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Cinnamon Roll Cheesecake Cookies

A soft cookie stuffed with cheesecake and infused with cinnamon, combining the flavors of three desserts in a single bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 ounces Cream cheese, softened Must be at room temperature.
  • 1/4 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
Cinnamon Swirl
  • 1/3 cup Brown sugar
  • 1 tablespoon Ground cinnamon
  • 2 tablespoons Melted butter
Cookie Dough
  • 2 1/4 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Unsalted butter, softened Must be at room temperature.
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1 large Egg
  • 1 large Egg yolk
  • 1 teaspoon Vanilla extract
Optional Vanilla Glaze
  • 1/2 cup Powdered sugar
  • 1 to 2 tablespoons Milk
  • 1/4 teaspoon Vanilla extract

Method
 

Make the Cheesecake Centers
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy. Scoop out tablespoon-sized portions and freeze for 45 to 60 minutes.
Prepare the Cinnamon Swirl
  1. Combine the brown sugar, ground cinnamon, and melted butter to form a thick paste. Set aside.
Mix the Dry Ingredients
  1. Whisk together flour, baking soda, baking powder, and salt in a large bowl.
Cream the Butter and Sugars
  1. Beat softened butter with granulated and brown sugar until pale and fluffy. Add egg, egg yolk, and vanilla extract and mix until combined.
Combine Wet and Dry Ingredients
  1. Gradually add the dry ingredients to the butter mixture while mixing on low speed until just combined.
Fold in the Cinnamon Swirl
  1. Gently fold the cinnamon swirl mixture into the cookie dough until visible ribbons of cinnamon appear.
Stuff Each Cookie
  1. Scoop about two tablespoons of dough, flatten it, place a cheesecake portion in the center, and seal it around the filling.
Chill the Dough Balls
  1. Refrigerate the stuffed cookie balls for about an hour.
Bake Until Just Set
  1. Preheat oven to 350°F, arrange cookie balls on a baking sheet, and bake for 12 to 15 minutes until edges are golden.
Cool and Glaze
  1. Let cookies cool for about 5 minutes, then transfer to a wire rack. Drizzle with glaze if using.

Notes

Ensure cream cheese and butter are at room temperature for a smooth filling. Freeze filling before use, seal dough well to avoid leaks, and store in an airtight container.