Churro Cheesecake (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened.
02 -
1 cup granulated sugar.
03 -
2 large eggs.
04 -
1 teaspoon vanilla extract.
05 -
3 cups all-purpose flour.
06 -
1 teaspoon baking powder.
07 -
1/2 teaspoon salt.
08 -
8 oz cream cheese, softened.
09 -
1/4 cup granulated sugar (for filling).
10 -
1 teaspoon vanilla extract (for filling).
11 -
1 cup granulated sugar (for coating).
12 -
1 tablespoon ground cinnamon.
13 -
1 cup caramel sauce (optional for drizzle).
# Instructions:
01 -
In a medium bowl, beat together softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Transfer to a piping bag and refrigerate.
02 -
Cream together softened butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture.
03 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1 1/2-inch balls, place on sheets, and create an indentation in the center. Pipe cheesecake filling into the indentation.
04 -
In a small bowl, mix together 1 cup granulated sugar and 1 tablespoon cinnamon. Roll filled cookies in the mixture to coat well.
05 -
Bake for 12-15 minutes or until edges are golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
06 -
Drizzle cooled cookies with caramel sauce if desired.
07 -
Enjoy the cookies with or without the caramel drizzle. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
Ensure butter and cream cheese are at room temperature for optimal mixing.
02 -
If cheesecake filling is too runny, refrigerate it longer.
03 -
You can melt caramel candies with cream for a homemade caramel drizzle.