Cinnamon Kissed Cheesecake Donut Cookies

Oh my gosh, you HAVE to try these Cinnamon Kissed Cheesecake Donut Cookies! I’ve been baking for years (ask my waistline), but these little wonders still make me do a happy dance every time I pull them out of the oven. Imagine biting into a soft cookie with creamy cheesecake filling bursting out, all hugged by that warm cinnamon sugar crust, it’s like your favorite bakery treats had a delicious baby!

I stumbled upon this recipe when I was craving something sweet but couldn’t decide between cheesecake, donuts, or cookies. Why choose, right? These gems combine all three into one irresistible bite. The best part? They’re surprisingly easy to make, even for beginners. Just wait until your kitchen smells like cinnamon rolls and cream cheese frosting had a love affair!

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Why You’ll Love These Cinnamon Kissed Cheesecake Donut Cookies

Trust me, once you try these cookies, they’ll become your go-to treat for every occasion. Here’s why:

• They’re a crowd-pleaser, everyone goes crazy for that cheesecake-cookie combo!
• Super easy to make, even if you’re not a baking pro.
• Perfect for sharing (or not, no judgment here).

Perfect Texture and Flavor

The soft, pillowy cookie dough wraps around a creamy cheesecake center that’s just dreamy. And that cinnamon sugar coating? It’s like a warm hug for your taste buds. Every bite is a perfect balance of sweet, tangy, and spiced, pure magic!

Easy to Customize

Want to switch things up? Go for it! Drizzle some caramel sauce on top for extra decadence, or swap the cheesecake filling for Nutella or jam. These cookies are like a blank canvas for your sweetest ideas.

Ingredients for Cinnamon Kissed Cheesecake Donut Cookies

Gathering the right ingredients is the first step to cookie magic! I’ve made these enough times to know exactly what works, and what doesn’t. Let’s break it down so you get perfect results every time.

Pro tip: Measure everything before you start. Trust me, you don’t want to be scrambling for eggs with buttery hands!

For the Dough

This is your cookie foundation, so let’s get it right:

• 1 cup unsalted butter, softened – Not melted! Leave it out for 30-60 minutes until it gives when pressed. Cold butter won’t cream properly.
• 1 cup granulated sugar – Plain white sugar works best here for that classic cookie texture.
• 2 large eggs, room temperature – Cold eggs can make your dough lumpy. I just set mine out with the butter.
• 1 tsp vanilla extract – The good stuff, not imitation! It makes all the difference.
• 3 cups all-purpose flour – Spoon and level it, don’t scoop from the bag or you’ll pack in too much.
• 1 tsp baking powder – Your leavening agent for just the right lift.
• 1/2 tsp salt – Balances all that sweetness beautifully.

For the Cheesecake Filling

The creamy heart of these cookies needs special care:

• 8 oz cream cheese, softened – Full-fat only, and it must be soft! Microwave for 10 seconds if needed, but don’t let it get runny.
• 1/4 cup granulated sugar – Just enough sweetness to complement the tang.
• 1 tsp vanilla extract – Double vanilla? Yes please! It enhances the cheesecake flavor.

For the Cinnamon Sugar Coating

The finishing touch that makes these irresistible:

• 1 cup granulated sugar – Regular white sugar makes the perfect base.
• 1 tbsp ground cinnamon – For every cup of sugar. This ratio gives you that warm, spicy kick without overpowering.

How to Make Cinnamon Kissed Cheesecake Donut Cookies

Alright, let’s dive into the fun part, making these little bites of heaven! I’ll walk you through each step like I’m right there in your kitchen with you. Don’t worry if it feels tricky at first, my first batch looked more like abstract art than cookies, but practice makes perfect!

Preparing the Dough

First things first, that buttery cookie base! Grab your trusty mixer (or strong arms and a wooden spoon) and let’s get creaming:

Beat your softened butter and sugar together for a good 2-3 minutes until it’s light and fluffy. You’ll know it’s ready when it looks almost like whipped cream, this is your ticket to tender cookies! Now beat in those room-temperature eggs one at a time, then splash in that vanilla. Pro tip: Scrape down the bowl halfway through, those sneaky butter clumps love to hide!

Whisk your dry ingredients together in another bowl (flour, baking powder, salt), then gradually add them to your butter mixture. Mix just until the flour disappears, overmixing makes tough cookies, and nobody wants that!

Making the Cheesecake Filling

While your dough chills (oh yes, we’re chilling it for 30 minutes, trust me, it makes shaping SO much easier), let’s whip up that luscious filling:

Beat your softened cream cheese until it’s smooth as silk, no lumps allowed! Add the sugar and vanilla, and beat just until combined. Too much mixing can make it runny. Now spoon it into a piping bag or sturdy zip-top bag if you’re using a zip-top, snip just a tiny corner, about 1/4 inch, for control.

Shaping and Baking

Here’s where the magic happens! Preheat your oven to 350°F (175°C) and line your baking sheets:

Roll your chilled dough into 1-inch balls, I scoop with a cookie scoop for even sizes. Flatten each ball slightly into a thick disc, then pipe a ring of cheesecake filling around the edge, leaving a little border. Carefully fold the edges up and over the filling, pinching gently to seal, think mini stuffed pizza!

Now for the donut touch: Use a small round cutter (or the cap from your vanilla extract bottle!) to punch out the center. Don’t toss those scraps, bake them as mini cookies! Arrange your donut cookies about 2 inches apart, they’ll spread a bit.

Bake for 12-15 minutes until just golden at the edges. They’ll seem soft but firm up as they cool, overbaking kills the chewiness!

Coating and Serving

The finishing touch! While your cookies are still warm (but not piping hot), roll them generously in your cinnamon sugar mix. The warmth helps the coating stick beautifully. Let them cool completely on a rack, if you can resist!

For extra indulgence, drizzle with caramel while they’re still slightly warm. Or serve them plain, they’re perfect either way. Just try not to eat them all before sharing, I dare you!

Expert Tips for Perfect Cinnamon Kissed Cheesecake Donut Cookies

After making these cookies more times than I can count, I’ve learned a few tricks to get them just right. First, chill your dough for at least 30 minutes, it makes shaping so much easier and prevents the filling from oozing out. Second, don’t overbake! The cookies will look soft when they come out, but they firm up as they cool. If they’re golden brown, they’re done. Finally, store them in an airtight container at room temperature for up to 3 days, if they last that long! Pro tip: Warm them slightly before serving for that just-baked freshness.

Variations to Try

Oh, the fun you can have with these cookies! Once you’ve mastered the basic recipe (and licked the bowl clean), try these tasty twists:

• Caramel Kiss: Drizzle warm caramel sauce over the cooled cookies – the gooey sweetness pairs perfectly with the cinnamon sugar.
• Chocolate Dip: Melt some chocolate chips and dip half of each cookie for a decadent treat.
• Nutmeg Twist: Add a pinch of nutmeg to the cinnamon sugar coating for extra warmth and depth.
• Berry Burst: Swap the cheesecake filling for your favorite berry jam – raspberry is heavenly!

Don’t be afraid to get creative – that’s half the fun of baking!

Serving and Storing Cinnamon Kissed Cheesecake Donut Cookies

These cookies are best served warm, when the cheesecake filling is soft and gooey, and the cinnamon sugar coating is at its sweetest. If you’re serving them later, just pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven magic. Store any leftovers in an airtight container at room temperature for up to 3 days, though, let’s be honest, they probably won’t last that long!

Cinnamon Kissed Cheesecake Donut Cookies FAQs

Can I freeze these cheesecake donut cookies?
Absolutely! These cookies freeze beautifully. Just let them cool completely first, then store them in an airtight container with parchment between layers. They’ll keep for up to 2 months frozen. When you’re ready to enjoy, let them thaw at room temperature for about an hour, or microwave frozen cookies for 15 seconds if you’re impatient like me!

Can I use margarine instead of butter?
Oh honey, I wouldn’t recommend it, butter makes all the difference here! Margarine has more water content and just doesn’t give that rich flavor or perfect texture. If you’re dairy-free, try a good-quality vegan butter instead (the stick kind, not the tub). But real butter? That’s the magic ingredient!

Why did my cheesecake filling leak out?
Don’t panic, this happened to me the first time too! Make sure your dough isn’t too warm when shaping (chill it first!), and don’t overfill. Also, press those edges together firmly, like you’re sealing a little pastry purse. If a few leak, just call them “rustic” and eat them anyway!

Can I make these without a piping bag?
Of course! A zip-top bag with the corner snipped works just fine, that’s what I used for years before getting fancy with piping tips. You can even spoon the filling carefully if needed, though piping gives you more control.

Nutritional Information

Here’s the scoop on what’s in these delightful cookies, because let’s be real, we all pretend to care before eating three in one sitting! Each cinnamon kissed cheesecake donut cookie contains about 200 calories, with 10g of that heavenly fat (worth every bite!). Remember, these are rough estimates, different brands and ingredient sizes can change things. But who’s counting when they taste this good? Enjoy responsibly… or don’t, I won’t tell!

Share Your Cinnamon Kissed Cheesecake Donut Cookies

I’d love to see your cookie creations! Snap a photo of your cinnamon kissed masterpieces and tag me. I’ll be cheering you on from my flour-dusted kitchen. Happy baking, friends!

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