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Ingredients
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- 8 ounces cream cheese, softened (brick style)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Beat cream cheese, sugar, and vanilla until smooth; freeze in 12 portions.
- Mix flour, baking soda, baking powder, cinnamon, and salt in a bowl.
- Cream softened butter and sugar until fluffy; add eggs and vanilla.
- Gradually mix in dry ingredients until combined.
- Shape cookie dough into balls, create wells, and fill with cheesecake.
- Coat in cinnamon-sugar mixture and refrigerate for an hour.
- Preheat oven to 375°F and bake for 14-17 minutes; cool on sheet.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Chill cookie balls to help maintain their shape during baking.
For variations, consider adding chocolate chips or pumpkin spice.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 30