Cinnamon Kissed Cheesecake Donut Cookies

Introduction

There’s something truly magical about the fusion of a soft, buttery cookie with the creamy, indulgent filling of a cheesecake. These Cinnamon Kissed Cheesecake Donut Cookies quickly became a family favorite in our house. With their soft, pillowy texture and the added delight of cinnamon-sugar coating, these cookies are a comforting treat that’s perfect for any occasion. Whether you’re preparing for a holiday gathering or simply treating yourself, they bring a balance of flavors and textures that are irresistible. The cheesecake filling inside the dough adds a creamy surprise that elevates the experience, and the hint of cinnamon sugar on top gives them just the right amount of spice. After making them for the first time, my family couldn’t stop reaching for more—they’re that good! Here’s everything you need to make these Cinnamon Kissed Cheesecake Donut Cookies yourself.

Ingredients

For the 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

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 1 tbsp ground cinnamon

For the Caramel Sauce (optional):

• 1 cup caramel sauce

Instructions

1. Prepare the Dough:

• Begin by creaming the softened butter and granulated sugar in a large mixing bowl. Beat until the mixture becomes light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• 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. Be careful not to overmix.

1. Prepare the Cheesecake Filling:

• In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
• Transfer the cheesecake filling into a piping bag, which will make it easier to pipe the filling onto the dough later.

1. Shape the Cookies:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll the dough into 1-inch balls, then flatten each ball into a small disk. Use a large cookie cutter or a glass to shape the dough into circles.
• Pipe a ring of cheesecake filling around the edge of each circle, leaving a small space in the middle.
• Fold the edges of the dough over the filling to enclose it. Press the dough gently to seal, then cut out the center to form a donut shape.

1. Coat the Cookies:

• In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each cookie in the cinnamon-sugar mixture until fully coated.

1. Bake the Cookies:

• Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the cookies are lightly golden and set. Be careful not to overbake.

Nutrition Facts

• Servings: Approx. 24 cookies
• Calories per serving: 150-180 (depending on the size of the cookie)

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• Serve with a drizzle of caramel sauce for an extra indulgent touch.
• Pair with a hot beverage such as coffee, tea, or hot chocolate for a cozy treat.
• Perfect for a holiday party or as a sweet gift for friends and family.
• Serve as an after-school snack or as part of a weekend dessert spread.
• Enjoy as a mid-day pick-me-up alongside a refreshing glass of milk.

Additional Tips

1. Make sure the butter is softened to room temperature to ensure smooth creaming with the sugar.
2. Chill the dough for 10-15 minutes before rolling out if it’s too sticky.
3. Use a piping bag with a round tip to easily pipe the cheesecake filling onto the dough.
4. If you don’t have a cookie cutter, a drinking glass works perfectly to form even circles.
5. To make the cinnamon sugar coating more flavorful, try adding a pinch of nutmeg or cardamom for an extra aromatic touch.

Recipe Variations

• Chocolate Cheesecake Filling: Swap out the classic cheesecake filling for a chocolate cheesecake filling for a decadent twist.
• Pumpkin Spice Version: Add a teaspoon of pumpkin pie spice to the dough and cinnamon sugar for a seasonal fall variation.
• Gluten-Free: Use a 1-to-1 gluten-free all-purpose flour blend to make this recipe gluten-free.
• Vegan Option: Substitute vegan butter and cream cheese alternatives to create a dairy-free version of these cookies.

Serving Suggestions

• Serve alongside a warm cup of coffee or hot chocolate during the winter months.
• Arrange them on a holiday dessert platter with other festive treats like sugar cookies and chocolate truffles.
• Pack them in a decorative tin and give them as a sweet gift for birthdays or holidays.

Freezing and Storage

• Freezing the Dough: You can freeze the dough before baking. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the dough balls to a freezer-safe bag and store for up to 3 months. When ready to bake, let them thaw slightly and bake as directed.
• Storing Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 1 week.
• Freezing Baked Cookies: These cookies freeze well. Place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.

FAQ

1. Can I use low-fat cream cheese for the filling?

• Yes, low-fat cream cheese can be used, but it may alter the texture slightly.

1. What can I use if I don’t have a piping bag?

• A plastic sandwich bag with the tip of one corner cut off can work as a substitute.

1. Can I make the dough ahead of time?

• Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

1. How do I know when the cookies are done baking?

• The cookies should be lightly golden at the edges, and the dough should be set but soft.

1. Is it necessary to use caramel sauce?

• No, the caramel sauce is optional, but it adds an extra layer of sweetness and flavor.

1. Can I skip the cinnamon sugar coating?

• You can skip it, but the cinnamon sugar adds a delicious flavor and texture contrast.

1. Can I make the cookies larger or smaller?

• Yes, but be sure to adjust the baking time accordingly. Larger cookies may require a few extra minutes in the oven.

1. Can I use flavored extracts instead of vanilla?

• Yes, almond, hazelnut, or cinnamon extracts can provide an interesting twist.

1. Can I use a different type of sugar?

• You can use brown sugar or coconut sugar for a different flavor profile.

1. Can I make these cookies without the donut shape?

• Yes, you can shape the dough into regular round cookies and still follow the rest of the instructions.

Conclusion

These Cinnamon Kissed Cheesecake Donut Cookies are a delightful fusion of flavors that will satisfy any sweet tooth. With their buttery dough, creamy cheesecake filling, and cinnamon sugar coating, they’re perfect for any occasion. Whether you’re making them for a holiday, a family gathering, or simply to treat yourself, they’re sure to impress. Don’t forget to try the optional caramel sauce drizzle for an added layer of decadence. Enjoy these cookies fresh out of the oven or freeze them for later indulgence—they’re a versatile and delicious treat that will become a staple in your recipe collection.

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