Churro Cheesecake Donut Cookies
1/2 teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tablespoon ground cinnamon
For the Caramel Sauce (optional):
1 cup caramel sauce
Directions:
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag for easy use.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and flatten each into the shape of a circle. Alternatively, use a large cookie cutter to shape the cookies. Pipe a small amount of cheesecake filling around the sides of each cookie, then fold the edges over to enclose the filling. Press down to seal the dough. Use a small cookie cutter to cut the center out so that the cookie resembles a donut.
Coat the Cookies:
