Finally, the churro transformation. Roll each sealed dough ball first in the melted butter, letting the excess drip off, and then roll it generously in the cinnamon-sugar mixture until fully coated. Place the balls about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes. They won’t spread much, but they will puff up beautifully. They’re done when the tops look set and the bottoms are just lightly golden. Let them cool on the sheet for 5 minutes—they are very soft when hot. The smell is absolutely intoxicating.
Pro Tips for Best Results
To prevent the cheesecake filling from leaking, ensure it’s frozen solid and your dough is completely sealed. After I roll each ball, I do a final check for any thin spots or cracks and patch them with a tiny bit of extra dough. Chilling the assembled, coated balls on the baking sheet for 15 minutes before baking also helps them hold their shape and prevents blowouts.
For the perfect donut-like texture, do not overbake. These cookies continue to set as they cool. When you take them out, the centers will still feel very soft if you press them gently—that’s exactly what you want. Overbaking will dry them out. I start checking at 10 minutes and pull them the moment the edges look set.
When rolling in the cinnamon sugar, be generous! I use a small bowl and really press and roll each butter-dipped ball to get a thick, crackly layer of sugar. This creates that signature churro crust. If the sugar starts to clump from the butter, just give it a stir with a fork.
Common Mistakes to Avoid
Do not use cold cream cheese for the filling. It will never become smooth, and you’ll have little chunks of cream cheese throughout your cookies. True room-temperature softness is key. Conversely, don’t skip freezing the mixed filling. A chilled, firm center is the only way to achieve that beautiful, distinct cheesecake pocket.(See the next page below to continue…)