Apple Cider Cheesecake Cookies Recipe

Introduction

These Apple Cider Cheesecake Cookies are a delightful blend of spiced apple flavors and creamy cheesecake center. Perfect for cozy gatherings or a special treat, they combine tender cookie dough with a luscious, frozen cheesecake surprise inside.

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
• 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
• 2 tbsp (30 ml) apple cider reduction (from the apples cider above)
• 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 (for brushing)

Instructions

1. Step 1: Prepare the apple cider reduction by adding the apple cider to a medium saucepan. Bring to a simmer over medium-low heat and let it reduce until there are 2 tablespoons (about 30 ml) remaining. This process takes about 25-38 minutes once simmering begins. Watch carefully toward the end to avoid over-reducing. Let it cool completely; it will become thick and sticky.
2. Step 2: Make the cheesecake filling by mixing the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl using an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes. Scoop into sixteen 2-teaspoon portions onto a parchment-lined tray and freeze until firm.
3. Step 3: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Step 4: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, cream the softened butter with brown sugar and 1/4 cup granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes.
6. Step 6: Add the egg yolks, 2 teaspoons vanilla, and the cooled apple cider reduction to the butter mixture. Mix on medium speed for 3-5 minutes until pale and fluffy, scraping the bowl as needed to incorporate the sticky cider reduction.
7. Step 7: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
8. Step 8: Cover the dough with plastic wrap and chill in the refrigerator for 15-20 minutes to make it easier to handle.
9. Step 9: Using a 1 1/2 tablespoon cookie scoop, portion the dough into 16 balls. Flatten each slightly, place a frozen cheesecake ball in the center, then wrap and roll the dough to encase the cheesecake completely. Keep cheesecake balls frozen until ready to assemble to prevent melting.
10. Step 10: Place the cookie dough balls on the prepared baking sheets, six at a time. Bake for 11-12 minutes; 11 minutes 30 seconds works well. Immediately after baking, press a large round cookie cutter around each cookie to shape them perfectly.
11. Step 11: Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Mix the spiced sugar by combining 1/4 cup granulated sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of allspice in a small bowl.
13. Step 13: Once cooled, brush the tops of the cookies with melted salted butter, then sprinkle or gently roll the cookies in the spiced sugar mixture. Be careful as they are soft. Serve and enjoy!

Tips & Variations

• Watch the apple cider reduction closely to avoid burning; it’s the key to the deep flavor in these cookies.
• If cream cheese is too cold to mix, let it sit for a few minutes but keep it firm to hold shape when frozen.
• For a dairy-free version, try using a cream cheese alternative and vegan butter.
• Add chopped nuts like pecans inside the cookie dough for extra texture.
• Use a silicone baking mat if you prefer over parchment paper for easier cleanup.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the apple cider reduction in advance?

Yes, you can prepare the apple cider reduction ahead of time and store it in the refrigerator for a few days. Make sure it is fully cooled before refrigerating.

What if my cream cheese cheesecake balls soften too much before baking?

Keep the cheesecake balls frozen until you are ready to assemble the cookies and bake. This helps prevent them from melting into the dough, ensuring a nice creamy center.

Apple Cider Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 423 reviews

Delight in these Apple Cider Cheesecake Cookies featuring a luscious cream cheese filling encased in spiced apple cider-infused cookie dough with warming cinnamon, nutmeg, and allspice. The rich apple cider reduction adds concentrated autumnal flavor, making these cookies soft, flavorful, and perfect for fall gatherings or cozy afternoons.

• Author: Daniel
• Prep Time: 40 minutes
• Cook Time: 12 minutes per batch (plus 25-38 minutes for apple cider reduction)
• Total Time: 1 hour 30 minutes (including reduction and chilling time)
• 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

Apple Cider Cookies

• 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 from above

Spiced Sugar Topping

• 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. Make the Apple Cider Reduction: Add the apple cider to a medium saucepan and bring to a simmer over medium-low heat. Let it simmer until reduced to 2 tablespoons (about 25-38 minutes), stirring frequently near the end to prevent over-reduction. The reduction will be very thick and sticky once cooled. Set aside to cool completely.
2. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop into 16 portions (2 teaspoons each) onto the parchment. Freeze until very firm.
3. Preheat Oven and Prepare Cookie Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
5. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream softened unsalted butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
6. Add Egg Yolks, Vanilla, and Apple Cider Reduction: Mix in egg yolks, vanilla extract, and softened apple cider reduction on medium speed until pale, fluffy, and mostly incorporated (3-5 minutes). Use a spatula to help break up and blend any sticky chunks of reduction.
7. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined.
8. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to firm up for easier handling.
9. Assemble Cookies: Scoop the dough into 16 portions using a 1 1/2 tbsp cookie scoop. Flatten each dough ball slightly. Place a frozen cheesecake ball in the center, then fold the cookie dough around it and roll into a ball, ensuring the cheesecake is fully enclosed. Keep cheesecake balls frozen until use.
10. Bake Cookies: Arrange cookie dough balls on prepared baking sheets, 6 at a time. Bake for 11 to 12 minutes, aiming for around 11 minutes 30 seconds for perfect softness. Immediately after removing from oven, use a large round cookie cutter to gently shape cookies into perfect circles.
11. Cool Cookies: Let cookies cool on the baking sheet for 15 minutes to set, then transfer to a wire rack to cool completely.
12. Prepare Spiced Sugar Topping: In a small bowl, mix granulated sugar, cinnamon, nutmeg, and allspice.
13. Finish Cookies: Once cookies are cool, brush tops with melted salted butter using a pastry brush, then sprinkle generously with spiced sugar mixture. Optionally, gently roll the sides of the cookies in the spiced sugar without breaking them. Serve immediately.

Notes

• Watch the apple cider reduction closely to avoid burning as it gets very bubbly near the end.
• If the apple cider reduction is slightly more or less than 2 tbsp, that’s fine—aim for a very thick, sticky consistency.
• Keep cheesecake balls frozen until just before assembling to avoid melting and easier handling.
• Using a cookie cutter immediately after baking helps achieve professional, round cookie shapes.
• Store baked cookies in an airtight container for up to 3 days for best freshness.

Keywords: apple cider cheesecake cookies, fall cookies, spiced cookies, cream cheese filling, autumn dessert