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Apple Cider Cheesecake Cookies Recipe

Apple Cider Cheesecake Cookies Recipe
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★★★★★

5.1 from 19 reviews

This recipe combines the warm, cozy flavors of apple cider and spices to create irresistible Apple Cider Cheesecake Cookies. Featuring a thick apple cider reduction mixed into a spiced cookie dough, each cookie is filled with a creamy, tangy cheesecake center. Once baked and topped with a buttery spiced sugar coating, these cookies offer the perfect balance of sweet and tart with a melt-in-your-mouth texture.

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

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

Spiced Sugar

  • 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: Pour 2 cups (480 ml) of apple cider into a medium saucepan and bring to a simmer over medium-low heat. Let it reduce, stirring occasionally, until it thickens to about 2 tablespoons (30 ml). This process can take between 25 to 38 minutes or longer depending on your stove. Watch carefully in the last 5 minutes to prevent burning. Once reduced, remove from heat and let cool—it will become very thick and sticky but will blend into the butter during cookie preparation.
  2. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat 6 oz (170 g) cold cream cheese, 3 tbsp (38 g) granulated white sugar, and 1/2 tsp vanilla extract with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes. Using a teaspoon, scoop sixteen 2-teaspoon portions of the mixture onto the parchment-lined sheet. Freeze until the cheesecake balls are firm and solid.
  3. Mix Dry Ingredients for Cookies: In a medium bowl, whisk together 1 3/4 cups (218 g) 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, and 1/2 tsp salt. Set aside.
  4. Make the Cookie Dough: In a large bowl, cream 3/4 cup (168 g) softened unsalted butter, 3/4 cup (165 g) packed light brown sugar, and 1/4 cup (50 g) granulated white sugar using an electric mixer on high speed until light and fluffy, about 2 minutes. Add 2 egg yolks, 2 tsp vanilla extract, and 2 tbsp (30 ml) of the cooled apple cider reduction. Mix on medium speed for 3-5 minutes until pale and well combined. Use a spatula to help incorporate the sticky cider reduction evenly if needed.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed just until combined. Cover the dough with plastic wrap and refrigerate for 15-20 minutes to firm up.
  6. Assemble the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1 1/2 tablespoon cookie scoop, portion the dough into 16 balls. Slightly flatten each dough ball, place one frozen cheesecake ball in the center, and carefully wrap the dough around the cheesecake, rolling it into a smooth ball with no gaps. Keep the cheesecake balls frozen until used.
  7. Bake the Cookies: Place the assembled cookie dough balls on the prepared baking sheets. Bake 6 cookies at a time for 11-12 minutes until edges are set and lightly golden. For a perfect shape, immediately after removing from oven, gently press around each cookie with a large round cookie cutter. Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  8. Prepare the Spiced Sugar Coating: In a small bowl, combine 1/4 cup (50 g) granulated white sugar, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, and a pinch of ground allspice.
  9. Finish and Serve: Once cookies are completely cooled, brush tops with 1-2 tablespoons (14-28 g) melted salted butter using a pastry brush. Sprinkle the spiced sugar generously over the tops. Optionally, gently roll the sides of the cookies in the spiced sugar mixture, handling carefully as the cookies are soft. Serve and enjoy the warm spicy flavors with creamy cheesecake centers.

Notes

  • The apple cider reduction is key for flavor concentration; watch it closely to avoid burning.
  • Freezing the cheesecake filling ensures it stays intact when wrapped in cookie dough and baked.
  • Use room temperature egg yolks for better incorporation in the dough.
  • Adjust baking time as needed depending on your oven; cookies should be soft but set.
  • The spiced sugar adds a lovely crunchy sweet-spicy crust; don’t skip brushing with butter for better adhesion.
  • Cookies are best enjoyed within 2-3 days stored in an airtight container at room temperature.

Nutrition

Keywords: apple cider cookies, cheesecake stuffed cookies, spiced cookies, fall dessert, cinnamon cookies

Find it online: https://mixitwitjoe.com/apple-cider-cheesecake-cookies-recipe/