This happens to me when I am in humid climates, worse still hot and humid climates. Moisture condensing out of the air on to the dough is the main cause. In a hot humid climate, taking a chilled dough out of the fridge only makes the condensation problem much worse.
I have tried estimating the amount of added water from condensation, but there are too many variables to make the results workable.
With your recipe, you do not have many degrees of freedom to counter the additional water from condensation. It is not as if you could control the moisture contents of butter and cream cheese. Perhaps you can begin by playing with more flour. Also, counter-intuitively, try not to have such a cold dough to reduce condensation. It is a balancing act in a hot-humid environment, not cold enough, the butter softens too much for a workable dough, colder, you get disproportionately more condensation and the dough becomes stringy.
This is in fact a constant nightmare with recipes when moving from one climate to another and one season to another.
The only rather unhelpful suggestion I have is that you have to keep experimenting with small adjustments and make meticulous notes, including relative humidity, kitchen temperature and dough temperatures at various stages of working.
Also, as @jay asked, it is best to use weight rather than volume. Did you change measuring cups?