Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.

In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients until just combined.

In a medium bowl, mix cream cheese, sugar, and vanilla until smooth and creamy. Set aside.

In a small bowl, stir together the cinnamon and sugar for the coating.

Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place 1 teaspoon of cheesecake filling in the center, then wrap the dough around it, sealing completely.

Roll each stuffed cookie ball in the cinnamon sugar mixture until coated.

Arrange cookies on prepared baking sheets, leaving space between each.

Bake for 12–14 minutes, or until the edges are set and lightly golden.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Drizzle with caramel sauce if desired before serving!