Cheesecake Stuffed Snickerdoodles Recipe

Fall is here, and you know what that means—time for some delicious Fall Flavor Desserts! I remember one autumn afternoon, my son Jake and I decided to bake cookies together. We ended up with flour everywhere, but the smell of cinnamon and sugar filled our kitchen, and laughter echoed. This Cheesecake Stuffed Snickerdoodles Recipe combines the warm flavors of fall with a creamy cheesecake surprise inside. It’s perfect for cozy gatherings or just a sweet treat at home.

Why You’ll Love It

• These cookies are the perfect blend of soft, chewy snickerdoodles and rich, creamy cheesecake.
• They’re a fun twist on traditional cookies, making them a hit at any autumn gathering.
• The combination of cinnamon and apple cider flavors brings out the best of fall.

Pure Comfort

Biting into one of these cookies feels like a warm hug on a chilly day. The creamy cheesecake center melts in your mouth, while the snickerdoodle exterior adds a delightful crunch. It’s comfort food at its finest, perfect for sharing with family and friends.

What You Need

• 2 sticks 1 cup unsalted butter, softened – You can use margarine if needed.
• 200 g 1 cup granulated sugar – Brown sugar can be substituted for a deeper flavor.
• 220 g 1 cup packed brown sugar – Light or dark brown sugar works well.
• 2 2 large eggs – Room temperature eggs mix better.
• 1 1 tsp vanilla extract – Feel free to use almond extract for a twist.
• 360 g 3 cups all-purpose flour – Sifted flour helps with texture.
• 1 1 tsp baking soda – Make sure it’s fresh for best results.
• 1/2 1/2 tsp salt – Kosher salt is a good alternative.
• 1 1 tbsp ground cinnamon – Cinnamon sugar mix for rolling.
• 1 package 8 oz cream cheese, softened – Use low-fat cream cheese if preferred.
• 60 g 1/2 cup powdered sugar – Adjust sweetness to taste.
• 2 oz 1/4 cup apple cider – You can substitute with apple juice.

Time to Cook

Prep: 30 minutes | Cook: 12 minutes | Total: 42 minutes | Difficulty: Medium | Make-Ahead: Yes, you can prepare the dough a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F. This will get your kitchen warm and cozy, perfect for baking. Line two baking sheets with parchment paper to prevent sticking.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and fluffy, about 3-4 minutes. This step is crucial for a soft cookie.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The batter should be smooth and creamy, with a sweet aroma wafting through your kitchen.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Don’t overmix; you want a tender cookie!
5. In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and apple cider, mixing until well combined. This creamy filling should be thick but spreadable, perfect for stuffing.
6. Scoop out a tablespoon of cookie dough and flatten it in your hand. Place about a teaspoon of the cheesecake filling in the center, then fold the dough around it to form a ball. Roll the ball in a mixture of cinnamon and sugar before placing it on the baking sheet.
7. Repeat until all the dough and filling are used. Bake for 10-12 minutes or until the edges are lightly golden. Your kitchen will smell heavenly, and the cookies should be soft but set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up a bit, making them easier to handle.
9. Serve these delightful treats warm or at room temperature. They’re best enjoyed fresh but can be stored for a few days in an airtight container.

Make It Perfect

• For extra flavor, add a pinch of nutmeg to the dough.
• If you want a thicker cheesecake filling, add more powdered sugar to taste.
• These cookies freeze well; just thaw them at room temperature before serving.

Mix It Up

• Try adding chopped apples or nuts to the dough for added texture.
• Substitute the apple cider with pumpkin puree for a different fall flavor.

Perfect Partners

• Serve these cookies with a warm cup of apple cider or hot chocolate.
• They pair wonderfully with vanilla ice cream for an indulgent dessert.

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FAQs

Conclusion

These Cheesecake Stuffed Snickerdoodles are a delightful addition to your Fall Festive Food lineup. With their warm spices and creamy center, they’re sure to become a family favorite. So gather your loved ones and enjoy these treats together!

Cheesecake Stuffed Snickerdoodles Recipe

These Cheesecake Stuffed Snickerdoodles combine soft, chewy snickerdoodles with a creamy cheesecake center. Perfect for cozy gatherings, they bring the warm flavors of fall in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Equipment

• baking sheets
• Mixing Bowls
• Whisk
• Spatula

Ingredients

  

Ingredients

• 1 cup sticks unsalted butter, softened You can use margarine if needed.
• 200 g cup granulated sugar Brown sugar can be substituted for a deeper flavor.
• 220 g cup packed brown sugar Light or dark brown sugar works well.
• 2 large eggs Room temperature eggs mix better.
• 1 tsp vanilla extract Feel free to use almond extract for a twist.
• 360 g cups all-purpose flour Sifted flour helps with texture.
• 1 tsp baking soda Make sure it’s fresh for best results.
• 1/2 tsp salt Kosher salt is a good alternative.
• 1 tbsp ground cinnamon Cinnamon sugar mix for rolling.
• 8 oz package cream cheese, softened Use low-fat cream cheese if preferred.
• 60 g cup powdered sugar Adjust sweetness to taste.
• 2 oz cup apple cider You can substitute with apple juice.

Instructions

 

• Preheat your oven to 350 °F. Line two baking sheets with parchment paper to prevent sticking.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
• In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
• In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and apple cider, mixing until well combined.
• Scoop out a tablespoon of cookie dough and flatten it in your hand. Place about a teaspoon of the cheesecake filling in the center, then fold the dough around it to form a ball.
• Roll the ball in a mixture of cinnamon and sugar before placing it on the baking sheet.
• Repeat until all the dough and filling are used. Bake for 10-12 minutes until the edges are lightly golden.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
• Serve these delightful treats warm or at room temperature.

Keyword cheesecake, Cookies, dessert, Fall, snickerdoodles