The Perfect Autumn Recipe: Cinnamon Cheesecake Cookies

Who can resist something sweet?

Especially these incredible cinnamon cheesecake cookies!

Combining soft cookie dough, a creamy cheesecake filling, and a sprinkle of cinnamon-sugar, these cookies are the perfect treat for autumn.

Think churros, but in cookie form!

Ingredients for 6 Large Cookies:

For the Dough:

• ½ cup (1 stick) butter

• ½ cup brown sugar

• 3 tablespoons white sugar

• 1 large egg (room temperature)

• ½ teaspoon vanilla extract

• 1 ¼ cups flour

• ½ teaspoon baking powder

• ½ teaspoon cinnamon

• ¼ teaspoon salt

For the Cheesecake Filling:

• 3 oz cream cheese (room temperature)

• 1 ½ tablespoons sugar

• ¼ teaspoon vanilla extract

For the Cinnamon-Sugar Mixture:

• ½ cup sugar

• 4 teaspoons cinnamon

Optional:

• Caramel sauce for serving

Preparation:

1. Make the Cheesecake Filling:
   In a bowl, mix the cream cheese, sugar, and vanilla until smooth. Drop the mixture into six equal-sized blobs on a piece of parchment paper and freeze for 45 minutes.

2. Brown the Butter:
   Dice the butter and melt it in a saucepan over medium heat, stirring constantly until it turns golden and smells nutty. Pour into a bowl and let it cool until it's still liquid but no longer hot.

3. Preheat the Oven:
   Set the oven to 350°F (175°C).

4. Prepare the Dough:
   In a large bowl, beat the browned butter with both sugars. Add the egg and vanilla extract, then mix in the remaining dry ingredients—flour, baking powder, cinnamon, and salt.

   • If the dough feels sticky, chill it in the fridge for about 15 minutes.

5. Assemble the Cookies:
   Divide the dough into 6 portions and flatten them into circles. Place a frozen cheesecake filling in the center of each, then wrap the dough around the filling to completely enclose it.

6. Coat the Dough Balls:
   Mix the cinnamon-sugar mixture in a bowl. Roll the dough balls in half of the mixture, coating them well.

7. Bake the Cookies:
   Place the dough balls on a parchment-lined baking sheet, leaving space between them. Bake for about 10 minutes, until the bottoms are golden brown. The cookies will still be soft but will firm up as they cool.

8. Final Cinnamon-Sugar Coat:
   While the cookies are still warm, roll them in the remaining cinnamon-sugar mixture.

9. Cool and Serve:
   Allow the cookies to cool completely before serving. They're best enjoyed slightly warm, especially with a drizzle of caramel sauce!

Enjoy the perfect autumn treat—soft, crunchy, and filled with cheesecake goodness!