Get ready to experience the coziest, most delicious cookie of the season. These Apple Cider Cheesecake Cookies are a true masterpiece of autumn baking, a standout among Fall Cookie Recipes. This recipe features a wonderfully soft and chewy Apple Cider Cookies base, infused with a concentrated apple cider reduction for an intense, authentic flavor. Tucked inside is a surprise pocket of creamy, tangy cheesecake filling, and the entire cookie is finished with a brush of melted butter and a coating of crunchy spiced sugar. They are a truly unforgettable treat.
Table of Contents
Why These Are the Best Apple Cheesecake Cookies
This isn’t just a cookie; it’s an experience. Here’s why you’ll be obsessed:
- Incredibly Rich Flavor: The apple cider reduction provides a deep, authentic apple flavor that you can’t get from just using spices.
- The Perfect Surprise Inside: Biting into the warm, chewy cookie to find a creamy, tangy cheesecake center is a delightful surprise.
- Chewy, Soft, and Crunchy: This cookie has it all—a soft and chewy base, a creamy filling, and a crunchy, spiced sugar topping.
- A Show-Stopping Dessert: These Cheesecake Stuffed Cookies look and taste incredibly gourmet, making them perfect for impressing guests at a holiday gathering.
Your Ingredient Checklist
This recipe has a few components, but each one is simple and contributes to the amazing final product.
For the Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
For the Apple Cider Cookie Dough:
- 2 cups apple cider (for reduction)
- 1 ¾ cups all-purpose flour
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
For the Spiced Sugar Topping:
- ¼ cup granulated sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- A pinch of ground allspice
- 1-2 tbsp salted butter, melted
Step-by-Step Instructions
Follow these steps for a perfect batch of fall-flavored cookies.
Part 1: Prepare the Filling and Cider Reduction
- Make the Apple Cider Reduction: Pour 2 cups of apple cider into a small saucepan. Bring it to a simmer over medium-low heat and let it gently simmer until it has reduced down to just 2 tablespoons. This can take 25-35 minutes. The reduction will be very thick and syrupy. Let it cool completely.
- Make the Cheesecake Filling: While the cider reduces, mix the cold cream cheese, sugar, and vanilla in a small bowl with an electric mixer until fluffy. Scoop the filling into 16, 2-teaspoon sized portions onto a parchment-lined baking sheet. Freeze these cheesecake balls until they are very firm (at least 1-2 hours).
Part 2: Make the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Add the egg yolks, vanilla, and the cooled 2 tablespoons of apple cider reduction. Beat on medium speed until the mixture is pale and fluffy, about 3-5 minutes.
- Finish the Dough: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Chill the dough in the refrigerator for 15-20 minutes.
Part 3: Assemble and Bake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Stuff the Cookies: Scoop the dough into 16 equal portions. Flatten each dough ball in your palm and place one of the frozen cheesecake balls in the center. Carefully wrap the cookie dough around the cheesecake filling and roll it back into a smooth ball, making sure it is completely sealed.
- Bake: Place the cookie dough balls on the prepared baking sheets. Bake for about 11 minutes. The cookies will look slightly underbaked in the center.
- Cool: Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. This allows the centers to set up.
Part 4: Add the Topping
- Coat the Cookies: Once the cookies are cool, mix the sugar and spices for the topping in a small bowl. Brush the tops of the cookies with melted butter and then generously sprinkle or dip them into the spiced sugar.
Frequently Asked Questions (FAQ)
1. Is the apple cider reduction really necessary? Yes, it is the absolute key to this recipe! Reducing the apple cider concentrates the flavor intensely, giving the cookies a deep, authentic apple taste that you cannot get from using regular cider or just spices alone.
2. Can I make these into Apple Pie Cookies? To give these more of an Apple Pie Cookies feel, you could add very finely minced, sautéed apple pieces to the cheesecake filling before freezing it. A little extra cinnamon in the filling would also enhance that classic apple pie flavor.
3. Why do I need to freeze the cheesecake filling? Freezing the cheesecake filling balls until they are solid is a crucial step. This prevents the filling from melting and oozing out of the cookies while they bake, ensuring you have a perfect, creamy center in each cookie.
4. How do I store these Cheesecake Stuffed Cookies? Because of the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. They are fantastic served chilled, straight from the fridge!
The Best Apple Cider Cheesecake Cookies
Equipment
- Saucepan For apple cider reduction
- Hand Mixer To whip cheesecake filling and cookie dough
- Mixing bowls Separate bowls for wet and dry ingredients
- baking sheets with parchment For baking cookies
- Wire Rack To cool cookies completely
Ingredients
- 6 oz cream cheese, cold
- 3 tbsp granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
- 2 cups apple cider (for reduction)
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1/4 tsp ground cinnamon (for topping)
- 1/8 tsp ground nutmeg (for topping)
- pinch ground allspice (for topping)
- 1-2 tbsp salted butter, melted (for topping)
Instructions
- In a saucepan, simmer 2 cups apple cider until reduced to 2 tbsp (25–35 min). Cool completely.
- Mix cold cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until solid.
- Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a bowl.
- Cream butter, brown sugar, and sugar until fluffy. Add yolks, vanilla, and cooled cider reduction; beat until pale and fluffy.
- Stir dry mixture into wet until just combined. Chill dough 15–20 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment.
- Flatten dough balls, place frozen cheesecake center inside, and seal completely. Roll into smooth balls.
- Bake for 11 minutes, until edges set. Cool 15 minutes on tray before transferring.
- Brush cooled cookies with melted butter, then coat with spiced sugar topping.