Description
Indulgent churro cheesecake donut cookies merge Mexican dessert magic with creamy cheesecake charm. Crisp cinnamon-sugar edges and rich filling promise a delightful escape that delivers pure comfort in each delectable bite.
Ingredients
Scale
Churro Cheesecake Donut Cookies Ingredients
Main Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (115 grams) unsalted butter, softened
- 8 ounces (225 grams) cream cheese, softened
Sugars and Sweeteners:
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) granulated sugar (for coating)
- 1/4 cup (50 grams) granulated sugar (for cheesecake filling)
Spices, Leavening, and Flavor Enhancers:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon ground cinnamon (for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract (for cheesecake filling)
Eggs:
- 1 large egg
- 1 egg yolk
Instructions
- Prepare the workspace by arranging oven rack and lining baking sheet with parchment paper, then heat oven to 350°F (175°C).
- Create cookie dough foundation by whisking dry ingredients including flour, baking powder, baking soda, salt, and ground cinnamon in one mixing bowl.
- In separate large bowl, cream butter and sugar until fluffy and aerated, then incorporate egg and vanilla extract, mixing thoroughly until well combined.
- Gradually fold dry ingredient mixture into wet ingredients, gently blending until uniform cookie dough emerges.
- Craft cheesecake filling by whipping cream cheese with sugar, vanilla extract, and egg yolk until silky and uniform in texture.
- Develop cookie structure by scooping dough, forming flat circular discs, and strategically placing cheesecake filling at center.
- Cover filling with additional dough, carefully sealing edges and shaping into smooth spherical cookies.
- Prepare churro-style coating by combining sugar and cinnamon in shallow dish.
- Roll each cookie ball thoroughly in cinnamon-sugar mixture, ensuring complete and even coverage.
- Arrange coated cookies on prepared baking sheet, spacing evenly to allow proper heat circulation.
- Bake for 12-15 minutes, monitoring until edges turn golden and cookies develop slight firmness.
- Remove from oven and allow cookies to rest on baking sheet momentarily before transferring to wire cooling rack.
- Let cookies cool completely, allowing cheesecake filling to set and flavors to harmonize.
Notes
- Achieve perfect texture by chilling the cookie dough for 30 minutes before forming the cookies, which helps prevent spreading and maintains a more defined shape.
- Make the cheesecake filling extra smooth by bringing cream cheese to room temperature before mixing, ensuring no lumps remain for a silky consistency.
- Customize the recipe for dietary needs by substituting gluten-free flour blend and using dairy-free cream cheese alternatives for those with restrictions.
- Create uniform cookies by using a cookie scoop or measuring tablespoon to ensure consistent size and even baking throughout the batch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 232
- Sugar: 17 g
- Sodium: 88 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 32 mg