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Cheesecake Stuffed Churro Cookies

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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!

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

Optional:

  • 1 cup caramel sauce (for drizzling)

Instructions

  • 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

Notes

  • Freezing Option: Freeze the unbaked dough balls on a baking sheet, then transfer to an airtight container once frozen. Bake directly from frozen, adding a few minutes to the cooking time.
  • Texture Adjustment: If the dough feels too stiff, add a small amount of softened butter or a tablespoon of milk to soften it.
  • Alternative Fillings: You can substitute the cheesecake filling with other options like Nutella or fruit preserves.

Find it online: https://recipesbyjanet.com/cheesecake-stuffed-churro-cookies/