Ingredients
Equipment
Method
Step 1: Make the cheesecake filling
- In a bowl, beat cream cheese, salted butter, sugar, and vanilla until smooth. Scoop small teaspoons onto a plate and freeze until firm (about 30 minutes).
Step 2: Make the cookie dough
- In a large bowl, cream unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg yolks and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Gradually add dry ingredients to wet until dough forms. Chill for 30 minutes.
Step 3: Assemble cookies
- Scoop ~2 tbsp dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around filling, sealing edges. Roll in cinnamon sugar mixture.
Step 4: Bake
- Preheat oven to 350°F (175°C). Place cookies on lined baking sheet. Bake 11–13 minutes, until edges are golden. Cool slightly before serving.
Notes
🧊 Storage & Reheating
Room Temperature: Store airtight up to 2 days.
Refrigerator: Keeps 5 days (best for cream cheese filling).
Freezer: Freeze unbaked stuffed cookies up to 2 months; bake from frozen, adding 2–3 minutes.
Reheating: Microwave 10 seconds for a gooey center.
🥄 Variations
Apple Cider Snickerdoodles: Add 2 tbsp apple cider reduction to dough.
Chocolate Swirl: Mix cocoa into the cheesecake filling.
Pumpkin Spice Version: Add 1 tsp pumpkin spice to dough.
Nutty Surprise: Fold in chopped pecans or walnuts.
Mini Version: Use smaller dough balls and cheesecake scoops for bite-sized treats.
Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Can I use whole eggs instead of yolks?
No, yolks keep the dough chewy instead of cakey. Do I need to freeze the filling?
Yes, it makes stuffing easier and prevents leakage. Can I skip the cheesecake filling?
Yes, but then they’re classic snickerdoodles. Can I make these ahead?
Yes, chill dough and filling overnight, then assemble before baking. Will the filling melt out?
Not if cookies are properly sealed before baking. Do they taste like cheesecake?
Yes, with a tangy-sweet surprise center. Can I add fruit to the filling?
Yes, finely diced apple or cranberry works well. Do these spread much?
Slightly—chilling dough prevents excessive spreading. Do they freeze well baked?
Yes, freeze cooled cookies up to 2 months. What drink pairs best?
Hot apple cider, chai tea, or coffee. 🏁 Conclusion These Cheesecake Stuffed Snickerdoodles are a dreamy upgrade to the classic cookie—soft, chewy, warmly spiced, and filled with tangy cheesecake. They’re perfect for fall gatherings, holiday baking trays, or whenever you want a cookie that’s both cozy and indulgent. Bake a batch and watch them disappear in no time—they’re the kind of treat everyone will ask for again.
No, yolks keep the dough chewy instead of cakey. Do I need to freeze the filling?
Yes, it makes stuffing easier and prevents leakage. Can I skip the cheesecake filling?
Yes, but then they’re classic snickerdoodles. Can I make these ahead?
Yes, chill dough and filling overnight, then assemble before baking. Will the filling melt out?
Not if cookies are properly sealed before baking. Do they taste like cheesecake?
Yes, with a tangy-sweet surprise center. Can I add fruit to the filling?
Yes, finely diced apple or cranberry works well. Do these spread much?
Slightly—chilling dough prevents excessive spreading. Do they freeze well baked?
Yes, freeze cooled cookies up to 2 months. What drink pairs best?
Hot apple cider, chai tea, or coffee. 🏁 Conclusion These Cheesecake Stuffed Snickerdoodles are a dreamy upgrade to the classic cookie—soft, chewy, warmly spiced, and filled with tangy cheesecake. They’re perfect for fall gatherings, holiday baking trays, or whenever you want a cookie that’s both cozy and indulgent. Bake a batch and watch them disappear in no time—they’re the kind of treat everyone will ask for again.