Ingredients

For the Dough:

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ 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

Instructions

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, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

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 assembly.

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 a circle.

Pipe a small amount of cheesecake filling around the center of each flattened dough circle.

Fold the edges of the dough over the filling to enclose it, pressing down gently to seal.

Use a small cookie cutter to cut out the center of each filled dough ball to create a donut shape.

In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each shaped cookie in the cinnamon sugar mixture, coating evenly.

Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the cookies are lightly golden and set.

Drizzle with caramel sauce if desired, or serve with a side of caramel for dipping.