These Cheesecake Stuffed Churro Cookies are a delightful fusion of crispy, cinnamon-sugar churros and rich, creamy cheesecake filling. Perfect for any occasion, these bite-sized indulgences offer the best of both worlds. With a cinnamon-sugar exterior and a smooth, tangy cheesecake center, these cookies are sure to impress. Serve them at your next gathering or enjoy them as a sweet treat after dinner!
For the Dough:
For the Cheesecake Filling:
For the Cinnamon Sugar Coating:
Optional:
Prepare the Dough: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
Prepare the Cheesecake Filling: In a small bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth. Transfer the filling to a piping bag.
Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into 1-inch balls, then flatten each ball into a circle. Pipe a small amount of cheesecake filling around the edges of each circle. Fold the dough over the filling, sealing it tightly. Use a small cookie cutter to cut out the center, creating a "donut" shape.
Coat the Cookies: In a shallow dish, combine granulated sugar and ground cinnamon. Roll each cookie in the cinnamon sugar mixture until fully coated.
Bake the Cookies: Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, or until golden. Optional: Drizzle with caramel sauce before serving
Find it online: https://recipesbyjanet.com/cheesecake-stuffed-churro-cookies/