In the bowl of a stand mixer fitted with a paddle attachment, cream together the cheesecake filling ingredients until smooth and thick. Spoon into teaspoon size balls onto a parchment-lined baking sheet and refrigerate for about 30 minutes.

In a mixing bowl, cream together butter and sugars until pale and fluffy, 3 to 5 minutes. Add the egg and beat for an additional minute. Beat in the vanilla extract.

In a separate bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, cinnamon, and pudding.

Add the dry ingredients to the butter mixture all at once. Beat on low to combine and use a rubber spatula to incorporate fully.

Scoop a heaping tablespoon of cookie dough into your palm and flatten into a 1/4-inch thick, about 2-inch disk. Add a teaspoon portion of chilled cream cheese mixture, then cover with another disk of cookie dough and press around the edges to seal. Roll into a ball.

Place on a baking sheet. Refrigerate for at least an hour before baking.

Preheat oven to 350 degrees F. Combine the sugar and cinnamon for topping in a small bowl.

Place the cookie balls 2 inches apart on a parchment-lined baking sheet. Bake for 12-14 minutes until just golden around the edges.

Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool further.

Enjoy cookies warm and store the rest in an airtight container in the refrigerator for up to 5 days.