Description
Super chewy cheesecake stuffed snickerdoodles made with spiced apple cider reduction and creamy cheesecake filling. Perfect fall dessert!
Ingredients
Apple Cider Reduction: 2 cups apple cider
Cheesecake Filling: 6 oz cream cheese, 3 tbsp sugar, 1/2 tsp vanilla
Cookie Dough: 1 3/4 cups flour, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup sugar, 2 yolks, 2 tsp vanilla, 2 tbsp cider reduction
Spiced Sugar: 1/4 cup sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, pinch allspice
Instructions
1. Reduce cider to 2 tbsp thick syrup.
2. Mix cream cheese, sugar, vanilla; chill.
3. Whisk dry ingredients.
4. Beat butter, sugars, yolks, vanilla, and cider reduction.
5. Combine dry and wet mixtures.
6. Stuff dough with cheesecake filling and seal.
7. Roll in spiced sugar.
8. Bake 11 minutes at 350°F.
9. Brush with butter and dust with sugar.
Notes
Chill dough for deeper flavor.
Store in fridge for 4 days or freeze up to 2 months.
Best served warm for creamy texture.
- Prep Time: 2h 30m
- Cook Time: 11m
- Category: Dessert
- Method: Baking
- Cuisine: American