in 1 teaspoon of vanilla extract to infuse warmth and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the creamed wet mixture until just combined, taking care not to overmix which can toughen the dough.
- Prepare the Cheesecake Filling: Beat the softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until the filling is smooth and creamy, then transfer this to a piping bag for easy application.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Roll the dough into 1-inch balls and flatten each. Use a large cookie cutter to cut circles from the dough pieces.
- Fill the Cookies: Pipe the cheesecake filling around the edges of each dough circle. Fold the edges over the filling to enclose it, press to seal securely, and cut out the center to form a donut shape with a creamy center.
- Coat with Cinnamon Sugar: Mix 1 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow dish. Roll each shaped cookie in this mixture to coat completely, adding a sweet and spicy crust.
- Bake: Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow room for slight expansion. Bake for 12-15 minutes or until cookies are lightly golden and set.
Notes
- For best results, chill the dough for 30 minutes before shaping to make it easier to handle.
- Use room temperature cream cheese to ensure a smooth cheesecake filling.
- Allow cookies to cool completely on a wire rack before serving to prevent breaking the delicate donut shape.
- Serve with caramel sauce as a drizzle for extra indulgence, but it is optional.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: cinnamon cheesecake cookies, donut cookies, baked cheesecake treats, cinnamon sugar cookies, cream cheese filled cookies
