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Dessert

Cinnamon Cheesecake Stuffed Cookies: A Classic Treat with a Delicious Upgrade

Gourmet Chef•
Cinnamon Cheesecake Stuffed Cookies: A Classic Treat with a Delicious Upgrade

These cinnamon cheesecake stuffed cookies are a delightful twist on a classic dessert. Combining soft, chewy cookies with a creamy cinnamon-infused cheesecake filling, these cookies are a perfect blend of sweet and spicy flavors. Whether you’re looking for a fun new holiday treat or a comforting dessert to enjoy year-round, these cookies are sure to become a favorite.

Ingredients

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons white sugar

For the Cookie Dough:

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda

For the Cinnamon Sugar Coating:

  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Make the Cheesecake Filling: In a bowl, combine the softened cream cheese and sugar, mixing until smooth and creamy. Scoop the mixture into small balls, about 1 teaspoon each, and place them on the prepared baking sheet. Freeze for at least 30 minutes to firm up the filling.
  3. Prepare the Cookie Dough: While the cheesecake filling chills, make the cookie dough. In a separate bowl, cream together the butter, brown sugar, and white sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract, beating until smooth and combined. Lower the mixer speed and gradually add the flour, cinnamon, and baking soda, mixing until just incorporated. The dough should be soft and slightly sticky.
  4. Make the Cinnamon Sugar: In a small bowl, combine the 1/4 cup white sugar and 1 teaspoon cinnamon to create the cinnamon sugar coating.
  5. Assemble the Cookies: Use a tablespoon to scoop the cookie dough and roll it into a ball. Flatten each dough ball slightly and place one of the frozen cheesecake balls in the center. Gently fold the dough around the cheesecake filling to seal it inside, ensuring the filling is fully enclosed.
  6. Coat and Bake: Roll each stuffed cookie dough ball in the cinnamon sugar mixture, then place it onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges and bottom of the cookies turn golden brown. Keep an eye on the cookies to avoid over-baking, as they can become dry if left too long.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm, with the creamy cheesecake center still soft and melty.

Pro Tips:

  • For a richer flavor, try adding a pinch of nutmeg to the cinnamon sugar coating.
  • If you want to make these cookies in advance, you can freeze the cookie dough and cheesecake filling separately, then assemble and bake when you’re ready.

These cinnamon cheesecake stuffed cookies are a perfect combination of crispy, chewy, and creamy textures, with the warmth of cinnamon enhancing the creamy sweetness of the cheesecake filling. Serve them for a festive gathering or keep them for yourself as a comforting treat during the colder months!