“This recipe is a MUST around the holidays, but I make it all year.”

Calling all dessert lovers! This Churro Cheesecake Donut Cookie recipe combines the irresistible flavors and textures of churros, cheesecake, and donuts into one heavenly treat. The soft, pillowy dough is filled with a creamy cheesecake center, then coated in a sweet and spicy cinnamon sugar mixture.

Here’s a breakdown of the ingredients (in tables) and step-by-step instructions for making these unique and delicious cookies:

Ingredients:

For the Dough:

For the Cheesecake Filling:

For the Cinnamon Sugar Coating:

For the Caramel Sauce (Optional):

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

2. Make the Cheesecake Filling:

   • In a small bowl, using a hand mixer or electric mixer, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
   • Transfer the cheesecake filling to a piping bag fitted with a small round tip (optional, but helpful for shaping).

3. Shape the Cookies:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Roll tablespoon-sized portions of dough into balls.
   • On a lightly floured surface, gently flatten each dough ball into a circle or use a large round cookie cutter (around 2-3 inches in diameter).
   • Pipe a small circle of cheesecake filling around the edge of the dough circle, leaving a small space in the center.
   • Carefully fold the edges of the dough over the filling, pinching the seams to seal. You can also use a fork to crimp the edges for a decorative touch.
   • Use a small round cookie cutter (about ½ inch diameter) to cut out the center of the filled dough, creating a donut shape.

4. Coat the Cookies in Cinnamon Sugar:

   • In a shallow dish, combine the granulated sugar and ground cinnamon.
   • Roll each cookie in the cinnamon sugar mixture to coat evenly.

5. Bake the Cookies:

   • Arrange the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
   • Bake for 12-15 minutes, or until the cookies are lightly golden brown and set around the edges. The centers may still be slightly soft.

6. Serve and Enjoy:

   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   • Drizzle with caramel sauce (optional) and enjoy these delightful Churro Cheesecake Donut Cookies!