This cheesecake stuffed snickerdoodle cookie recipe is perfect for the holidays

This recipe is a perfect combination of two delicious holiday treats -- cookies and cheesecake.

Food Network star Dan Langan of "Dan Can Bake It" joined "Good Morning America" for our Ultimate Christmas Cookies series and shared his sweet spin on a classic snickerdoodle cookie with cheesecake filling that will make you hear angels singing.

Cheesecake Stuffed Snickerdoodles

Makes 12 large cookies

Ingredients:
Cheesecake Filling
8 ounces cream cheese, softened
1 cup confectioners’ sugar
Generous pinch salt
1 teaspoon vanilla extract
Cookie Dough
1 1/2 cups all-purpose flour
1/2 cup honey graham cracker crumbs
4 ounces (1 stick) softened unsalted butter
1/2 cup white sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg
2 tablespoons white sugar
2 tablespoons honey graham cracker crumbs
2 teaspoons ground cinnamon

Directions:
To make the cheesecake filling, using the bowl of your stand mixer, add all of the ingredients and blend on low to combine. Scrape the bowl and beater and mix on medium speed until smooth, about 30 seconds.
Portion the cream cheese mixture onto a parchment-lined plate in heaping tablespoon portions, making 12 scoops total. Freeze at least one hour.
To make the cookies, using a medium bowl, whisk together the flour and graham cracker crumbs and set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the softened butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder and cinnamon. Mix on low to combine.
Raise the mixer to medium speed and beat until smooth, 1-2 minutes. Scrape the bowl and beat the mixture for another few seconds.
Beat the egg into the sugar mixture, mixing on medium speed until combined, about 30 seconds.
Add the flour and graham mixture to the mixer bowl and mix on low until combined.
Portion the dough onto a parchment-lined sheet in heaping tablespoon portions, making 24 scoops total. Refrigerate at least 1 hour.
Make the graham cinnamon sugar by combining all ingredients in a small bowl.
Preheat your oven to 350 degrees and line two half-sheet pans with parchment.
Take one cookie dough portion and flatten it in your hands into a 2-inch disk. Place a frozen portion of cream cheese on top. Top with another portion of cookie dough, pinching the edges of the dough together to encase the cream cheese. Roll the dough in your palms slightly, and then roll the dough in the cinnamon sugar to coat. Repeat with the remaining dough to make 12 filled cookie dough portions.
Roll all portions of cookie dough in the cinnamon sugar and then place 6 dough balls on each half-sheet pan. Don’t flatten the dough balls.
Bake until puffed and golden around the edges, turning the pans about halfway through baking, about 17-18 minutes. Cool and enjoy!