Irresistible Cinnamon Cheesecake Cookies Recipe: Sweet Swirls

Sweet memories dance through my kitchen whenever I blend rich cinnamon cheesecake cookies into delectable treats.

Fragrant spices whisper promises of comfort and warmth from childhood.

Creamy textures promise indulgence beyond ordinary desserts.

Soft cookie edges promise delightful crumbling experiences that melt instantly on your tongue.

Baking these delicate morsels feels like crafting edible magic with simple ingredients.

Mixing bowls become canvases for culinary creativity waiting to surprise and delight.

Grab a whisk and let magic unfold with every delicate, spice-infused bite.

Simple Steps for Cinnamon Cheesecake Cookie Perfection

Prepare Creamy Cheesecake Filling

• Softened cream cheese
• Sugar
• Vanilla extract

Beat ingredients together until smooth and silky. Create small dollops on parchment-lined baking sheet. Freeze for 30 minutes until firm.

Whip Together Cookie Dough

• Softened butter
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Cream butter and sugar until fluffy. Add egg and vanilla, mixing thoroughly. In separate bowl, combine dry ingredients. Gradually blend dry mixture into wet ingredients. If dough feels sticky, refrigerate 15-20 minutes.

Create Delicious Cookie Spheres

Preheat oven to 350°F. Prepare cinnamon-sugar coating in small bowl. Scoop cookie dough and flatten into disc. Position frozen cheesecake filling in center. Gently fold dough around filling, rolling into ball. Roll each ball in cinnamon-sugar mixture. Place cookies on parchment-lined baking sheet, spacing 2 inches apart.

Bake And Cool Cookies

Bake 12-14 minutes until edges turn golden brown. Remove from oven. Let cookies rest on baking sheet for 5 minutes. Transfer to wire rack for complete cooling.

Pro Tips for Your Cinnamon Cheesecake Cookie Batch

• Freeze Filling Perfectly: Use parchment paper when freezing cheesecake dollops to prevent sticking and ensure easy removal for smooth cookie assembly.
• Prevent Sticky Dough: Chill cookie dough in the refrigerator for 15-20 minutes if it feels too soft, which helps maintain proper texture and makes handling easier.
• Master the Filling Technique: Create uniform cheesecake dollops by using a small cookie scoop or measuring spoon for consistent size and even distribution inside cookies.
• Control Baking Golden Color: Watch cookies closely during last 2-3 minutes of baking to achieve light golden edges without overcooking, ensuring soft and tender texture.
• Customize Cinnamon Intensity: Adjust ground cinnamon quantity in both dough and coating to match personal preference, ranging from mild to bold cinnamon flavor.

Best Way to Store and Reheat Cinnamon Cheesecake Cookies

• Store cooled cookies in an airtight container between layers of parchment paper for up to 5 days. Seal tightly to prevent moisture loss and maintain soft texture.
• Place cookies in a freezer-safe container or ziplock bag, separating layers with parchment paper. Freeze for maximum 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies briefly in microwave for 10-15 seconds or place in preheated oven at 300F for 2-3 minutes. Avoid overheating to prevent drying out the delicate cheesecake center.
• Always let cookies reach room temperature before reheating to preserve their rich, creamy filling and tender cookie texture.

What Pairs Well with Cinnamon Cheesecake Cookies

• The creamy, aromatic chai complements the cinnamon's warmth and matches the cookie's richness with its spicy undertones.
• The smooth, light almond milk provides a cool contrast to the warm cookie and enhances the dessert's sweet profile.
• The coffee's slight bitterness balances the cookie's sweetness, while the creamy texture harmonizes with the cheesecake filling.
• The rich, caramel-like maple notes and subtle bourbon warmth elevate the cinnamon and create a luxurious dessert experience.
• Tangy berries cut through the cookie's richness and add a bright, refreshing counterpoint to the sweet cinnamon flavor.
• The nutty crunch provides textural contrast and complements the cookie's soft, creamy interior.
• The light, delicate cheese enhances the cheesecake element and adds an extra layer of creamy indulgence.

Fun Variations on Cinnamon Cheesecake Cookies

• Gluten-Free Cinnamon Cheesecake Cookies: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Dairy-Free Adaptation: Swap cream cheese with dairy-free cream cheese alternative and use vegan butter to create a plant-based version of these delectable cookies.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining the cookie's delightful sweetness.
• Nut-Infused Variation: Incorporate finely chopped pecans or almonds into the cookie dough for an added crunch and nutty flavor profile.

FAQs for Cinnamon Cheesecake Cookie Fans

• How do I prevent the cheesecake filling from melting during baking?

The key is to freeze the cheesecake dollops for at least 30 minutes before assembling the cookies. This ensures they remain solid and maintain their shape while baking.

• Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours. This helps the dough firm up and makes it easier to handle when forming the cookies.

• What if my dough is too sticky to work with?

If the dough feels too soft, refrigerate it for 15-20 minutes. This will help it become more manageable and prevent the cookies from spreading too much during baking.

• Why is it important to space the cookies apart on the baking sheet?

Spacing the cookies about 2 inches apart allows them to spread evenly during baking and prevents them from merging into each other, ensuring a perfect round shape.

Cinnamon Cheesecake Cookies: Sweet Meets Spiced

• Whip up these cookies in under an hour, making them perfect for spontaneous baking sessions with minimal preparation time.
• Adjust the cinnamon levels or experiment with different extracts to match your personal taste preferences and make the recipe uniquely yours.
• Engage children in the fun process of rolling dough, creating cheesecake centers, and coating cookies in sweet cinnamon sugar – a delightful family baking activity.

Everything Needed for Cinnamon Cheesecake Cookies

• Flour: The base for the cookie dough, providing structure and texture.
• Butter: Adds richness and helps create a soft, tender cookie.
• Sugar: Provides sweetness and helps with cookie browning.
• Egg: Binds ingredients and adds moisture to the dough.

• Cream Cheese: Creates a creamy, tangy filling that contrasts with the sweet cookie.
• Vanilla Extract: Enhances the overall flavor of the filling.

• Ground Cinnamon, Sugar: Provides warm, sweet coating and extra flavor profile for the cookies.
• Baking Soda, Baking Powder: Helps the cookies rise and become light and fluffy.
• Salt: Balances the sweetness and enhances overall flavor.

Cinnamon Cheesecake Cookies Recipe

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4.8 from 26 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Irresistible cinnamon cheesecake cookies blend creamy cheesecake essence with classic cookie comfort. Warm spices and rich cream cheese create a delightful dessert that melts in your mouth, inviting sweet moments of pure indulgence.

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Ingredients

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Primary Ingredients:

• 1 cup (226 grams / 8 ounces) unsalted butter, softened
• 2 ¾ cups (330 grams) all-purpose flour
• 1 large egg, at room temperature

Cookie Dough Seasonings and Leavening Agents:

• 1 cup (200 grams) granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, softened
• ¼ cup (50 grams) granulated sugar
• 1 teaspoon vanilla extract

Cinnamon-Sugar Coating:

• ½ cup (100 grams) granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Craft delicate cheesecake filling by whipping cream cheese with sugar and vanilla until silky smooth.
2. Drop small dollops of the cream cheese mixture onto a parchment-lined tray and freeze until solidly set, approximately 30 minutes.
3. Create cookie base by thoroughly blending softened butter and sugar until airy and light, then incorporate egg and vanilla extract.
4. Combine flour, baking soda, baking powder, salt, and ground cinnamon in a separate vessel, then gradually fold into the butter mixture.
5. Chill cookie dough briefly if too sticky to handle comfortably.
6. Heat oven to 350F and prepare a baking sheet with parchment paper.
7. Mix additional sugar and cinnamon for exterior coating.
8. Flatten cookie dough into thin discs, placing a frozen cheesecake dollop in the center.
9. Gently encase the cheesecake filling, rolling the dough into smooth spheres.
10. Generously coat each cookie ball in cinnamon-sugar mixture.
11. Arrange cookies on prepared sheet, ensuring ample spacing between each.
12. Bake until edges transform to a delicate golden hue, approximately 12-14 minutes.
13. Allow cookies to rest on baking sheet for several minutes before transferring to a cooling rack.
14. Permit cookies to reach room temperature completely before serving.

Notes

• Chill the cheesecake filling for at least 30 minutes to ensure it stays firm during cookie assembly, preventing messy leaks and helping maintain the cookie’s shape.
• Use room temperature cream cheese and butter for smoother, easier mixing and a more consistent texture in both the filling and cookie dough.
• For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same delicious texture and taste for those with dietary restrictions.
• Control cookie size by using a cookie scoop for uniform shape and even baking, creating professional-looking treats that cook consistently and look aesthetically pleasing.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 60 mg