Apple Cider Cheesecake Cookies Recipe

Introduction

These Apple Cider Cheesecake Cookies are a delightful fall treat that combines chewy apple cider cookies with a creamy cheesecake filling and a spiced sugar coating. Perfect for any cozy snack or gathering, they capture the essence of autumn in every bite.

Ingredients

• 2 cups (480 ml) apple cider
• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
• 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 (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 2 tbsp (30 ml) apple cider reduction (see instructions)
• 1/4 cup (50 g) granulated white sugar for spiced sugar
• 1/4 tsp ground cinnamon for spiced sugar
• 1/8 tsp ground nutmeg for spiced sugar
• Pinch ground allspice for spiced sugar
• 1–2 tbsp (14–28 g) salted butter, melted

Instructions

1. Step 1: Reduce the apple cider by pouring it into a medium saucepan and simmering over medium-low heat until it thickens to about 2 tablespoons (30 ml). This takes 25-38 minutes. Allow it to cool.
2. Step 2: In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until fluffy. Scoop the mixture into 16 small portions and freeze until firm.
3. Step 3: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together until fluffy. Add the egg yolks, vanilla extract, and cooled apple cider reduction, mixing until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Cover the dough and chill it in the refrigerator for 15-20 minutes.
6. Step 6: Divide the dough into 16 portions. Flatten each piece slightly, place a frozen cheesecake portion in the center, and wrap the dough around it. Roll into a ball, ensuring the filling is fully enclosed.
7. Step 7: Place the dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 11 minutes, or until lightly golden. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack.
8. Step 8: Mix the granulated sugar, cinnamon, nutmeg, and allspice for the spiced sugar. Brush each cooled cookie with melted butter, then sprinkle with the spiced sugar mixture.

Tips & Variations

• Reducing the cider properly concentrates its flavor and prevents the dough from becoming too moist or cakey.
• Freeze the cheesecake filling portions solid before wrapping them in dough to prevent leakage during baking.
• If the cookies spread too much while baking, gently reshape them with a large cookie cutter immediately after removing from the oven.
• Try adding a pinch of ginger or cloves to the spice mix for a more complex flavor.
• For a dairy-free version, substitute cream cheese and butter with suitable dairy-free alternatives.
• Serve these cookies warm with a cup of apple cider or drizzle with caramel sauce for an extra special treat.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator. To keep them longer, freeze the cookies for up to 2 weeks; just make sure they are completely cooled before storing. Reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider in this recipe?

Apple cider is essential for the authentic apple flavor and richness. Using apple juice will not provide the same depth of flavor or proper moisture balance after reduction, so it’s best to stick with apple cider.

Can I make the cheesecake filling without cream cheese?

Yes, you can use a dairy-free or vegan cream cheese alternative if needed. Choose one with a similar texture to ensure the filling stays creamy and holds up well during baking.

Apple Cider Cheesecake Cookies Recipe

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★★★★★

4.4 from 145 reviews

These Apple Cider Cheesecake Cookies combine a chewy apple cider-flavored cookie with a rich, creamy cheesecake filling and a delicate spiced sugar coating. Perfect for fall gatherings or cozy snacks, they offer warm autumn spices and a luscious center that captures the essence of the season in every bite.

• Author: Maya
• Prep Time: 2 hours 30 minutes
• Cook Time: 11 minutes
• Total Time: 3 hours 1 minute
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Cider Reduction

• 2 cups (480 ml) apple cider

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Dry Ingredients

• 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
• 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

Cookie Dough

• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 2 tbsp (30 ml) apple cider reduction (from above)

Spiced Sugar Coating

• 1/4 cup (50 g) granulated white sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch ground allspice
• 1–2 tbsp (14–28 g) salted butter, melted

Instructions

1. Reduce the Apple Cider: Pour 2 cups of apple cider into a medium saucepan and simmer over medium-low heat until it reduces to about 2 tablespoons (30 ml), about 25-38 minutes. Stir occasionally and then allow it to cool completely.
2. Prepare the Cheesecake Filling: In a small bowl, beat the cold cream cheese with granulated sugar and vanilla extract until fluffy. Divide into 16 small portions, scoop each, and freeze them solid until firm to prevent leakage during baking.
3. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
4. Make the Cookie Dough: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Add in the egg yolks, vanilla extract, and cooled apple cider reduction. Mix until smooth and homogenous.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Cover the dough and chill it in the refrigerator for 15-20 minutes to firm up.
6. Form the Cookies: Divide the dough into 16 equal portions. Flatten each dough ball slightly, place a frozen cheesecake filling ball in the center, then wrap and secure the dough completely around the filling. Roll into smooth balls ensuring the cheesecake is fully enclosed.
7. Bake: Place the prepared cookie dough balls on a parchment-lined baking sheet, spaced evenly. Bake in a preheated oven at 350°F (175°C) for about 11 minutes until lightly golden around the edges.
8. Cool the Cookies: Allow the cookies to cool on the baking sheet for 15 minutes to set before transferring them to a wire rack to cool completely. This cooling prevents the cheesecake filling from leaking and firms the texture.
9. Prepare and Apply Spiced Sugar Coating: Mix granulated sugar, cinnamon, nutmeg, and allspice in a small bowl. Brush the tops of completely cooled cookies with melted salted butter, then generously sprinkle the spiced sugar mixture over them for a flavorful finish.

Notes

• Properly reduce the apple cider to concentrate the flavor and prevent overly moist dough.
• Freeze cheesecake filling portions firmly before wrapping them in dough to avoid leakage during baking.
• Let cookies cool completely before serving to allow the cheesecake center to firm up for optimal texture.
• For a lighter cookie texture, omit the cheesecake filling and bake the dough alone.

Keywords: Apple Cider Cookies, Cheesecake Cookies, Fall Desserts, Spiced Cookies, Autumn Cookies, Seasonal Baking