In a small bowl, beat together 4 oz of softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop out about 1 tablespoon of the cheesecake mixture and roll it into a ball. Place the balls onto a parchment-lined baking sheet and freeze them for at least 30 minutes to make them easier to handle later.
2. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, beat together the softened butter, sugar, and 8 oz of cream cheese until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract and beat until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a spoonful of cookie dough and flatten it into a disc about 2 inches wide. Place a frozen cheesecake ball in the center and fold the edges of the dough around the cheesecake, sealing it inside.
Roll the dough ball in your hands to form a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and cheesecake filling, spacing the cookies about 2 inches apart on the sheet.
4. Coat the Cookies in Cinnamon-Sugar:
In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
5. Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges. The centers may look slightly soft, but they will firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
