Cheesecake Stuffed Snickerdoodles

If you’re looking for a treat that captures the essence of fall flavor desserts, these Cheesecake Stuffed Snickerdoodles are just the ticket! I remember one autumn afternoon when my son, Jake, and I decided to bake cookies together. The kitchen filled with the warm scent of cinnamon, and we knew we had something special brewing.

Why You’ll Love It

• They’re a delightful twist on classic cookies.
• The creamy cheesecake filling is a cozy surprise.
• Perfect for sharing at fall gatherings or cozy nights in.

Pure Comfort

These cookies combine the warm spices of snickerdoodles with a creamy cheesecake filling, making them the ultimate autumn-themed treat. Each bite is like a hug from your favorite fall memories.

What You Need

• 1 cup 1 cup unsalted butter, softened (2 sticks) – Can use margarine as a substitute.
• 1 cup 1 cup granulated sugar – Brown sugar can be used for a richer flavor.
• 1 1 large egg – Room temperature for better mixing.
• 1 tsp 1 tsp vanilla extract – Use pure vanilla for the best flavor.
• 2 3/4 cups 2 3/4 cups all-purpose flour (330 g) – Sifted for lighter cookies.
• 2 tsp 2 tsp cream of tartar – Helps give snickerdoodles their signature tang.
• 1 tsp 1 tsp baking soda – Ensure it’s fresh for proper leavening.
• 1/2 tsp 1/2 tsp salt – Balances sweetness.
• 1 tsp 1 tsp ground cinnamon – Add more for extra spice.
• 8 oz 8 oz cream cheese, softened – Can substitute with Neufchâtel cheese for a lighter option.
• 1/2 cup 1/2 cup powdered sugar – Sifted for smooth filling.
• 1/2 tsp 1/2 tsp apple cider vinegar – Enhances the cheesecake flavor.

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. Start by preheating your oven to 350°F. This ensures your cookies bake evenly and get that lovely golden color.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes; you’ll know it’s ready when it looks pale and airy.
3. Add in the egg and vanilla extract, mixing until well combined. The mixture should be smooth and creamy, giving you a hint of sweetness already.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. This helps to evenly distribute the dry ingredients and avoid clumps in your dough.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. For the cheesecake filling, beat together the cream cheese, powdered sugar, and apple cider vinegar in a separate bowl until smooth. It should be creamy and spreadable, perfect for stuffing.
7. Scoop out a tablespoon of dough and flatten it in your palm. Place a teaspoon of cheesecake filling in the center and fold the dough around it, sealing it well. Roll it into a ball.
8. Roll each ball in a mixture of cinnamon and sugar before placing them on a baking sheet lined with parchment paper. This gives them that classic snickerdoodle look.
9. Bake for 10-12 minutes until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Make It Perfect

• Chill the dough for 30 minutes if it’s too sticky to handle.
• Use a cookie scoop for evenly sized cookies.
• Store leftovers in an airtight container to keep them fresh.

Mix It Up

• Add chopped apples to the cheesecake filling for a fruity twist.
• Try using pumpkin spice instead of cinnamon for a seasonal flavor.
• Substitute the cream cheese with mascarpone for a different texture.

Perfect Partners

• Serve with a warm cup of apple cider.
• Pair with vanilla ice cream for an indulgent dessert.
• Enjoy alongside a cozy fall-themed book.

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FAQs

Conclusion

These Cheesecake Stuffed Snickerdoodles are sure to become a favorite in your home. With their delicious combination of flavors, they are the best fall cookie recipe to share with family and friends. Enjoy the cozy vibes and happy baking!

Cheesecake Stuffed Snickerdoodles

These Cheesecake Stuffed Snickerdoodles combine warm spices with a creamy cheesecake filling, making them the ultimate autumn treat. Perfect for sharing at gatherings or enjoying cozy nights in.

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

• Oven
• Mixing Bowls
• Baking Sheet
• Parchment Paper
• Whisk
• spoon
• Cookie scoop

Ingredients

  

Cheesecake Stuffed Snickerdoodles

• 1 cup unsalted butter, softened 2 sticks – Can use margarine as a substitute.
• 1 cup granulated sugar Brown sugar can be used for a richer flavor.
• 1 large egg Room temperature for better mixing.
• 1 tsp vanilla extract Use pure vanilla for the best flavor.
• 2 3/4 cups all-purpose flour Sifted for lighter cookies.
• 2 tsp cream of tartar Helps give snickerdoodles their signature tang.
• 1 tsp baking soda Ensure it’s fresh for proper leavening.
• 1/2 tsp salt Balances sweetness.
• 1 tsp ground cinnamon Add more for extra spice.
• 8 oz cream cheese, softened Can substitute with Neufchâtel cheese for a lighter option.
• 1/2 cup powdered sugar Sifted for smooth filling.
• 1/2 tsp apple cider vinegar Enhances the cheesecake flavor.

Instructions

 

• Start by preheating your oven to 350°F. This ensures your cookies bake evenly and get that lovely golden color.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes; you’ll know it’s ready when it looks pale and airy.
• Add in the egg and vanilla extract, mixing until well combined. The mixture should be smooth and creamy, giving you a hint of sweetness already.
• In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. This helps to evenly distribute the dry ingredients and avoid clumps in your dough.
• Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
• For the cheesecake filling, beat together the cream cheese, powdered sugar, and apple cider vinegar in a separate bowl until smooth. It should be creamy and spreadable, perfect for stuffing.
• Scoop out a tablespoon of dough and flatten it in your palm. Place a teaspoon of cheesecake filling in the center and fold the dough around it, sealing it well. Roll it into a ball.
• Roll each ball in a mixture of cinnamon and sugar before placing them on a baking sheet lined with parchment paper. This gives them that classic snickerdoodle look.
• Bake for 10-12 minutes until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Keyword Baking, cheesecake, Cookies, Fall, snickerdoodles