Apple Cider Cheesecake Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
