Ingredients:

  • 225g full-fat cream cheese, softened
  • 50g granulated sugar
  • 5ml pure vanilla extract
  • 170g unsalted butter, browned and cooled
  • 150g light brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 10ml vanilla bean paste
  • 280g all-purpose flour
  • 10g ground cinnamon
  • 5g cornstarch
  • 4g baking soda
  • 3g sea salt
  • 50g brown sugar
  • 1 tbsp ground cinnamon
  • 60g powdered sugar
  • 15ml milk

Instructions:

  1. Prepare the filling: In a small bowl, beat the cream cheese, 50g granulated sugar, and 5ml vanilla until smooth. Drop 16 teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 15 minutes.
  2. Cream the 170g cooled browned butter with 150g light brown sugar and 50g granulated sugar until pale and aerated (about 3 minutes). Add the egg and 10ml vanilla, mixing until fully incorporated.
  3. Sift together the flour, 10g cinnamon, cornstarch, baking soda, and salt. Mix into the wet ingredients on low speed until just combined.
  4. Assembly: Scoop 2 tablespoons of dough, flatten into a disc, and place one frozen cheesecake dollop in the center. Wrap dough around the filling and seal the seams. Roll the ball in the mixture of 50g brown sugar and 1 tbsp cinnamon.
  5. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until edges are set. Once cooled, whisk powdered sugar and milk to create a glaze and drizzle over the cookies.