Ingredients:

  • 225g full fat cream cheese, softened
  • 50g granulated sugar (for filling)
  • 5ml pure vanilla extract (for filling)
  • 225g unsalted butter
  • 150g light brown sugar, packed
  • 100g granulated sugar (for dough)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 10ml pure vanilla extract (for dough)
  • 375g all purpose flour
  • 5g baking soda
  • 3g sea salt
  • 4g ground cinnamon (for dough)
  • 100g granulated sugar (for coating)
  • 10g ground cinnamon (for coating)

Instructions:

  1. Whisk the 225g cream cheese, 50g granulated sugar, and 5ml vanilla until velvety. Note: Using room temp cheese prevents lumps.
  2. Dollop 24 small rounds onto a parchment lined plate using a teaspoon.
  3. Freeze for at least 30 minutes until firm to the touch. Note: This is the most critical step for preventing leaks.
  4. Melt 225g butter in a saucepan over medium heat, stirring constantly.
  5. Cook for 5-7 minutes until foam subsides and brown bits appear. Note: It will smell nutty and look like amber.
  6. Cool the butter completely in a bowl before adding the sugars.
  7. Beat the cooled brown butter with 150g brown sugar and 100g granulated sugar.
  8. Add the egg, egg yolk, and 10ml vanilla, mixing until pale and fluffy.
  9. Fold in the 375g flour, 5g soda, 3g salt, and 4g cinnamon until no white streaks remain.
  10. Flatten a 45g ball of dough in your palm and place a frozen cheesecake disc in the center.
  11. Seal the dough around the cheese, rolling it until smooth with no visible seams.
  12. Dredge the ball in the mixture of 100g sugar and 10g cinnamon.
  13. Bake at 350°F for 12 minutes until the edges are golden and the tops crackle.